Slow cooker vegetarian chili with sweet potatoes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 243.9
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 517.5 mg
  • Total Carbs: 48.5 g
  • Dietary Fiber: 14.6 g
  • Protein: 12.3 g

View full nutritional breakdown of Slow cooker vegetarian chili with sweet potatoes calories by ingredient
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Number of Servings: 6


    1 medium red onion, chopped
    1 green bell pepper, chopped
    4 garlic cloves, chopped
    1 tablespoon chili powder
    1 tablespoon ground cumin
    1/4 teaspoon ground cinnamon
    kosher salt and black pepper
    1 28-ounce can fire-roasted diced tomatoes
    1 15.5-ounce can black beans, rinsed
    1 15.5-ounce can kidney beans, rinsed
    1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
    sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving


In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and teaspoon 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.

Serving Size: 6-8 2 cups servings8

Number of Servings: 6

Recipe submitted by SparkPeople user HOLLYHIRT14.

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