Ingredients
- 4 cups sweet potato, peeled and chopped into 1-inch cubes (about 2 large potatoes)
- 1 cup chopped onion (about 1 medium)
- 1/2 tablespoon minced garlic
- 2 (14 oz) cans black beans, drained and rinsed
- 1 (14 oz) can pumpkin purée
- 1 (14 oz) can petite diced tomatoes (not drained)
- 3 cups vegetable stock
- Seasonings:
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon
- Optional Toppings:
- Sliced avocado
- Tortilla chips
- Chopped cilantro
- Vegan cheese or sour cream
- Vegan cornbread
Instructions
- In a slow cooker, combine the sweet potatoes, onion, garlic, black beans, pumpkin purée, diced tomatoes (with liquid), and vegetable stock.
- Add chili powder, cumin, salt, paprika, cayenne pepper, and cinnamon. Stir well to evenly distribute seasonings. Taste and adjust salt as needed.
- Cover and cook on high for 4 hours or low for 6–8 hours, until sweet potatoes are fork-tender and flavors have developed.
- Stir well before serving. Ladle into bowls and top with your favorite toppings such as avocado, tortilla chips, cilantro, vegan cheese, or sour cream.
Notes
- This chili thickens as it cools—add extra vegetable broth when reheating if desired.
- Leftovers store well in the fridge for up to 5 days or freeze for up to 3 months.
- Customize heat level by adjusting cayenne pepper to taste.
- Serve with vegan cornbread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 7g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
