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Sweet & Spicy Slow Cooker Vegetarian Chili with Sweet Potatoes is a comforting and hearty dish that combines the flavors of spices, beans, and vegetables into a delightful bowl of goodness. This recipe is not only perfect for vegetarians but also appeals to meat-eaters looking for a wholesome meal. Incorporating vegetarian recipes into your diet is essential for achieving a balanced nutritional profile, offering a variety of vitamins, minerals, and fiber.

Slow Cooker Vegetarian Chili with Sweet Potatoes

Discover the ultimate comfort food with this Sweet & Spicy Slow Cooker Vegetarian Chili featuring sweet potatoes. This flavorful dish is perfect for both vegetarians and meat lovers, offering a delicious balance of spices, beans, and veggies. Slow cooking brings out rich flavors while ensuring the sweet potatoes and beans are tender. Enjoy it topped with avocado, cilantro, or cheese for a satisfying meal. Perfect for busy weeknights or gatherings!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) diced tomatoes, with juices

1 red bell pepper, diced

1 green bell pepper, diced

1 medium onion, chopped

3 cloves garlic, minced

1 cup vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, for garnish

Avocado, diced for serving (optional)

Lime wedges, for serving (optional)

Instructions
 

Prepare the veggies: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the garlic and cook for an additional minute until fragrant.

    Combine the ingredients: In your slow cooker, add the diced sweet potatoes, sautéed onion and garlic, black beans, kidney beans, diced tomatoes, red bell pepper, green bell pepper, and vegetable broth.

      Season the mixture: Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper over the top. Stir well to combine all the ingredients evenly.

        Cook: Cover the slow cooker and set it on low for 6–8 hours or high for 3–4 hours, until the sweet potatoes are tender and the flavors have melded beautifully.

          Final touches: Taste and adjust the seasoning if needed. If you prefer a thicker chili, you can mash some of the sweet potatoes against the side of the slow cooker for a creamier consistency.

            Serve: Ladle the chili into bowls and garnish with fresh cilantro, diced avocado, and lime wedges for a burst of flavor.

              Prep Time, Total Time, Servings: 20 minutes | 6–8 hours | 6 servings