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Slow cooker veggie chili with diced avocado, cilantro, and lime wedge in white bowl.
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5 from 2 votes

Slow Cooker Veggie Chili

This vegan and gluten free Slow Cooker Veggie Chili is hearty and flavorful! It's made with beans, sweet potatoes, and Southwest spices.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: slow cooker vegan chili, sweet potato veggie chili, crockpot veggie chili
Servings: 8
Calories: 66kcal

Equipment

Ingredients

Instructions

  • Mince 6 cloves of garlic and 1 onion (any color).
  • Mince 1 jalapeno pepper and remove the seeds for less heat (feel free to leave the seeds if you prefer a spicier chili).
  • Dice 1 bell pepper (any color).
  • Peel 1-2 medium to large sized sweet potatoes. Cut the sweet potatoes into chunks, making sure that they are all relatively the same size to ensure that they cook evenly (yields 5 heaping cups of sweet potatoes).
  • Drain 1 can of kidney beans and 1 can of pinto (or black) beans.
    Rinse the beans under cold water to remove any excess sodium if you like (this step is optional).
  • Place the diced sweet potatoes into a slow cooker. Add the minced garlic, onions, jalapeno and bell peppers. Pour the drained kidney and pinto (or black) beans into the crockpot, along with 1 4 oz. can of diced green chilis (mild or spicy).
  • Add 2 Tbsp. chili powder, 1 tsp. paprika, ½ tsp. each dried cumin and oregano, and ½ tsp. each of kosher salt and pepper.
  • Pour 1 14.5 oz. can of fire roasted tomatoes, 2 cups crushed tomatoes, and 2 cups of vegetable broth into the slow cooker. Stir until all of the ingredients are completely combined.
  • Cook the veggie chili for 4-5 hours on High or 6-8 hours on Low.
  • 30 minutes before the end of the cooking time (whether cooking on High or Low), remove 1 cup of the chili broth from the slow cooker using a glass measuring cup. Add 2 Tbsp. cornstarch, arrowroot powder, or thickener of choice and whisk until completely combined.
  • Pour the slurry back into the crockpot and stir the chili until completely incorporated. Return the lid to the slow cooker and cook for another 30 minutes.
    The chili is finished when the sweet potatoes and veggies are soft, but not mushy.
  • To Serve: Serve the veggie chili with diced avocado, a squeeze of lime juice, and fresh cilantro (optional).

Notes

The nutritional information does not include the toppings.

Nutrition

Serving: 2cups | Calories: 66kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 264mg | Potassium: 341mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1659IU | Vitamin C: 35mg | Calcium: 53mg | Iron: 2mg