Slow-Cooker Vegetarian Chili With Sweet Potatoes

Serves 6

Hands-On Time: 20m

Total Time: 8hr 20m


        1 medium red onion, chopped

        1 green bell pepper, chopped

        4 garlic cloves, chopped

        2 zucchini, chopped

        2 stalks celery, chopped

        1 cup frozen corn

        2 teaspoons chili powder

        1 tablespoon ground cumin

        2 teaspoons unsweetened cocoa powder

        1/4 teaspoon ground cinnamon

        kosher salt and black pepper

        1 tablespoon dried basil

        1 tablespoon dried oregano

        1 28-ounce can fire-roasted diced tomatoes

        1 15.5-ounce can black beans, rinsed

        1 15.5-ounce can kidney beans, rinsed

        1 16 -ounce vegetarian baked beans

        1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

        sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving


1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, corn, celery, zucchini, garlic, chili powder, cumin, cocoa, cinnamon, basil, oregano, 1 teaspoon salt, and teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.

2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.


The chili can be refrigerated, covered, for up to 3 days or frozen for up to 3 months.