Step-by-Step Instructions
- Prep the vegetables. Dice the onion, bell peppers, and sweet potato into small even pieces.
- Rinse the beans. Drain and rinse black beans, kidney beans, and pinto beans to remove excess liquid and salt.
- Dump everything in. Add beans, diced tomatoes, tomato sauce, vegetable broth, sweet potato, bell peppers, corn, onion, garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the slow cooker.
- Stir well. Mix until the spices are evenly distributed and all vegetables are coated in the tomato base.
- Cook low and slow. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the sweet potatoes are tender.
- Thicken the chili. For a thicker texture, mash a small scoop of beans and sweet potatoes against the side of the slow cooker, then stir them back in.
- Add freshness. Stir in lime juice and taste. Add more salt, chili powder, or cumin if needed.
- Serve warm. Spoon into bowls and top with avocado, cilantro, Greek yogurt, cheese, tortilla chips, or green onions.
- Save leftovers. Let leftovers cool, then store in containers for easy lunches or freezer meals.
Pro Tip: Do not add too much broth at the beginning. Slow cookers trap moisture, so the chili will naturally become saucy as the vegetables cook.
Texture Tip: For a chunkier chili, leave it as-is. For a thicker chili, mash some beans. For a soupier chili, add more vegetable broth near the end.
Healthy Tips & Daily Wellness
This vegetarian chili is a great make-ahead meal because it combines plant-based protein, vegetables, fiber-rich beans, and warm spices in one cozy bowl.
For more protein, add extra beans, lentils, quinoa, tofu crumbles, or a spoonful of Greek yogurt on top.
For more vegetables, add zucchini, carrots, celery, mushrooms, spinach, kale, butternut squash, or extra bell peppers.
For a lighter bowl, serve the chili with avocado, cilantro, lime, and Greek yogurt. For a heartier dinner, serve it with rice, baked potatoes, cornbread, or tortilla chips.
