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Slow Cooker Vegetarian Chili
This simple slow cooker vegetarian chili is perfect for cool weather, packed with peppers, onions, beans, tomatoes, and sweet potatoes - this is a great crockpot chili!
Course
Dinner
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
10
minutes
minutes
Servings
8
Calories
236
kcal
Author
Kylee Ayotte
Ingredients
1
medium
red onion
chopped
1
red bell pepper
chopped
1
yellow bell pepper
chopped
½
green bell pepper
chopped
8
cloves
garlic
minced
1 1/2
Tbs
prepared chili powder
2
Tbs
ground cumin
1
Tbs
unsweetened cocoa powder
salt and pepper
3
cans
fire roasted tomatoes
2
cans
black beans
drained and rinsed
1
can
kidney beans
drained and rinsed
1
can
white beans
drained and rinsed
1
lb
sweet potato
peeled and cut into 1/2-inch pieces
¼
cup
cilantro
chopped
Optional, for serving
Sour cream and extra cilantro
Instructions
In a 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper.
Add the tomatoes (and their liquid), beans, sweet potato.
Cover and cook until the sweet potatoes are tender, and the chili has thickened, on low for 8-10 hours.
Uncover, stir the fresh cilantro through, and serve.
Devour.
Optional:
Add a dollop of sour cream, and garnish with a little cilantro
Nutrition
Calories:
236
kcal
|
Carbohydrates:
46
g
|
Protein:
11
g
|
Fat:
1
g
|
Sodium:
300
mg
|
Potassium:
742
mg
|
Fiber:
11
g
|
Sugar:
7
g
|
Vitamin A:
9680
IU
|
Vitamin C:
57.6
mg
|
Calcium:
134
mg
|
Iron:
5.2
mg