Slow Cooker Vegan Sweet Potato Chili
Prep Time
15 mins
Cook Time
5 to 6 hours
Rating
4.92 out of 5 stars
(12)
Ingredients
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 small sweet potatoes, peeled and cut into 1/2-inch pieces
- 3 cloves garlic, minced
- 2 15 oz cans Kroger black beans, rinsed and drained
- 2 15 oz cans Kroger red beans, rinsed and drained
- 2 15 oz cans Kroger diced tomatoes
- 2 cups Kroger vegetable broth
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 teaspoon paprika
- Salt and black pepper to taste
- Toppings: chopped green onion, avocado, and tortilla chips, if desired
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Preparation
Step 1
In a 4- to 6-quart slow cooker, add the onion, peppers, sweet potatoes, garlic, beans, tomatoes, broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
Step 2
Cover and cook until the sweet potatoes are tender, on high for 5 to 6 hours or on low for 8 to 9 hours.
Step 3
Serve the chili warm with green onion, avocado, and tortilla chips, if desired.
Step 4
Note-this chili freezes well.
Step 5
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Chef's notes
This chili is vegan, gluten-free, and a family favorite!
The slow cooker does most of the work, making it an easy and convenient meal.
It's a great recipe for meal prep as it freezes well.
