Hearty Vegetarian Chili
A nourishing, vibrant chili packed with sweet potatoes, beans, and vegetables, perfect for chilly evenings and adaptable to everyone's tastes.
Ingredients
Main Ingredients
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 large bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Optional Toppings
- Avocado
- Cilantro
- Sour cream
Instructions
Preparation
- Dice the sweet potatoes, bell pepper, and onion, and mince the garlic.
Cooking
- Place all the prepared ingredients (sweet potatoes, black beans, kidney beans, diced tomatoes, bell pepper, onion, and garlic) into a slow cooker.
- Pour in the vegetable broth.
- Add the chili powder and cumin, then season with salt and pepper to taste.
- Stir well to combine all ingredients.
- Cover the slow cooker with the lid and set on low to cook for 6-8 hours or high for 3-4 hours.
- Stir halfway through the cooking time.
Serving
- Ladle the chili into bowls and serve warm.
- Top with avocado, cilantro, or sour cream as desired.
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Notes
This chili can be stored in the refrigerator for up to 5 days and frozen for up to 3 months. Adjust the thickness by mashing some beans or sweet potatoes if desired.