Chili in a bowl with a fan of avocado slices on it

Slow Cooker Vegetarian Chili with Sweet Potato

  • Author: Katie
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 11 cups 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegan


This slow cooker Vegetarian Chili with Sweet Potatoes has peppers, corn and black beans. Top it with your favorite vegan toppings or add cheese or sour cream.



3 tablespoons avocado oil or organic canola oil

4 cloves garlic, minced

2 medium sweet onion, diced

3 tablespoons chili powder

2 tablespoons ground cumin

2 teaspoons ground coriander

1 ½ teaspoon salt

½ teaspoon cayenne, or to taste

½ cup beer (mild style such as lager) or vegetable broth

2 bell peppers, diced (any color)

1 large sweet potato, peeled and diced

28-ounce can crushed tomatoes

14-ounce can diced tomatoes

1 14-ounce cans kidney beans, drained and rinsed

1 14-ounce can black beans, drained and rinsed

1 ½ cup frozen sweet corn

Optional toppings: shredded cheese, yogurt or sour cream, scallions, cilantro, toasted pepitas, minced red onions


Saute the onions and garlic until they start to brown

1.   Sauté: Heat oil in a large skillet over high heat. Add onion and garlic and cook, stirring often until the onion starts to brown, 4 to 5 minutes.

the spices on the onions

2.     Bloom Spices: Reduce heat to medium and sprinkle on chili powder, cumin, coriander, salt and cayenne and stir into onions. Cook, stirring often until the spices are fragrant, about 90 seconds.

adding beer to the skillet to deglaze the pan

3.     Deglaze: Pour in beer and remove from the heat.

Combine the veggies and tomatoes in the slow cooker

4.     Combine in the Slow Cooker: Combine onion mixture, peppers, sweet potatoes and canned tomatoes in the insert of a large slow cooker. Stir well to combine.

Cover the slow cooker and set on low for 8 hours

5.     Cook: Cover and set for 8 hours on low heat.

When there is one hour left, stir in beans and corn

6.     Add Beans and Corn: When timer has 1 hour remaining stir in kidney beans, black beans and corn.

the covered slow cooker with chili in it

7.     Cook: Continue cooking for the remaining hour.

8.     Serve: Ladle into bowls and top with optional topping.



If you have leftovers, transfer to a resealable container and leave loosely covered. Refrigerate until cold, then seal the lid. Can be made up to 4 days ahead. 

Reheat individual portions in the microwave for 2 to 3 minutes. Stir well to prevent hot spots. 

Freezing Tips

Can be frozen up to 3 months. Defrost in the refrigerator for 1 full day before reheating.

Individually frozen portions can be thawed and reheated in the microwave. Break apart the chili as it thaws.


  • Serving Size: 1 3/4 cups
  • Calories: 258 calories
  • Sugar: 8 g
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 40 g
  • Fiber: 8 g
  • Protein: 10 g