Vegetarian Chili with Sweet Potatoes

October 24, 2014

Vegetarian Chili with Sweet Potatoes via The City and Us

Happy Friday everyone! This week has been a long one for us and we’re ready for a couple days off.

Here’s an impromptu Vegetarian Chili with Sweet Potatoes recipe I made the other day with ingredients we already had in the kitchen (no grocery shopping!). It was pretty tasty so I thought I’d share, but if you give the recipe a try, use it more as a guide than an actual recipe (e.g. if you have chili powder in your pantry (we are out), I’d add a tablespoon of that and a dollop of sour cream and chopped scallions would taste great on top). Let me know what you think if you try it!


  • 1 large sweet potato, peeled and cut into 1⁄2-inch pieces
  • 2 medium/small red onions, coarsely chopped
  • 4 large garlic cloves, chopped
  • 1 28-ounce can diced tomatoes in juice
  • 1 tablespoon ground cumin
  • 1 15- to 16-ounce can black beans, rinsed
  • 1 15- to 16-ounce can kidney beans, rinsed
  • 1 large red bell pepper, cut into 1/2-inch pieces
  • sea salt and black pepper
  1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, cumin, salt and 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. (I cooked our’s for about 4 hours on high and the sweet potatoes were cooked through.)
  3. Serve with the pita chips (I love Stacy’s Simply Naked Pita Chips) sour cream, and garnish with scallions (optional).

What are your favorite slow-cooker recipes? Share in the comments, if you’d like! 



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