Vegetarian Chipotle Chili (Slow Cooker)
Cold weather calls for warm and spicy vegetarian chipotle chili! Sweet potatoes and kidney beans make this vegan slow cooker meal oh-so-satisfying.
Ingredients
- 3 medium carrots, (diced)
- 2 medium sweet potatoes, (diced)
- 1 small onion, (diced)
- 4 cloves garlic, (minced)
- 4 cups kidney beans, (cooked from dried beans — or use rinsed canned beans)
- 5 ounces frozen corn
- 28 ounces diced tomatoes, (undrained)
- 1 teaspoon Kosher salt
- ½ teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- ¼ teaspoon ground black pepper
- 2 avocados, (diced just before serving)
Instructions
- Combine the carrots, sweet potatoes, onion, garlic, kidney beans, frozen corn, diced tomatoes, cumin, chili powder, and salt and pepper in the slow cooker.3 medium carrots, 2 medium sweet potatoes, 1 small onion, 4 cloves garlic, 4 cups kidney beans, 5 ounces frozen corn, 28 ounces diced tomatoes, 1 teaspoon Kosher salt, ½ teaspoon ground cumin, 1 teaspoon chipotle chili powder, ¼ teaspoon ground black pepper
- Cook on HIGH for 3 hours, then on LOW for 3 hours. Alternatively, you can cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.
- Top with diced avocado just before serving.2 avocados
Notes
This recipe is for 8 servings of chili.
If you're watching your sodium intake, you can reduce or eliminate the salt.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Info Per Serving
Nutrition Facts
Vegetarian Chipotle Chili (Slow Cooker)
Amount per Serving
Calories
234
% Daily Value*
Fat
6
g
9
%
Saturated Fat
0.9
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3.6
g
Cholesterol
0
mg
0
%
Sodium
272.8
mg
11
%
Potassium
955.7
mg
27
%
Carbohydrates
37.2
g
12
%
Fiber
10.9
g
44
%
Sugar
6.9
g
8
%
Protein
10.2
g
20
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
26.3
g
* Percent Daily Values are based on a 2000 calorie diet.