Vegetarian Sweet Potato Chili (Stovetop or Slow Cooker!)
Celebrate the best of fall with a big, steaming bowl of Sweet Potato Chili! This cozy dish is made in a few easy steps with wholesome ingredients and is the perfect way to chase away a chilly day. Pile bowls high with your favorite toppings: chopped cilantro, sour cream (or plain Greek yogurt), cheese, avocado, tortilla chips, and/or black olives are all delicious!
Servings: 6 servings
Calories: 222kcal
Cost: $10.29 or $1.72/serving
Equipment
- 1 5 or 6 qt Dutch Oven (or slow cooker)
Ingredients
- 2 tbsp avocado oil
- 1 medium red onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 medium sweet potatoes peeled and diced
- 2 medium carrots chopped
- 3 garlic cloves minced
- 1 ½ tbsp chili powder
- 2 tsp cocoa powder unsweetened
- 1 ½ tsp cumin
- 1 tsp oregano
- ½ tsp salt
- ¼ tsp cayenne pepper
- ¼ tsp cinnamon
- 1 28-oz can petite diced tomatoes drained
- 1 15-oz can black beans rinsed and drained
- 1 15-oz can kidney beans rinsed and drained
- 2 cups vegetable broth
- 2 tsp lime juice
- optional chili toppings chopped cilantro, sour cream/plain Greek yogurt, cheese, or avocado.
Instructions
Stovetop:
- Heat the oil on medium heat in a Dutch oven or large pot. Add the onion, bell peppers, sweet potatoes, and carrots and saute for 5-6 minutes, until the vegetables start to soften.
- Add the garlic, chili powder, cocoa powder, cumin, oregano, salt, cayenne pepper, and cinnamon and stir, continuing to saute for another 1-2 minutes.
- Add the drained tomatoes, beans, and broth and stir to combine. Bring the chili to a boil, then reduce to a simmer and cover for 20 minutes.
- After 20 minutes, uncover, remove from the heat, and stir in the lime juice. Serve hot with your favorite toppings!
Slow Cooker:
- Combine all ingredients except for the lime juice in a large slow cooker.
- Cook in the slow cooker on low for 8-10 hours. Stir in the lime juice until combined and serve the chili hot with your favorite toppings!
Notes
Storage Directions
- Refrigerating: Store leftover sweet potato chili in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, transfer the chili to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm the chili on the stovetop over low heat for 5–8 minutes, or in the microwave on gentle heat for 2–3 minutes, until heated through.
Nutrition
Calories: 222kcal | Carbohydrates: 37g | Protein: 8g | Fat: 6g | Sodium: 690mg | Fiber: 11g
