Hearty Vegetarian Chili
A nutritious and filling vegetarian chili packed with bold flavors from vegetables and legumes, perfect for any season.
Ingredients
Chili Base
- 2 medium sweet potatoes, diced Peel and dice into small cubes.
- 1 can black beans, drained and rinsed Adds protein and fiber.
- 1 can kidney beans, drained and rinsed Adds protein and fiber.
- 1 can diced tomatoes Provides moisture and richness.
- 1 medium bell pepper, diced Adds sweetness and crunch.
- 1 medium onion, chopped Base flavor for the chili.
- 3 cloves garlic, minced Enhances flavor.
- 2 cups vegetable broth Use low sodium if preferred.
- 1 tablespoon chili powder Adjust for more heat if desired.
- 1 teaspoon cumin Adds earthiness.
- to taste Salt and pepper Season to preference.
Optional Toppings
- 1 avocado, sliced Adds creaminess.
- 1/4 cup cilantro, chopped Adds freshness.
- 1/2 cup sour cream Provides tanginess.
Instructions
Preparation
- Peel and dice the sweet potatoes into small cubes. Chop the bell pepper and onion, and mince the garlic cloves.
Cooking
- In a slow cooker, combine all the prepared ingredients: sweet potatoes, black beans, kidney beans, diced tomatoes, bell pepper, onion, and minced garlic.
- Pour in the vegetable broth, ensuring everything is submerged.
- Sprinkle in the chili powder and cumin, and add salt and pepper to taste. Stir well to combine ingredients.
- Cover the slow cooker and set to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Stir halfway through cooking.
- Once the cooking time is complete, ensure the sweet potatoes are tender. Serve the chili into warm bowls.
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Notes
Customize with your favorite toppings and pair with crusty bread or tortilla chips. This chili is also great for meal prep and freezes well.