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!
One 15.5-ounce can kidney beans, drained and rinsed
1medium sweet potato, about 8 ounces, peeled and cut into 1/2-inch pieces
For garnish: sour cream, sliced scallions, shredded cheese or tortilla chips
Instructions
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.
Notes
Storing sweet potato chili
Chili may be stored in an airtight container in the refrigerator for up to a week.