THE RECIPE JOURNAL · Main Course
Slow Cooker Chili with Sweet Potatoes (Vegan Recipe)
This hearty and comforting chili is packed with flavorful spices and tender sweet potatoes, making it a perfect vegan meal for any day. It’s easy to prepare in the slow cooker, so you can set it and forget it!
FROM THE KITCHEN • Slow Cooker Chili with Sweet Potatoes (Vegan Recipe)
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing the sweet potatoes into your slow cooker. Then add the kidney beans, diced tomatoes, onion, bell pepper, garlic, chili powder, paprika, and a pinch of salt. Pour in the water and orange juice to bring everything together. Give it a gentle stir, then cover the slow cooker. Let it cook on high for about 3 to 4 hours until the sweet potatoes are nice and tender. If you have more time, set it to low and let it go for 6 to 8 hours. Once it’s done, give it a good stir and it’s ready to serve!
Why you’ll love it
This dish is hearty and full of flavor, making it perfect for cozy evenings. The sweetness of the potatoes balances the spices beautifully, and it’s a great way to enjoy a comforting meal that’s also plant-based and nutritious.
How to serve
Serve with a side of warm cornbread or over a bed of fluffy rice. Garnish with fresh cilantro, avocado slices, or a dollop of vegan sour cream for added creaminess and freshness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—portion it into freezer-safe containers and thaw overnight in the fridge before reheating.
