Slow Cooker Vegetarian Sweet Potato Chilli

Recipe by Print

Everyone loves a Chilli Con Carne, but if you're a vegetarian options are somewhat more limited. This Slow Cooker Sweet Potato Chilli does not disappoint and has absolutely bags of flavour!

Serves 4
Difficulty Easy
Prep Time 15 minutes
Cooking Time about 8 hours on low


  • 1 large sweet potato, peeled and cubed
  • 2 400g tins chopped tomatoes
  • 400g tin black beans, rinsed
  • 400g tin kidney beans, rinsed
  • 1 red pepper, deseeded and chopped
  • 1 red onion. chopped
  • 4 garlic cloves, peeled and crushed
  • 1 tbsp chilli powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 2 tbsp unsweetened cocoa powder
  • 1 red chilli (optional)
  • 2 tbsp tomato puree
  • Salt and pepper, to season


  1. In the slow cooker, combine all of the ingredients and stir well. If you like a spicy chilli, drop in a whole red chilli. Season well with salt and pepper to taste.
  2. Cook on low for 8 hours, until the potatoes are tender and the chilli has thickened. If the chilli is a little thin after cooking, cook on high with the lid off for 30 minutes.
  3. Serve with tortilla chips and crème fraîche.

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