Slow Cooker Vegan Sweet Potato Chili

By Maria Lichty

Updated January 04, 2020

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Slow Cooker Vegan Sweet Potato Chili-this healthy chili recipe is vegan, gluten-free, and a family favorite! And the best part? The slow cooker does most of the work! 

At the beginning of the year, we asked on our Facebook page, “What do you want to see on Two Peas and Their Pod in 2015?” The majority of the people who commented asked for easy and healthy recipes! Several people also asked for meatless and slow cooker recipes. Well, we aim to please so today we are sharing a recipe for Slow Cooker Vegan Sweet Potato Chili! It is easy, healthy, meatless, and made with the slow cooker. BAM! We are meeting all of the requests in one recipe! This recipe should be a hit all-around! Plus, it is DEE-licious! I loved it, Josh loved it, and even little Caleb loved it. He actually said, “Mommy, I like this chili sooooo much!” Made my day!

We have a few favorite slow cooker recipes, like our Butternut Squash Soup, but we don’t use it as much as we should. I am determined to change that this year. 2015 is going to be the year of the slow cooker at our house. It is officially invited to hangout in our kitchen on a regular basis. Our counter has a VIP parking place for our slow cooker:)

I love this recipe because the prep is easy and the slow cooker does all of the work. You don’t have to cook anything first, just dump all of the ingredients into the slow cooker!

Another reason I love this chili, the ingredients are basic and I bet you have most of them on hand. Our Smith’s (Kroger) had a case lot sale at the beginning of the year and we stocked up on diced tomatoes, black beans, red beans, and vegetable broth. We can make this chili all winter long! Yay! I love Kroger’s line of products because they are high quality and don’t break the bank!

We are trying to eat more veggies at our house this year, it is one of our Little Victories, so I added sweet potatoes and peppers to the chili! I love the boost of color, flavor, and nutrition they add!

I cooked the chili on high in our slow cooker and it took a little over five hours. I love that our slow cooker made us dinner while I did absolutely nothing. Well, I entertained two boys all day so by the time dinner rolled around I was exhausted and so glad I didn’t have to cook dinner! I am really loving this slow cooker thing!

We topped our chili with green onion, avocado, and tortilla chips! Caleb loved dipping his chips into his bowl of chili. All of the peas give this chili two thumbs up!

If you are looking for an easy and healthy slow cooker recipe, give our Slow Cooker Vegan Sweet Potato Chili a try! I am going to make it again so I can put some away in the freezer. Yep, it freezes well too! This chili really is the best!

And don’t forget to enter our Little Victories Giveaway with Kroger! There are $2500 worth of prizes!

Are you celebrating lots of Little Victories this month? I sure hope so! Let us know what healthy changes you are making this year! We hope your 2015 is off to a healthy and happy start! And if you need an extra push, make this Slow Cooker Vegan Sweet Potato Chili! It is a great recipe for the new year! Lots of healthy goodness going on in one bowl!

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Vegetarian

Slow Cooker Vegan Sweet Potato Chili

This healthy chili is one of our favorites and the best part? The slow cooker does all of the work!

4.92 from 12 votes

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Prep Time 15 minutes mins

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Ingredients

  

• 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

Instructions

 

• 1. 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.
• 2. Cover and cook until the sweet potatoes are tender, on high for 5 to 6 hours or on low for 8 to 9 hours.
• 3. Serve the chili warm with green onion, avocado, and tortilla chips, if desired.
• Note-this chili freezes well.

Have you tried this recipe?

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Disclosure-this post is in partnership with Kroger, but our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible.