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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.