Slow Cooker Vegetarian Chili

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.1
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 972.7 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 12.0 g
  • Protein: 10.4 g

View full nutritional breakdown of Slow Cooker Vegetarian Chili calories by ingredient


Introduction

A slow cooker veggie chili that uses sweet potato instead of butternut squash. Nutrition info does not include toppings. A slow cooker veggie chili that uses sweet potato instead of butternut squash. Nutrition info does not include toppings.
Number of Servings: 4

Ingredients

    1 medium red onion, chopped
    1 green bell pepper, chopped
    4 garlic cloves, chopped
    1 tablespoon chili powder
    1 tablespoon ground cumin
    2 teaspoons unsweetened cocoa powder
    1/4 teaspoon ground cinnamon
    1 teaspoon salt
    1/4 teaspoon 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
    1 chipotle pepper in adobo, chopped

Tips

You can add a grain, such as quinoa or farro, to add additional protein.


Directions

In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ 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: Makes 4 large servings.

Number of Servings: 4

Recipe submitted by SparkPeople user AKYOGALOVER.