Best 3 Slow Cooker Vegan Sweet Potato Chili Recipes

Indulge in a symphony of flavors with this collection of vegan sweet potato chili recipes, crafted to tantalize your taste buds and nourish your body. From a classic chili brimming with hearty sweet potatoes, black beans, and corn, to a Thai-inspired delight infused with coconut milk and aromatic spices, these recipes offer a global culinary adventure. Discover a smoky chipotle chili with a touch of heat, a sweet and tangy apple cider chili, and a creamy pumpkin chili brimming with autumnal goodness. With options ranging from a quick and easy 30-minute chili to a slow-cooker version that simmers all day, these recipes cater to your time constraints and culinary preferences. Let the vibrant colors and enticing aromas of these sweet potato chili recipes fill your kitchen and warm your soul.

Let's cook with our recipes!

SLOW COOKER VEGAN SWEET POTATO CHILI

Slow Cooker Vegan Sweet Potato Chili image

This is a slow cooker or Instant Pot® recipe for a yummy chili without meat!

Provided by Nate Bartlett

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 13m

Yield 4

Number Of Ingredients 11

Ingredients

2 sweet potatoes, peeled and chopped into 2-inch pieces
1 (15 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 yellow onion, diced
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon smoked paprika
½ teaspoon Kosher salt
1 cup water
½ cup orange juice

Steps:

Place sweet potatoes in a 6-quart slow cooker. Add kidney beans, diced tomatoes, onion, bell pepper, garlic, chili powder, paprika, and salt. Pour in water and orange juice. Cover.
Cook on High until sweet potatoes are fork tender, 3 to 4 hours, or on Low for 6 to 8 hours.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 57.6 g, Fat 1.1 g, Fiber 13.6 g, Protein 10 g, SaturatedFat 0.1 g, Sodium 728.5 mg, Sugar 13.6 g

VEGAN SWEET POTATO CHILI - SLOW COOKER VERSION

Vegan Sweet Potato Chili - Slow Cooker Version image

Posting for ZWT 5 - I believe it originated from a WW book, but I found it online and tweaked the spices slightly. Easy Peasy!

Provided by magpie diner

Categories Vegan

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 medium onion, diced
1 medium zucchini, halved lengthways and then sliced into pieces about 1/4-inch thick
1 large sweet potato (chopped into bite sized pieces...use yam if you prefer)
1 (15 ounce) can white beans (aka Great Northern beans)
1 (14 ounce) can tomato sauce (a slightly smaller can or jar....ie 10oz is OK too)
1 (15 ounce) can diced tomatoes
2 tablespoons chili powder (can add about 1/2 tsp more if you like it really hot)
2 tablespoons brown sugar
1 1/2 teaspoons curry powder
2 teaspoons ground cumin
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1/2 lb butternut squash, peeled and cut into 1-inch chunks
1/2 lb fresh green beans, trimmed and cut into 2-inch pieces
1 teaspoon red wine vinegar
1/2 teaspoon sea salt

Steps:

Place all ingredients into crockpot, stir gently.
Cook about 5 hours on high or 8-10 on low.

Nutrition Facts : Calories 300.1, Fat 2, SaturatedFat 0.4, Sodium 923.7, Carbohydrate 63.3, Fiber 14.4, Sugar 21.2, Protein 13.8

SLOW COOKER VEGAN SWEET POTATO QUINOA CHILI

Slow Cooker Vegan Sweet Potato Quinoa Chili image

An unbelievably easy, protein-rich, and hearty chili to warm up the coldest of winter nights. Just dump the ingredients in the Crock Pot and come home to dinner!

Provided by Kare for Kitchen Treaty

Categories Main Course

Time 8h15m

Number Of Ingredients 18

Ingredients

1/2 cup uncooked quinoa (rinsed well in cool water)
3 cups cooked black beans (about 2 [15-ounce] cans, drained)
2 cups vegetable broth
2 14-ounce cans diced tomatoes
1 medium yellow onion (diced)
1 green bell pepper (diced)
1 jalapeno pepper (seeded and minced*)
2 medium sweet potatoes (peeled and diced)
2 tablespoons cocoa powder
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (more or less to taste)
1 teaspoon kosher salt
Additional salt and pepper to taste
Cilantro
If not vegan
Chopped green onions

Steps:

Add all ingredients (except additional salt and pepper and toppings) to a 3-quart or larger slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours. That's it! Taste and add additional salt and pepper if desired. Serve with assorted toppings. Keeps refrigerated in an airtight container for about 3 days. It freezes well, too!

Nutrition Facts : Calories 257 kcal, Sugar 5 g, Sodium 769 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 50 g, Fiber 13 g, Protein 12 g, ServingSize 1 serving

Tips:

For a creamier chili, blend one cup of cooked sweet potatoes until smooth and stir back into the chili.
Top the chili with your favorite toppings such as avocado, cilantro, sour cream, or cheese.
Serve the chili with cornbread, rice, or tortilla chips.
To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you're ready to serve, reheat the chili over low heat until warmed through.
If you don't have a slow cooker, you can make this chili in a large pot over medium heat. Bring the chili to a boil, then reduce heat and simmer for 30 minutes, or until the sweet potatoes are tender.

Conclusion:

This vegan sweet potato chili is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is packed with flavor and nutrients, and it can be made ahead of time, making it a great option for meal prepping. Whether you serve it with cornbread, rice, or tortilla chips, this chili is sure to be a hit with your family and friends.