Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires just 20 minutes of active time: after a bit of chopping, you just dump the ingredients in the slow cooker and let it do the work. Adding a squeeze of lime juice and a sprinkle of cilantro just before serving brightens up the flavors. Top it with some shredded cheese, if you'd like, or serve it as-is to keep it vegan. Either way, this healthy chili is sure to become a go-to when you want a satisfying and healthy dinner.

Ingredients

  • 2 (14.5 ounce) cans no-salt-added diced fire-roasted tomatoes, undrained
  • 1 (15 ounce) can no-salt-added black beans, rinsed
  • 4 cups cubed unpeeled sweet potatoes (see tip)
  • 2 ½ cups unsalted vegetable broth
  • 2 cups chopped yellow onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow bell pepper
  • ¼ cup no-salt-added tomato paste
  • 1 ½ tablespoons chili powder
  • 1 ½ teaspoons ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 5 cloves garlic, minced
  • 1 cup loosely packed chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 (8 ounce) package shredded cheddar cheese

Directions

  1. Combine tomatoes, beans, sweet potatoes, broth, onion, bell peppers, tomato paste, chili powder, cumin, salt, pepper and garlic in a 6-quart slow cooker. Cover and cook on Low until the vegetables are tender, about 6 hours.
  2. Stir in cilantro and lime juice. Ladle the chili evenly into 8 bowls; sprinkle with cheese, if desired.