The creation of this Sweet & Spicy Sweet Potato Chili came at the absolute perfect time – I finished making the full slow cooker pot right before a terrible bout of the flu hit me :/ I had warm chili spices to enjoy between my long sleeps, which lasted for days and days on end. It is now five days into the new year and I am finally feeling like a mostly normal human again, so it is time to bring this tasty recipe to you!

My Inspiration for Making This Chili a Vegan Recipe

I wanted to craft a recipe that was quick and easy to make in the slow cooker. As I got deeper and deeper into crafting this recipe I thought, why not make this vegan?! So I did 🙂 I am by no means vegan, but that choice ALSO came at the perfect moment, because I am about to embark on 21 days of the Daniel Fast. For those who don’t know what that is, it is a biblically-inspired eating regimen that encourages you to replace your desires for sugar, processed foods, meat, dairy, alcohol, etc. with prayer. It is basically a super clean vegan diet, meant to strip away the superfluousity of food by taking it back to the basics and putting the focus on God.

I am excited to see what God has in store for me in the coming days, and also know that there are so many incredible things that can be done with the simplicity of fruits, veggies, grains, beans, nuts/seeds and liquid oils (the things we are allowed to have on the Daniel Fast). Case in point… this recipe for Sweet & Spicy Sweet Potato Chili!

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Sweet & Spicy Sweet Potato Chili (Slow Cooker Recipe)

Prep Time

15 mins

Cook Time

4 hrs

Total Time

4 hrs 15 mins

 

A vegan staple that is easy to make in the slow cooker and the perfect thing to have on hand for chilly evenings!

Course: Main Course

Servings: 4 servings

Calories: 212 kcal

Ingredients

• 1 cup black beans (no salt added)
• 1 cup pinto beans (no salt added)
• 2 cups canned diced tomatoes (with the juice – salt added)
• 2 cups cubed sweet potatoes (~1 medium sweet potato)
• 1/2 cup chopped carrots
• 1/2 cup diced onion
• 1/4 tsp nutmeg
• 1/4 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 2 Tbsp chili powder
• 1 cup veggie broth (NOT low sodium)

Instructions

1. Put all ingredients in the slow cooker.

2. Turn on high for 4 hours.

3. Stir and serve with fresh cilantro.

4. Store in the refrigerator.

Recipe Notes

PER 1-CUP SERVING:

212 cals ~ 0g fat ~ 43g carb ~ 10g protein

Are You a Sweet Potato Lover?

If you loved this slow cooker chili recipe and are feeling excited about sweet potatoes this season, check out this recipe for Mouth-Watering Sweet Potato Fries with Garlic Yogurt Dip. So darn delicious!