This slow cooker vegan sweet potato chili is a hearty and comforting dish perfect for any time of the year. Packed with nutritious sweet potatoes, beans, and a blend of flavorful spices, this chili is both satisfying and easy to prepare. Whether you're a seasoned vegan or just looking to try something new, this recipe is sure to become a favorite.
If you're not familiar with some of the ingredients, don't worry. Sweet potatoes and beans are usually found in the produce and canned goods sections, respectively. Chili powder, cumin, and paprika are common spices available in the spice aisle. Make sure to check the labels on the vegetable broth to ensure it's vegan-friendly.
Ingredients For Slow Cooker Vegan Sweet Potato Chili
Sweet potatoes: These provide a natural sweetness and creamy texture to the chili.
Black beans: A great source of protein and fiber, adding heartiness to the dish.
Kidney beans: Another protein-rich bean that complements the black beans.
Diced tomatoes: Adds acidity and depth of flavor to the chili.
Vegetable broth: Provides a savory base for the chili, enhancing the overall flavor.
Onion: Adds a subtle sweetness and depth to the dish.
Garlic: Infuses the chili with a rich, aromatic flavor.
Chili powder: Brings the heat and a complex blend of spices to the chili.
Cumin: Adds a warm, earthy flavor that complements the other spices.
Paprika: Contributes a mild sweetness and vibrant color.
Salt: Enhances the flavors of all the ingredients.
Black pepper: Adds a touch of heat and sharpness to balance the dish.
Technique Tip for This Recipe
To enhance the flavor of your sweet potatoes, try roasting them in the oven at 400°F for about 20 minutes before adding them to the slow cooker. This will caramelize the natural sugars in the sweet potatoes, giving your chili a deeper, richer taste.
Suggested Side Dishes
Alternative Ingredients
sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness, making it a great alternative in chili.
black beans - Substitute with pinto beans: Pinto beans have a creamy texture and mild flavor that works well in chili recipes.
kidney beans - Substitute with chickpeas: Chickpeas add a slightly nutty flavor and hearty texture, making them a good replacement for kidney beans.
diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato flavor and consistency, perfect for chili.
vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth.
onion - Substitute with leeks: Leeks offer a milder onion flavor and can be used in the same quantity.
garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.
chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can provide a similar heat and flavor profile.
cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the chili.
paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor that can enhance the chili.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.
black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Recipe
- Allow the sweet potato chili to cool completely before storing. This prevents condensation, which can lead to soggy chili.
- Transfer the cooled chili into airtight containers. Glass containers are ideal as they don't absorb odors and are microwave-safe.
- For short-term storage, place the containers in the refrigerator. The chili will stay fresh for up to 5 days.
- For long-term storage, portion the chili into freezer-safe bags or containers. Make sure to leave some space at the top as the chili will expand when frozen.
- Label each container with the date and contents. This helps you keep track of how long the chili has been stored.
- When ready to reheat, thaw the chili in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the sweet potatoes and beans.
- Reheat the chili on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave in 1-minute intervals, stirring in between.
- If the chili appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency.
- Garnish with your favorite toppings like avocado, cilantro, or vegan sour cream before serving.
How to Reheat Leftovers
For the stovetop method:
- Place the leftover sweet potato chili in a saucepan.
- Add a splash of vegetable broth or water to prevent sticking.
- Heat over medium heat, stirring occasionally, until warmed through (about 10-15 minutes).
- Serve hot and enjoy the revived flavors.
For the microwave method:
- Transfer the chili to a microwave-safe bowl.
- Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
- Heat on high for 2-3 minutes, stirring halfway through.
- Continue heating in 1-minute intervals if needed, until the chili is hot.
- Let it sit for a minute before serving to evenly distribute the heat.
For the oven method:
- Preheat your oven to 350°F (175°C).
- Place the leftover chili in an oven-safe dish.
- Cover with aluminum foil to retain moisture.
- Bake for 20-25 minutes, or until heated through.
- Stir halfway through the reheating process for even warming.
For the slow cooker method:
- Transfer the leftover chili back into the slow cooker.
- Set the slow cooker to low heat.
- Heat for 1-2 hours, stirring occasionally, until the chili is thoroughly warmed.
- Serve directly from the slow cooker for a convenient and warm meal.
Best Tools for This Recipe
Slow cooker: This is the main appliance used to cook the chili slowly over several hours, ensuring all the flavors meld together perfectly.
Cutting board: Essential for safely and efficiently chopping the sweet potatoes, onion, and garlic.
Chef's knife: A sharp knife is crucial for dicing the sweet potatoes, onion, and mincing the garlic.
Measuring spoons: Used to accurately measure out the chili powder, cumin, paprika, salt, and black pepper.
Measuring cup: Necessary for measuring the vegetable broth to ensure the right consistency for the chili.
Can opener: Needed to open the cans of black beans, kidney beans, and diced tomatoes.
Colander: Useful for draining and rinsing the black beans and kidney beans before adding them to the slow cooker.
Mixing spoon: Used to stir all the ingredients together in the slow cooker to ensure they are well combined.
How to Save Time on This Recipe
Prep ingredients ahead: Dice the sweet potatoes, onion, and garlic the night before to save time in the morning.
Use canned beans: Opt for canned black beans and kidney beans to skip the soaking and cooking process.
Batch cooking: Double the recipe and freeze half for a quick meal later.
Pre-mix spices: Combine chili powder, cumin, paprika, salt, and black pepper in a small container to save time.
Slow cooker liners: Use a slow cooker liner for easy cleanup.
Slow Cooker Vegan Sweet Potato Chili Recipe
Ingredients
Main Ingredients
- 2 large Sweet Potatoes peeled and diced
- 1 can Black Beans drained and rinsed
- 1 can Kidney Beans drained and rinsed
- 1 can Diced Tomatoes
- 1 cup Vegetable Broth
- 1 medium Onion diced
- 3 cloves Garlic minced
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Add all ingredients to the slow cooker.
- Stir to combine.
- Cook on low for 8 hours or on high for 4 hours.
- Serve hot and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
More Amazing Recipes to Try 🙂
- Beef Vegetable Stew Recipe1 Hours
- Beef Stew Dumplings Recipe1 Hours
- Dumpling Recipe40 Minutes
- Chicken and Vegetable Potstickers Recipe40 Minutes
- Chicken and Mushroom Dumpling Recipe45 Minutes
- Roasted Vegetable Risotto Recipe1 Hours
- Spinach Artichoke Risotto Recipe40 Minutes
- Portobello Mushroom Spinach Burger Recipe35 Minutes
Leave a Reply