Description

Hearty and flavorful vegetarian chili made in a slow cooker, featuring sweet potatoes, black beans, tomatoes, and warming spices—perfect for an easy, comforting dinner.

Ingredients

Units Scale

2 medium sweet potatoes, peeled and cubed
1 medium yellow onion, finely chopped
1 poblano pepper, seeds removed and finely chopped
4 garlic cloves, minced
2 (15‑oz) cans black beans, rinsed and drained
1 (15‑oz) can dark red kidney beans, rinsed and drained
2 (14.5‑oz) cans fire‑roasted diced tomatoes with green chilies
1 cup vegetable broth
2 Tbsp tomato paste
2 Tbsp chili powder
1 Tbsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
2 tsp kosher salt

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Instructions

Grease a 6–8 quart slow cooker with non‑stick spray.
Combine all ingredients in the slow cooker and stir well.
Cook on LOW for 7–8 hours or on HIGH for 4 hours, until sweet potatoes are tender.
Serve hot with your favorite toppings.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Reheat on stovetop over medium heat or in microwave in 30‑second intervals, stirring between.
Suggested toppings: avocado, Greek yogurt or sour cream, shredded cheddar or queso fresco, toasted pumpkin seeds, cilantro, tortilla chips or crumbled cornbread.

Nutrition

Serving Size: 1.5 cups
Calories: 250 kcal
Sugar: 10 g
Sodium: 880 mg
Fat: 1 g
Saturated Fat: <1 g
Unsaturated Fat: —
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 16 g
Protein: 12 g
Cholesterol: 0 mg