Vegan Crockpot Stew with Sweet Potatoes & Beans
A hearty, veggie-packed vegan slow cooker stew with sweet potatoes, beans, and colorful vegetables in a rich tomato base. Perfect for busy weeknights, meal prep, and feeding a hungry crowd—hands-off, comforting, and naturally gluten free and dairy free.
Ingredients
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 2 medium carrots sliced into coins or half-moons
- 1 large red bell pepper seeded and chopped
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 medium zucchini quartered lengthwise and sliced
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) kidney beans drained and rinsed (or use pinto beans)
- 1 cup frozen corn kernels
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes with juices
- 2 1/2 cups low-sodium vegetable broth more as needed for a thinner stew
- 2 tablespoons tomato paste double-concentrated if available
- 2 tablespoons olive oil or avocado oil
- 2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika or regular paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder mild; add more to taste for heat
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1-2 teaspoons maple syrup optional, to balance tomato acidity
- 1 lime juiced (about 2 tablespoons), added at the end
- 2 cups baby spinach or chopped kale packed, optional
- 1/4 cup fresh cilantro chopped, for serving (optional)
- cooked rice or quinoa for serving, optional
- sliced avocado for serving, optional
- dairy-free sour cream or vegan cheese shreds for serving, optional
- crushed tortilla chips or toasted pumpkin seeds for serving, optional, for crunch
Instructions
- Peel and cube the sweet potatoes into 1-inch pieces. Slice the carrots into coins or half-moons. Seed and chop the red bell pepper. Dice the onion and mince the garlic. Quarter the zucchini lengthwise and slice. Rinse and drain the black beans and kidney beans if you haven’t already.
- In a 5–7 quart slow cooker, add the sweet potatoes, carrots, bell pepper, onion, garlic, zucchini, black beans, kidney beans, and frozen corn. Toss lightly so the vegetables and beans are somewhat mixed.
- In a medium bowl or large measuring cup, whisk together the crushed tomatoes, diced tomatoes with their juices, vegetable broth, tomato paste, olive oil, ground cumin, smoked paprika, dried oregano, chili powder, salt, black pepper, and maple syrup if using, until well combined.
- Pour the tomato and broth mixture over the vegetables and beans in the slow cooker. Gently stir from the bottom so some of the liquid reaches the lower layers. The mixture may look thick; it will loosen as the vegetables release moisture during cooking.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the sweet potatoes and carrots are very tender when pierced with a fork. Check on the earlier side the first time you make it, as slow cooker temperatures can vary.
- About 15 minutes before serving, stir in the baby spinach or chopped kale if using. Cover and let the greens wilt. Just before serving, stir in the lime juice and taste; adjust salt, pepper, and chili powder as needed.
- Ladle the stew into bowls. Serve as is or over cooked rice or quinoa. Top with chopped cilantro, sliced avocado, dairy-free sour cream or vegan cheese shreds, and crushed tortilla chips or toasted pumpkin seeds if desired.
Notes
For a thicker, chili-like texture, mash some of the sweet potato cubes and beans against the side of the slow cooker at the end of cooking and stir them back in. Use low-sodium vegetable broth so you can better control the salt level. This stew is flexible—swap sweet potatoes for Yukon gold potatoes, use any beans you like (chickpeas work well), and add extra vegetables such as broccoli, peas, or green beans in the last hour of cooking. Leftovers keep in the refrigerator for 4–5 days and can be frozen for up to 3 months.
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