Vegan Sweet Potato Chili Slow Cooker Version
Warm up your kitchen with this hearty and satisfying Vegan Sweet Potato Chili, slow-cooked to perfection for a rich and flavorful experience. Packed with wholesome ingredients like tender sweet potatoes, black beans, kidney beans, and the vibrant crunch of bell peppers, this plant-based chili is a nutrient-dense comfort food that delivers big on taste. Spiced with chili powder, smoked paprika, and a touch of cocoa powder for depth, every bite bursts with smoky, savory goodness. The slow cooker does all the work, making it an effortless recipe ideal for busy weeknights or meal prep. Garnish with fresh cilantro and serve it alongside rice, crusty bread, or tortilla chips for a cozy, crowd-pleasing dish that’s both vegan and gluten-free. Perfect for chilly days or any time you're craving a satisfying, one-pot meal!
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Recipe Information
Ingredients
- 3 medium (about 1 1/2 lbs) sweet potatoes
- 1 large onion
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 can (15 oz) black beans (cooked or canned, rinsed and drained)
- 1 can (15 oz) kidney beans (cooked or canned, rinsed and drained)
- 1 can (28 oz) diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cocoa powder (optional for depth of flavor)
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 4 large garlic cloves
- 1 tablespoon olive oil
- 1 cup corn kernels (fresh, frozen, or canned)
- 0.25 cup (chopped) fresh cilantro (optional for garnish)
Instructions
Peel and dice the sweet potatoes into 1/2-inch cubes. Set aside.
Dice the onion, red bell pepper, and green bell pepper into small pieces. Mince the garlic cloves.
In a large skillet over medium heat, add olive oil. Once hot, sauté the onion for 3-4 minutes until softened and translucent.
Add the minced garlic, red bell pepper, and green bell pepper to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
Transfer the sautéed vegetables to the slow cooker.
Add the diced sweet potatoes, black beans, kidney beans, diced tomatoes (including the juice), tomato paste, vegetable broth, ground cumin, chili powder, smoked paprika, cocoa powder (if using), salt, and black pepper to the slow cooker.
Stir everything together to combine.
Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender and fully cooked.
30 minutes before the cooking time is complete, add the corn to the slow cooker and stir to combine. Allow the chili to finish cooking.
Taste the chili and adjust seasoning if needed (add more salt or spices as desired).
Serve hot, garnished with chopped fresh cilantro if desired. Pair with rice, crusty bread, or tortilla chips for a complete meal.
Nutrition Facts
Calories |
3720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6964 mg | 303% | |
| Total Carbohydrate | 765.3 g | 278% | |
| Dietary Fiber | 156.1 g | 558% | |
| Total Sugars | 165.2 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1290 mg | 99% | |
| Iron | 50.8 mg | 282% | |
| Potassium | 7835 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
