Slow Cooker Veggie Sweet Potato Chili

I just spent a good chunk of my morning playing outside with my daughter.  The weather is absolutely beautiful today, and tomorrow it all goes to pot.  It will be cold and windy.  No more swings and parks and playing in the leaves.  I’m sad.

A nice bowl of warm chili makes the prospect of actually seasonal weather seem less gloomy to me.  I like traditional, meaty chili well enough, but I love the extra boost of flavor and texture that sweet potatoes bring to this chili.  And there are so many veggies, you won’t miss the meat.  I promise.

Enjoy!

Slow Cooker Veggie Sweet Potato Chili (Serves 6-8)

1 large red onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 cup chopped carrot
2 medium sweet potatoes, peeled and cut into about ½ inch cubes
½-1 teaspoon garlic powder
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon cayenne pepper, more if desired for heat
1 tablespoon unsweetened cocoa powder
¼ teaspoon ground cinnamon
2 (14.5 ounce) cans no salt added diced tomatoes, including liquid
1 (15.5 ounce) can low sodium kidney beans, rinsed and drained
1 (15.5 ounce) can low sodium black beans, rinsed and drained
1 (15.5 ounce) can low sodium garbanzo beans, rinsed and drained
up to 4 cups low sodium vegetarian broth
salt and pepper to taste
sour cream, optional
diced green onions, optional
grated cheese, optional

1. Combine all ingredients in the slow cooker, adding enough broth last to just cover the rest of the ingredients.

2. Cook on low for 7-8 hours or on high for 4-5 hours, until sweet potatoes are tender and chili has thickened slightly. About an hour before it is done, taste test and adjust salt and pepper if needed. Serve with sour cream, diced green onions, or shredded cheese, if desired

Nutritional Information (Amount per serving):

Calories: 207
Protein: 12 g
Fat: 2.5 g
Saturated Fat: less than 1 g
Cholesterol: 0 mg
Carbohydrates: 37 g
Fiber: 11 g
Sodium: 231 mg

Recipe notes: I didn’t find it needed any salt. But I did serve it with cheese on top, which adds some salt.  If you aren’t worried about it being vegetarian, chicken or beef broth would also work

Source: adapted from Real Simple and Cookie and Kate