Ingredients
- 2 sweet potatoes, peeled and chopped into 2-inch pieces
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes
- 1 yellow onion, diced
- 1 red bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon Kosher salt
- 1 cup water
- ½ cup orange juice
Why This Recipe Works
This chili is hearty, flavorful, and packed with nutrients. Sweet potatoes add a natural sweetness and creamy texture, while the slow cooker makes it easy to prepare with minimal effort. It’s perfect for cozy dinners or meal prep.
Best Cooking Tips
- Use dried beans soaked overnight for a creamier texture.
- Add spices gradually and taste as you go to find your perfect balance.
- Stir occasionally if possible to prevent sticking and blend flavors well.
- Add spices gradually and taste as you go to find your perfect balance.
- Stir occasionally if possible to prevent sticking and blend flavors well.
Directions
Tos the sweet potatoes into your slow cooker. Then add the kidney beans, diced tomatoes, chopped onion, bell pepper, and garlic. Sprinkle in the chili powder, paprika, and a pinch of salt. Pour in the water and orange juice, giving everything a gentle stir to combine. Cover the slow cooker and let it cook on High for about 3 to 4 hours, or if you have more time, set it on Low and let it go for 6 to 8 hours. You'll know it's ready when the sweet potatoes are tender and easy to pierce with a fork.
Serving Advice
Serve this chili with warm cornbread or over a bed of rice. Top with fresh avocado slices, chopped cilantro, or a dollop of vegan sour cream for extra creaminess and freshness.
Food Storage Guide
Let the chili cool completely before storing in airtight containers. It keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stove or in the microwave.
