How to make sweet potato chili

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Winter always gets us in the mood for hearty recipes that have the ability to warm the soul as well as the stomach. This recipe for slow cooker sweet potato chili does just that! This brilliant veggie chili is so rich and packed with flavor, you won't even notice that there's no meat in there! And while we generally love a nice protein in our dishes, there's no denying that going vegetarian for a couple of meals per week can save you some serious pennies!
The surprisingly delightful combination of cumin, cinnamon, cayenne and garlic powder really brings this chili to life, while fresh vegetables and wholesome sweet potato ensure that this meal stays wholesome enough to be served for dinner with a side of buttered, crusty bread.
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Sweet potato chili
5
10 minutes
5 hours
5 hours, 10 minutes
2 sweet potatoes, peeled and finely diced
2 14oz (396g) cans diced tomatoes
8oz (226g) jar tomato sauce
1/2 cup (118ml) chicken stock
1 red onion, chopped,
2 ribs celery, chopper
1 cup frozen corn
1 10oz can black beans, drained
1 red bell pepper, chopped
1 tablespoon chili powder
2 teaspoons cumin
1/4 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1. Lightly grease the inside of your slow cooker and pour in all of the ingredients. Use a wooden spoon to combine all of the ingredients well. Cover and cook on high for 5 hours.
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Pro tip: Turn this veggie chili into a meat-tastic Autumn feast by quickly browning some ground beef on the stove top and adding it into the slow cooker 2 hours prior to serving.
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