Go Back
White bowl filled with sweet potato chili topped with vegan sour cream, diced avocado and green onion with more avocado, green onion and lime in the background.

Slow Cooker Sweet Potato Chili (Vegan & Oil-Free)

This Slow Cooker Sweet Potato Chili is the best vegan chili! Bursting with flavor, hearty and so simple to make. It's the perfect easy weeknight meal the entire family will love. You are going to want to make this one on repeat!
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 5 hrs 10 mins
Course Entree
Cuisine Gluten-free, Vegan
Servings 8 servings

Ingredients
 

  • 15 oz. can black beans (rinsed)
  • 15 oz. can kidney beans (rinsed)
  • 14.5 oz. can diced tomatoes
  • 2 medium or 1 large sweet potato (washed, peeled and diced)
  • 3 cloves garlic minced
  • 2 tbsp. tomato paste
  • 1 ½ cups vegetable broth
  • ½ yellow onion diced
  • ½ red bell pepper diced
  • 1-1 ½ tbsp. chili powder*
  • 1 tsp. ground cumin
  • 1 tsp. fine sea salt
  • ½ tsp. ground paprika
  • ¼ tsp. ground cayenne*
  • ¼ tsp. ground black pepper

For Serving

  • avocado
  • lime
  • green onion
  • vegan sour cream
  • cornbread or tortilla chips

Instructions
 

  • First prep your vegetables. Dice your onion, mince your garlic and dice your bell pepper.
  • Now wash your sweet potatoes, peel and dice them into bite sized pieces.
  • Next, rinse your beans if you are using canned as this helps to aide in digestion.
  • Add all of your veggies (onion, garlic, bell pepper and sweet potatoes) and your beans to your slow cooker.
  • Now add your diced tomatoes, vegetable broth and tomato paste and stir to incorporate together.
  • Next add your spices: chili powder, cayenne, cumin, paprika, salt and pepper.
  • Stir until everything is well incorporated together.
  • Place your lid on your slow cooker and cook for 2-3 hours on high or 4-5 hours on low. You are really just looking to marry the flavors and cook your sweet potatoes until tender.
  • Serve topped with avocado, green onion, vegan sour cream, a squeeze of lime and cornbread for the ultimate chili experience.
  • Enjoy!

Notes

  • Depending on how spicy you like your chili will depend on how much chili powder you will want to use. I tend not to like too much spice and I was fine with the full 1.5 tbsp. of chili powder. 
  • If you do not like spice at all I would exclude the cayenne altogether as this does give the chili a slight kick. 
  • Keep in mind that I am using sea salt for this recipe which is less potent than iodized salt. You may want to use a little less and salt to taste if you need to use iodized. 

Nutrition

Calories: 173kcalCarbohydrates: 35gProtein: 8gFat: 1gSaturated Fat: 1gSodium: 937mgPotassium: 729mgFiber: 10gSugar: 6gVitamin A: 9504IUVitamin C: 19mgCalcium: 87mgIron: 4mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens