Vegetarian sweet potato chili is an easy and healthy meal to make in the slow cooker or crockpot. It’s a hearty and flavorful chili perfect for cold winter days!
Anybody else buried under snow? This is my first blizzard while living in New York City and it is definitely one for the books. I mean, the mayor declared the city under a winter weather state of emergency—that does not happen everyday.
When weather like this hits the big apple, it’s time to hunker down with a six-pack of beer and a big bowl of chili.
Chili is one of those comfort foods that is just so darn difficult not to like. From manly-man beef chili to Tex-Mex chicken chili, the options are endless.
This time around I tried my hand at a vegetarian chili using sweet potatoes, plenty of beans and an array of vegetables.
It turned out splendidly (thanks to my sister who inspired me). The unsweetened cocoa sounds a bit out of place, but it made a subtle difference that really complimented the chili seasonings.
Sweet potato is one of my favorite foods in the cold months. It adds a gorgeous color to any dish and adds a sweetness that I typically crave.
When the sweet potato chunks are slow cooked, they become nice and tender while absorbing all the chili flavors.
The medley of beans, pepper and onions provides plenty of fiber, making this a very filling meal. I usually pack it up into tupperwares and have lunch/dinner for the week!
If the ingredients haven’t swayed you, then the magic of the slow cooker will. Throw all these ingredients into the crock pot and sit back.
There is little work needed with this recipe, just let the sweet smell of comfort food fill the house. By dinner time you will be pleasantly satisfied this vegetarian chili.
Vegetarian Sweet Potato Chili
- 1 medium red onion chopped
- 1 green bell pepper chopped
- 1 cup frozen corn optional
- 4 garlic cloves chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- One 28-ounce can fire-roasted diced tomatoes
- One 15.5-ounce can black beans rinsed
- One 15.5-ounce can kidney beans rinsed
- 1 medium sweet potato about 8 ounces, peeled and cut into 1?2-inch pieces
- For garnish: sour cream sliced scallions, sliced radishes or tortilla chips
In a 4 to 6-quart slow cooker, combine the onion, bell pepper, frozen corn, garlic, chili powder, cumin, cocoa, cinnamon, salt and black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
Recipe from Real Simple.