Vegetarian Slow Cooker Chili Recipe

June 9, 2025
Anjali Arora Anjali Arora

Many vegetarian chilis rely on traditional ingredients, but I love to add an unexpected twist: roasted sweet potatoes and a splash of smoky chipotle. These ingredients transform the usually humble dish into something that’s both hearty and intriguing, with layers of sweetness and spice that dance on your palate. It’s my secret to turning a weekday staple into a weekend treat, all while letting the slow cooker do the heavy lifting.

Imagine waking up to the comforting aroma of chili simmering away, with hints of cumin, roasted garlic, and a touch of heat wrapping around you like a cozy blanket. Every spoonful offers a satisfying blend of textures—chunky beans, velvety sauce, and tender roasted veggies. This recipe proves vegetarian cooking can be effortless, flavorful, and incredibly satisfying, even on the busiest days.

WHY I LOVE THIS RECIPE?

  • The slow cooker infuses the chili with deep, smoky flavors while I focus on other tasks.
  • I can customize it with whatever veggies and beans I have on hand, making it super flexible.
  • It’s perfect for cozy nights and makes impressive leftovers that taste even better.
  • The aroma instantly lifts my mood, filling the house with warmth and spice.
  • It’s a nutritious, filling meal that satisfies without the heaviness of meat.

AVOID MY DISASTER (You’re Welcome)

  • FORGOT to add liquid, leaving a dry, burnt bottom—next time, watch the moisture level.
  • DUMPED in all spices at once—stir frequently to prevent bitterness and ensure even flavor.
  • OVER‑TORCHED the garlic and onions—use low heat and keep stirring, or they’ll scorch quick.
  • SPILLED the tomato sauce—use a slow cooker liner for an easier cleanup next round.

QUICK FIXES THAT SAVE YOUR DAY

  • When chili thickens too much, splash in a little veggie broth—a simmer restores the silky texture.
  • Patch blandness with a squeeze of lime or a dash of hot sauce for instant brightness.
  • Shield overcooked veggies with a spoonful of sour cream or vegan yogurt for creaminess.
  • If beans aren’t soft enough, quick pressure cooker blast for 10 minutes—perfectly tender beans.
  • Splash in a dash of smoked paprika after cooking inside—adds a rich, smoky aroma that will make everything smell irresistible.

This slow cooker vegetarian chili captures the essence of comfort during the chilly season, when warmth and ease matter most. It’s a flexible recipe that adapts to your pantry, making busy nights feel a little less hectic.

Plus, the lingering smell of cumin and roasted garlic is an instant mood booster. Whether serving for a weeknight dinner or bulk prepping for the week ahead, this chili proves that simplicity can be hearty and satisfying in unexpected ways.

Vegetarian Slow Cooker Chili with Roasted Sweet Potatoes and Chipotle

This vegetarian chili is made using a slow cooker, combining ingredients like beans, roasted sweet potatoes, and smoky chipotle peppers to create a hearty, flavorful dish. The final chili has a thick, velvety texture with chunks of tender vegetables and beans, topped with a rich, smoky aroma.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 small sweet potatoes peeled and cubed
  • 1 tablespoon olive oil for roasting
  • 1 can black beans rinsed and drained
  • 1 can cannellini beans rinsed and drained
  • 1 cup tomato sauce
  • 1 cup vegetable broth
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 chipotle pepper in adobo chipotle pepper finely chopped
  • 1 teaspoon cumin ground
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Equipment

  • Slow cooker
  • Baking sheet
  • Knife
  • Cutting board
  • Large spoon or spatula

Method
 

  1. Preheat the oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and toss to coat. Roast in the oven until tender and caramelized, about 25-30 minutes. Once done, set aside to cool slightly.
  2. Dice the onion and mince the garlic. In a large skillet over medium heat, sauté the onion and garlic with a splash of olive oil until fragrant and translucent, about 5 minutes. Remove from heat and set aside.
  3. Chop the chipotle pepper finely, adjusting the amount based on your spice preference. Add the chopped chipotle, cumin, smoked paprika, and a pinch of salt and pepper to the skillet, cooking for another minute to release their aromas. Stir well to combine.
  4. Transfer the roasted sweet potatoes into the slow cooker, along with the sautéed onion and spice mixture. Add the beans, tomato sauce, and vegetable broth. Stir everything together until well combined.
  5. Cover the slow cooker and cook on low for 6 hours, until the flavors meld and the chili thickens. Occasionally stir if you open the lid to prevent sticking.
  6. Once cooked, taste and adjust the seasoning with additional salt and pepper as desired. Ladle the chili into bowls and serve hot, topped with your favorite garnishes or sides if desired.

Notes

For a smoky depth, add more chipotle peppers or a dash of smoked paprika. Leftovers store well in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

As the flavors meld and the chili cools slightly, you’ll appreciate the slow cooker’s magic even more. It’s a straightforward recipe that transforms everyday ingredients into something memorable, with minimal effort. No fuss, just good, honest comfort food that fits into any busy schedule.

Enjoy the aroma that fills your home, and the quiet pride of creating something nourishing with your own hands. Sometimes, it’s the little culinary surprises—like this chili—that remind us how satisfying simple cooking can be, especially when done with a bit of patience and a splash of spice.

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