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Ingredients 0/9
Why This Recipe Is So Flavorful
This chili is packed with rich flavors and comforting spices that make it perfect for chilly days. It’s fully plant-based, hearty, and easy to prepare, making it a great choice for anyone looking for a wholesome, satisfying meal without meat.
Cooking Tips
- For best results, sauté the onions and garlic before adding them to the slow cooker to deepen the flavor.
- Use dried beans soaked overnight instead of canned for a creamier texture, but increase cooking time accordingly.
- Adjust the spice level by adding more chili powder or a dash of cayenne pepper if you like it hotter.
- Use dried beans soaked overnight instead of canned for a creamier texture, but increase cooking time accordingly.
- Adjust the spice level by adding more chili powder or a dash of cayenne pepper if you like it hotter.
Directions
Tos the sweet potatoes into your slow cooker. Then add the kidney beans, diced tomatoes, chopped onion, bell pepper, garlic, chili powder, paprika, and a pinch of salt. Pour in the water and orange juice, giving everything a little stir to combine. Cover the slow cooker and let it cook on High for about 3 to 4 hours, or if you have more time, set it to Low and let it go for 6 to 8 hours. You'll know it's ready when the sweet potatoes are nice and tender when poked with a fork. Give it a good stir before serving, and enjoy!
Serving Ideas For Family Meals
Serve the chili topped with fresh avocado slices, chopped cilantro, and a squeeze of lime for brightness. It also pairs well with cornbread, tortilla chips, or a side of steamed rice to make the meal even more filling.
How To Preserve This Dish
Let the chili cool completely before transferring it to airtight containers. It keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally.
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