Slow Cooker Vegan Chili Stuffed Sweet Potatoes
Stuffed sweet potatoes are a quick and easy dinner. For this recipe, slow cooker vegan chili is stuffed into baked sweet potatoes for a healthy dinner!
Servings 6
Calories 413kcal
Ingredients
- 28 oz canned diced tomatoes 796 ml
- 19 oz cooked brown lentils, rinsed and drained 540 ml
- 19 oz canned white beans, rinsed and drained 540ml
- 2 stalks celery finely chopped
- 2 medium carrots finely chopped
- 1 medium onion finely chopped
- 1 tbsp chili powder
- a pinch or two of salt and pepper
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 2 tsp smoked paprika
- 1 cup vegetable broth
- 3 large sweet potatoes
- 2-3 tsp olive oil
- a pinch of salt
Instructions
- Add the diced tomatoes, lentils, white beans, chopped celery, chopped carrots, chili powder, salt, pepper, basil, oregano and paprika to your slow cooker.
- Add the vegetable broth and stir all the ingredients together. Turn on the slow cooker and cook the chili on high heat for 2-3 hours or on low for 4-5 hours, stirring every hour or so.
- About 1 hour before the chili is done, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Slice the sweet potatoes in half lengthwise and arrange them insides-up on a baking sheet.
- Drizzle the olive oil over the sweet potato halves and sprinkle the tops with a pinch or two of salt and pepper. Bake the sweet potatoes for about 40-50 minutes, or until they can be pierced easily with a fork.
- When the sweet potatoes are cooked through, slice them down the centre about half way to make room for the chili. Top each one with as much of the White Bean and Lentil Chili as each sweet potato half will hold.
- Add a dollop of Greek yogurt or sour cream on top of each one, along with some shredded cheese of your choice and some chopped green onions for colour and freshness.
- Serve while hot, and enjoy!
Notes
Storage Instructions
Store any leftover chili in the fridge for 2 daysFreezer Instructions
This recipe freezes well and can be stored in an airtight container in the freezer for up to one month, preferably freeze the chili separately. No-Fail Tips Serve with Greek yogurt (or sour cream), shredded cheese, and chopped green onions for garnishNutrition
Serving: 1serving | Calories: 413kcal | Carbohydrates: 82g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Sodium: 494mg | Potassium: 1728mg | Fiber: 20g | Sugar: 15g | Vitamin A: 28537IU | Vitamin C: 21mg | Calcium: 200mg | Iron: 9mg