Description
A hearty vegan chili featuring sweet potatoes, beans, and spices, slow-cooked for tender flavors and easy preparation.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium yellow onion, finely chopped
- 1 poblano pepper, seeds removed and finely chopped
- 4 cloves garlic, minced
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can dark red kidney beans, rinsed and drained
- 2 (14.5-ounce) cans fire-roasted diced tomatoes with green chilies, undrained
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt (or to taste)
- Toppings: chopped fresh cilantro, diced avocado, sour cream, shredded cheese, corn chips
Instructions
- Lightly coat the interior of a 6- to 8-quart slow cooker with non-stick cooking spray.
- Add all the chili ingredients – sweet potatoes, yellow onion, poblano pepper, minced garlic, both cans of rinsed and drained black beans, kidney beans, undrained fire-roasted diced tomatoes with green chilies, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, dried oregano, and kosher salt – into the slow cooker.
- Stir thoroughly to ensure all ingredients are well combined.
- Cover the slow cooker with its lid.
- Cook on the LOW setting for 7 to 8 hours, or alternatively, on the HIGH setting for 4 hours, until the sweet potatoes are tender and easily pierced.
- Once cooked, give the chili a final stir and taste, adjusting salt or spices as needed.
- Serve the warm chili in bowls with your preferred toppings, such as fresh cilantro, diced avocado, a dollop of sour cream, shredded cheese, or crunchy corn chips.
Notes
- Use vegetable broth to keep it vegan; substitute with chicken or beef broth if preferred.
- Adjust spices to taste for desired heat level.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months.