Slow Cooker Sweet Potato and Kidney Bean Chili

Cook sweet potatoes, red kidney beans, aromatics, and spices in a slow cooker to make this hearty and delicious vegetarian chili. Serve it over white rice for a complete meal.

Serves: 4Hands-on: 5 minutesTotal: 8 hours 5 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 2 cups vegetable broth
  • 2 large sweet potatoes, peeled and diced
  • 1 can (15 oz.) kidney beans, drained
  • 1 can (28 oz.) diced tomatoes, drained
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 3 Tbsp. chili powder
  • 1 Tbsp. paprika
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • ½ tsp. chipotle powder
  • ¼ tsp. ground black pepper
  • 1 large lime, juiced
  • ¼ cup fresh cilantro leaves
  • 4 cups long grain white rice, cooked

Directions

  • In a 4-quart slow cooker, add all ingredients except the lime juice and cilantro. Cover and cook on low heat for 8 hours, or until sweet potatoes are tender.
  • Before serving, stir in the lime juice and garnish with the cilantro. Serve over rice.