Cold weather calls for warm and spicy vegetarian chipotle chili! Sweet potatoes and kidney beans make this vegan slow cooker meal oh-so-satisfying.
I love a good meat-free chili or stew, especially on a chilly day. For me, the key is getting just the right flavors and textures to give it that hearty comfort I’m craving.
This vegetarian chipotle chili definitely delivers! The combination of sweet potatoes and kidney beans is super satisfying, and letting them slow cook gives them the perfect texture. Plus, it will keep you full and happy for hours!
Best of all, this recipe is a true set-it-and-forget-it dish. The slow cooker takes care of all the hard work for you! So you can gather everything together in the morning or at lunchtime, then have a rich and hearty vegetarian meal ready to serve for dinner.
Whether you prefer a plant-based way of eating or simply want some hearty meat-free options, this chili is sure to satisfy. The textures and flavors will warm you up on even the chilliest day!
How to make vegetarian chipotle chili
Ready to see how this slow cooker recipe comes together in just three easy steps? Let’s get cooking!
Step 1: Combine the carrots, sweet potatoes, onion, garlic, kidney beans, frozen corn, diced tomatoes, cumin, chili powder, and salt and pepper in the slow cooker.
Step 2: 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.
Step 3: Top with diced avocado just before serving.
If you’re looking for a no-fuss plant-based meal that’s delightfully filling, you’re going to love this recipe. You’ll be hooked after one bite!
Variations for this recipe
Watching your salt intake? You can reduce or eliminate the added salt.
Worried about the fat? Almost all of it comes from the avocado, which is considered a healthy fat. Of course, you can always omit if that’s a better way to meet your health goals!
For more yummy toppings, feel free to throw on your favorite brand of vegan cheese or sour cream. If you don’t mind dairy, you can certainly use standard cheese or sour cream for your meat-free chili!
Chili always makes amazing leftovers. The flavors will deepen in the fridge overnight, and you may even prefer the taste the next day!
Make sure to let the chili fully cool before transferring it to an airtight container. Store in the refrigerator for up to five days.
Other meat-free hearty recipes
I love finding plant-based recipes that are healthy, delicious, and filling. No bland or boring vegetarian meals for me! If you feel the same way, here are some of my favorite meat-free dishes I know you’ll love:
- Curried Black-Eyed Peas
- Creamy Cauliflower Soup with Brussels Sprouts
- Vegetable Ragout Over Spaghetti Squash
When you’ve tried this chili, please don’t forget to let me know how you liked it, and rate the recipe in the comments below!
Vegetarian Chipotle Chili (Slow Cooker)
- 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)
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
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.
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