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Crockpot Vegetarian Three Bean Chili with Sweet Potatoes

Crockpot vegetarian three bean chili cooks low and slow with sweet potatoes, tomatoes, and warming spices for a thick, hearty texture. The sweet potatoes turn tender while three kinds of beans make every bowl filling.
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Prep Time 15 minutes
Cook Time 8 hours 8 minutes
Total Time 8 hours 23 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 1.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 cup low-sodium vegetable broth

Equipment

  • 1 10-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the olive oil in a 10-inch skillet over medium heat, add the onion, and cook for 5 to 7 minutes until softened.
  2. Stir in the garlic and tomato paste and cook for 1 minute.
  3. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper and stir for 30 seconds.
  4. Transfer the onion mixture to a 6-quart slow cooker; add the sweet potatoes, black beans, kidney beans, pinto beans, diced tomatoes, tomato sauce, and vegetable broth, then stir to combine.
  5. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the sweet potatoes are tender when pierced with a fork.
  6. Stir the chili well before serving.

Notes

For the best texture, cut the sweet potatoes into even 1/2-inch cubes. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free version, check that the broth and canned ingredients are labeled gluten-free.