Bring a new take to fall chili with this slow cooker Sweet Potato Chili with White Beans. This hearty, vegetarian meal is sure to leave you satisfied!
Sweet Potato Chili?
Today, we’re bringing you a Sweet Potato Chili that comes together quickly, and is slow-cooked throughout the day to make those frosty, hectic evenings a bit slower and more relaxed.
Chili with white beans?
If there are rules for chili, we’re probably breaking them all with this dish.
First off, it’s a vegetarian chili. Just because there’s no meat doesn’t mean this chili is lacking in flavor. Much of the flavor comes from the sweetness of the sweet potatoes as their sugar caramelizes over the course of the day’s cooking.
We opted to forgo the traditional chili kidney beans for this chili in favor of white beans. White beans have a more mild, lighter flavor, that allow the flavor of the sweet potatoes to shine, while still giving the chili it’s classic, bean-y heartiness.
We spiced the chili with come classic southwest seasonings: cumin, paprika, oregano, and cinnamon. These give a sweet and smoky feel to the chili. And, don’t worry, we haven’t forgotten the spice. A double dose of chili powder and red pepper flakes ensure that this chili brings on the sweet and spicy combo.
So, go ahead. Who needs meat to enjoy a tasty chili?
- ½ lb great northern beans, dry
- 2 medium sweet potatoes, peeled and cut into 1” chunks (3c)
- 1 small white potato, peeled and cut into 1” chunks (1c)
- 1 medium onion chopped (1 c)
- ½ large red pepper, cut into 1” chunks (1c)
- 1 (14oz) can diced tomatoes
- 2 garlic cloves, chopped
- ½ tsp Worcestershire sauce
- 1 ½ Tbsp chili powder
- 1 Tbsp paprika
- 1 ½ tsp cumin
- 1 ½ tsp oregano
- ½ tsp salt
- ½ tsp red pepper flakes
- ¼ tsp cinnamon
- 4 c water
- Mix all ingredients in a 4-6 qt crock pot.
- Cook on low for 8 hours or high for 5 hours.