Crock Pot Sweet Potato Chili – a super easy and healthy vegetarian meal that can be thrown together in minutes!
Just add everything to the crock pot, set the timer, and go about your day.
This healthy family dinner pretty much makes itself!
It’s the perfect hot comfort food for hibernating inside during a snowstorm… like the one we experienced on the East Coast this past weekend.
On Saturday I was outside for a grand total of 10 minutes—just long enough to experience the 30-mph winds blowing sheets of snow into my face until my cheeks and nose turned the color of Taylor Swift’s lipstick.
#paleskinproblems
I’d much rather be inside, snuggled up with blankets, a chocolate mug cake, and Netflix and chili.
(Netflix and Chili… see what I did there???)
You can easily vary the recipe by substituting what you have on hand – I used chickpeas and zucchini this time, but sliced carrots and black beans would also be delicious.
Feel free to add corn, cauliflower, peas, or even butternut squash if you wish. The slow cooker does all the work for you!
Crock Pot Sweet Potato Chili
Ingredients
- 24 oz sweet potato, cubed small (4 medium)
- 2 cups diced onion
- 3/4 cup cubed zucchini or carrot
- 2 cans (32 oz total) beans, drained and rinsed
- 2 cans (28 oz total) diced tomatoes
- optional 1 tbsp olive oil
- 1 cup water
- 2 tsp orange zest
- 1 tsp salt
- 1 1/2 tbsp chili powder
- 1 tsp ground cumin
Instructions
- Grease your slow cooker, and place the sweet potatoes in the bottom. Stir in all other ingredients, then cover and turn the slow cooker on high. Cook 20 minutes, then stir and turn the slow cooker to low. Cook 3 hours or until sweet potatoes are soft and chili is flavorful. If your machine has a warm setting, use this setting until ready to serve.View Nutrition Facts
Notes
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Great recipe for the winter! Looks so hearty and delicious!
I’m sorry that I can’t come out today people – I had to stay in and make sure the crock pot didn’t boil over…. and it takes so long to cook in there… Sorry I can’t come out where it’s cold…. 😀
Looking forward to making this in the morning. I got 2 lbs of fresh Roma tomatoes instead of canned, do I add a little more water?
I couldn’t find orange zest anywhere. Picked up dried orange peel instead, is that OK?
Thank you for sharing! Love your recipes!
This is a super old response but you get orange zest by buying an actual orange and grating the skin with a fine grater! But maybe the dried orange peels also worked for you?
Would you be able to use dried beans instead of canned beans?
This is a great recipe! I switched up the beans for black beans and corn, threw in some taco seasoning, and let it cook all day. When it was done, we put them into tortillas and cooked them like enchiladas! It worked great!
This was SO GOOD! Easy and fun to make. My 14 year old son absolutely LOVED it. Thank-you!!
I made a bunch of adjustments to this recipe to make sweet potato enchiladas! I substituted black beans and corn for the zucchini and white beans, used mild salsa instead of the diced tomatoes, let it cook all day, and then we stuffed the filling into tortillas, put it in the oven for 10 mins, and voila! Enchiladas! It was great and easy to make! For gluten free you can use corn tortillas, and if you aren’t vegan putting some shredded cheese on top works great too.
I have made your original sweet pot chili in my crock pot for years! I love it! The meat-eaters in our house never miss the meat either! We crumble corn bread in it or eat it over fritos. Either way, thanks for a vegan, healthy, low calorie recipe that my whole family can enjoy!
Katie, thanks so much for all your recipes, and especially for this one! I’ve made your original black bean sweet potato chili recipe dozens of times! Genius! And everyone does want the recipe! Happy Thanksgiving!
CCK rarely disappoints, but this recipe did not turn out well for me. The yams were still tough, almost crunchy after 30 min on high, 3 hours on low, plus an additional 2 hours on high, and microwaving for 2 minutes (to reheat leftovers). I’m not sure if my crock pot is faulty or if the yams were supposed to be cooked previously. Also a bit much tomato for my taste.
My guess would be an issue with your crock pot. I’ve made this chili countless times and it has always turned out perfectly – if anything the potatoes accidentally get over cooked. Have you made anything else in your crock pot since? If you have and it turned out properly, then I’m not sure what happened here for you. CCK also has a stovetop version that might work better for you!