This super-easy chili is both healthy and hands-off. Created by Ananda Eidelstein, a seasoned food writer, this dish is a one-pot wonder perfect for feeding a crowd or for meal prep. Packed with sweet potatoes, bell peppers, and an assortment of beans, this vegetarian chili promises a rich protein boost and a cozy feel.
Cocoa and cinnamon contribute depth and warmth, while fire-roasted tomatoes provide a smoky touch. Top with sour cream, radishes, or tortilla chips for added texture. Feel free to experiment with other toppings.
To prepare, stir together onions, bell pepper, garlic, chili powder, cumin, cocoa powder, salt, and cinnamon in a 4-to-6-quart slow cooker. Add the tomatoes, beans, sweet potato, and a cup of water. Cover and cook until the sweet potatoes are tender and the chili thickens, about 4 to 5 hours on high or 7 to 8 hours on low. Serve with your choice of garnishes.
If short on time or equipment, this chili can also be made on the stove in a large pot or Dutch oven. It keeps well, and its flavors develop over time, making it a great option for meal prep. Store in an airtight container in the fridge for up to four days or freeze for up to three months.
Easy Vegetarian Chili with Sweet Potatoes in Your Slow Cooker
