Crock Pot Sweet Potato Chili

We always have foodies and clients asking us what we are cooking for a meatless meal. Well we try to do always do a meatless Monday which is not necessarily vegan or gluten free but needs to have lots of veggies and no meat/fish or poultry.

Apart from the detoxifying effect for one’s health there are many other reasons why it works for us. It gives us the opportunity to clear the fridge from leftover vegetables, it is always an easy meal to put together, a one pot wonder where we marry many flavours and the biggest challenge for us to have an early supper is possible! We do take it a step further and also skip wine on Monday’s. This makes Monday a diet of fairly low acid forming foods and nothing gets thrown away.

Herewith our recipe for last night’s one pot wonder which we do in our slow cooker and saves a lot of time for you. Enjoy!

Great taste regards,


Total Time: 3h 20m


700 grams sweet potato, cubed small (4 medium)
2 cups diced onion
3/4 cup cubed zucchini/baby marrows or carrot or both
2 cans beans or chick peas , drained and rinsed
2 cans diced tomatoes optional 1 tbsp olive oil 1 cup water
2 tsp orange zest
1 tsp salt
1 1/2 tbsp chili powder
1 tsp ground cumin


Grease your slow cooker, and place the sweet potatoes in the bottom. Stir in all other ingredients, then cover and turn the slow cooker on high. Cook 20 minutes, then stir and turn the slow cooker to low. Cook 3 hours or until sweet potatoes are soft and chili is flavourful. If your machine has a warm setting, use this setting until ready to serve.

Note: I also use broccoli/sometimes baby spinach and or any other left over vegetables which I add in the last 20 minutes

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