Description
A vibrant, plant-forward meal that balances the natural sweetness of root vegetables with a rich, savory tomato base. This slow-cooked chili is packed with pinto, black, and kidney beans for a hearty, protein-rich experience. It is the perfect set-it-and-forget-it dinner for busy days, providing nourishing, fiber-dense comfort that tastes even better as leftovers. Designed to support a wholesome lifestyle, this dish is completely meat-free and wholesome for the whole family.
Ingredients
3 large sweet potatoes, peeled and cut into 1-inch cubes
1 yellow onion, finely diced
3 garlic cloves, minced
2 cans (15 oz each) diced tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
2 cups vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 pinch salt and black pepper to taste
Instructions
Place the cubed sweet potatoes, diced onion, and minced garlic into the slow cooker basin.
Add in the diced tomatoes, tomato sauce, rinsed pinto, black, and kidney beans.
Pour in the vegetable broth and sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the top.
Stir all ingredients gently to ensure spices are evenly distributed.
Cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours, until the sweet potatoes are fork-tender.
Stir the chili one final time before serving, adjusting seasoning if necessary.
Notes
Leftovers can be stored in an airtight container for up to 4 days and often taste better the next day. Serve topped with fresh cilantro, sliced avocado, or a squeeze of lime juice if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 64g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0