Slow-Cooker Vegetarian Chili

​Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires just 20 minutes of active time: after a bit of chopping, you just dump the ingredients in the slow cooker and let it do the work. Adding a squeeze of lime juice and a sprinkle of cilantro just before serving brightens up the flavors. Top it with some shredded cheese, if you'd like, or serve it as-is to keep it vegan. Either way, this healthy chili is sure to become a go-to when you want a satisfying and healthy dinner.

Robby Melvin
​Ingredients
  • 2 (14.5 ounce) cans no-salt-added diced fire-roasted tomatoes, undrained
  • 1 (15 ounce) can no-salt-added black beans, rinsed
  • 4 cups cubed unpeeled sweet potatoes (see Tip)
  • 2 ½ cups unsalted vegetable broth
  • 2 cups chopped yellow onion 
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow bell pepper
  • ¼ cup no-salt-added tomato paste
  • 1 ½ tablespoons chili powder
  • 1 ½ teaspoons ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 5 cloves garlic, minced
  • 1 cup loosely packed chopped fresh cilantro
  • 1 tablespoon fresh lime juice 
  • 1 (8 ounce) package Shredded Cheddar cheese

Nutrition Facts

Serving Size: 1 cup

Per Serving:174 calories; protein 6.1g; carbohydrates 35.3g; dietary fiber 7.6g; sugars 10.8g; fat 0.9g; saturated fat 0.1g; vitamin a iu 11707.2IU; vitamin c 57.5mg; folate 34.9mcg; calcium 102mg; iron 2.6mg; magnesium 54.6mg; potassium 598.9mg; sodium 398.9mg; thiamin 0.1mg.
​Directions
  • Step 1: Combine tomatoes, beans, sweet potatoes, broth, onion, bell peppers, tomato paste, chili powder, cumin, salt, pepper and garlic in a 6-quart slow cooker. Cover and cook on Low until the vegetables are tender, about 6 hours.
  • Step 2: Stir in cilantro and lime juice. Ladle the chili evenly into 8 bowls; sprinkle with cheese, if desired.
Tips
Tip: Leaving the peels on the sweet potato ups the fiber content of the dish and helps the cubes hold together in the chili, but feel free to peel them if you prefer.
To make ahead: Prepare through Step 1; refrigerate for up to 3 days or freeze for up to 3 months.
Equipment: 6-quart slow cooker