I adore crock pot recipes because you don’t have to worry about burning them and you can leave it unattended to cook while you go about your day! Aside from this great recipe being cooked in a slow cooker, it is also completely vegan!
Vegan doesn’t always mean healthy, but the health factor in this recipe is just another great trait of this Crock Pot Sweet Potato Chili! Something I’ve always disliked about chili recipes is that it never comes out to my liking. They’re always too spicy or too mild. However, this recipe calls for a perfect amount of spices, making this a medium spicy dish.
Even with the spice, this recipe maintains a unique sweetness that comes out whenever you bite into the soft sweet potatoes. This chili is delicious enough to eat alone, but is also good served with rice or chips and topped with avocado or green onions.
Cook Temp: fill – Cooking Time: fill
1 yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 small sweet potatoes, peeled and cut into 1/2-inch pieces
3 cloves garlic, minced
2 (15 oz) cans Kroger black beans, rinsed and drained
2 (15 oz) cans Kroger red beans, rinsed and drained
2 (15 oz) cans Kroger diced tomatoes
2 cups Kroger vegetable broth
3 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon paprika
Salt and black pepper, to taste
Toppings-chopped green onion, avocado, and tortilla chips, if desired
- In a 4- to 6-quart slow cooker, add the onion, peppers, sweet potatoes, garlic, beans, tomatoes, broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Cover and cook until the sweet potatoes are tender, on high for 5 to 6 hours or on low for 8 to 9 hours.
- Serve the chili warm with green onion, avocado, and tortilla chips, if desired.
Note-this chili freezes well
Check out the original source for this recipe with all the directions, photos and helpful tips at: Two Peas And Their Pod
My Thanks go to Two Peas and Their Pod for this delicious recipe and featured image.
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