Slow Cooker Vegetarian Chili

January 06,2012
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.


I created this slow cooker chili this fall and shortly after developing it, our local large grocery store had a Chili Cook-off.  SPH encouraged me to enter the contest and a few weeks later I had a call on my voice mail telling me I was a finalist!  Long story short, this chili came in 2nd place of around 100 entries in the vegetarian category.

Even if you aren’t a vegetarian, if you love chili, this will be a recipe for your family to try.  The subtle sweetness of sweet potato and bell pepper combine with the beans and tomatoes to create a tasty chili sans meat!

Slow Cooker Vegetarian Chili*

1 medium onion, diced
1 sweet potato, diced (or try carrot, squash or even corn)
1 bell pepper, seeded and diced
1 - 28 oz can crushed tomatoes
2 - 15 oz cans black beans, drained and rinsed
2 - 15 oz cans Great Northern Beans, drained and rinsed
2 - 15 oz cans Pinto Beans, drained and rinsed
1 - 12 oz beer (or just use 1 1/2 cups water)
3-4 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cayenne
salt to taste (about 1 teaspoon +)

Place all ingredients in your slow cooker, stir well.

Cook on LOW for 5-6 hours, HIGH for 10-12 hours.

Top with desired toppings, such as cheese, sour cream, diced onion.  

*The recipe as described is vegan too--just don’t add cheese or sour cream to keep it vegan.




Serves 12, but freezes well and can also be halved.

Life is sweet,
SPC