Slow Cooker Vegan Sweet Potato Chili

A simple vegan main dish, this chili combines tomatoes and kidney beans prepared in the slow cooker for minimal effort and maximum taste.

• Preparation Time: 10 mins
• Cooking Time: 3 mins
• Total Time: 13 mins
• Calories: 276 Calories

Ingredients

• 1 cup water
• ½ cup orange juice
• ½ teaspoon kosher salt
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon chili powder
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 yellow onion, diced
• 1 red bell pepper, seeded and chopped
• 1 teaspoon smoked paprika
• 2 sweet potatoes, peeled and chopped into 2-inch pieces

Recipe Instructions

Step 1

Place sweet potatoes in a 6-quart slow cooker. Add kidney beans, diced tomatoes, onion, bell pepper, garlic, chili powder, paprika, and salt. Pour in water and orange juice. Cover.

Step 2

Cook on High until sweet potatoes are fork tender, 3 to 4 hours, or on Low for 6 to 8 hours.