Vegan Sweet Potato Chili Made in a Slow Cooker

Main CourseReader ratedQuick & Easy

Vegan Sweet Potato Chili Made in a Slow Cooker

★★★★★ 4.7 (10 reviews)

This hearty and comforting chili is packed with tender sweet potatoes and flavorful spices, making it a perfect meal for any day. Plus, it’s easy to prepare and slow-cooked to perfection, so you can set it and forget it!

◷13 minTotal Time

♜4Servings

▥EasyDifficulty

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Ingredients

4servings

2 sweet potatoes, peeled and chopped into 2-inch pieces1 (15 ounce) can kidney beans, rinsed and drained1 (14.5 ounce) can diced tomatoes1 yellow onion, diced1 red bell pepper, seeded and chopped1 tablespoon chili powder1 teaspoon smoked paprika½ teaspoon Kosher salt½ cup orange juice

Instructions

Combine Ingredients in Slow Cooker

Start by tossing the sweet potatoes into your slow cooker. Then add the kidney beans, diced tomatoes, chopped onion, bell pepper, and garlic. Sprinkle in the chili powder, paprika, and a pinch of salt. Pour in the water and orange juice, giving everything a gentle stir to combine. Cover the slow cooker and let it cook on High for about 3 to 4 hours, or if you have more time, set it on Low and let it go for 6 to 8 hours. You'll know it's ready when the sweet potatoes are tender and easy to pierce with a fork.

Why You’ll Love This Recipe

This chili is hearty, flavorful, and packed with nutrients. Sweet potatoes add a natural sweetness and creamy texture, while the slow cooker makes it easy to prepare with minimal effort. It’s perfect for cozy dinners or meal prep.

Serving Suggestions

Serve this chili with warm cornbread or over a bed of rice. Top with fresh avocado slices, chopped cilantro, or a dollop of vegan sour cream for extra creaminess and freshness.

Storage Tips

Let the chili cool completely before storing in airtight containers. It keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stove or in the microwave.