Slow-Cooked Vegan Chili with Sweet Potatoes

This hearty and comforting chili is packed with tender sweet potatoes and rich spices, making it perfect for cozy evenings. It's an easy, flavorful meal that even meat-lovers will enjoy.

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TIME13 min

SERVINGS4

RATING5.0 / 5

Slow-Cooked Vegan Chili with Sweet Potatoes

01 / WHAT YOU NEED

Ingredients

2 sweet potatoes, peeled and chopped into 2-inch pieces 1 (15 ounce) can kidney beans, rinsed and drained 1 (14.5 ounce) can diced tomatoes 1 yellow onion, diced 2 cloves garlic, minced 1 tablespoon chili powder 1 teaspoon smoked paprika ½ teaspoon Kosher salt 1 cup water ½ cup orange juice

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by tossing the sweet potatoes into your slow cooker, then add the kidney beans, diced tomatoes, chopped 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 good stir, then pop the lid on. Set your slow cooker to high and let it go for about 3 to 4 hours, or if you have more time, cook it on low for 6 to 8 hours until the sweet potatoes are nice and tender when poked with a fork. Once everything is cooked through, give it one last stir and it’s ready to serve!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use a slow cooker on low heat for best flavor development.
- Chop the sweet potatoes into uniform pieces to ensure even cooking.
- Taste and adjust seasoning towards the end to suit your preference.

Why you’ll love it

This chili is packed with rich flavors and hearty ingredients that make it both satisfying and nutritious. The sweet potatoes add a natural sweetness that balances the spices perfectly. It’s a comforting meal that’s easy to prepare and great for any day of the week.

Serving ideas

Serve this chili 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 texture.

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 gently on the stove.