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Lentil Sweet Potato Chili Recipe

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3.8 from 77 reviews

This Lentil Sweet Potato Chili is a hearty, flavorful, and comforting vegetarian and vegan dish perfect for warming up on chilly days. Utilizing simple ingredients like lentils, sweet potatoes, and beans, this recipe is slow-cooked to develop deep flavors and rich textures. It's an easy, nutritious meal that can be prepared in a slow cooker or pressure cooker, making it an ideal meal for busy days or meal prep.

  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 sweet potatoes, chopped
  • 1 ½ cups frozen corn

Pantry

  • 2 x 796ml (28oz) cans of diced tomatoes
  • 1 x 398ml (14oz) can of red kidney beans, drained and rinsed
  • 3 ½ cups vegetable broth (or 3 cups if using pressure cooker)
  • 1 ½ cups dried green lentils
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • Salt and pepper to taste

Optional Garnishes

  • Diced avocado
  • Fresh parsley or cilantro

Instructions

  1. Prepare Ingredients: Chop the yellow onion and sweet potatoes, mince the garlic, and rinse and drain the kidney beans.
  2. Slow Cooker Method: Add all ingredients including onion, garlic, sweet potatoes, diced tomatoes, kidney beans, corn, vegetable broth, green lentils, chili powder, and cumin into the slow cooker. Stir well to combine all components.
  3. Cook in Slow Cooker: Cover the slow cooker and cook on low for 8 hours or on high for 4.5 hours until lentils and vegetables are tender and flavors meld.
  4. Season to Taste: After cooking, season the chili with salt and pepper. You can add additional chili powder in increments of one teaspoon to adjust the spiciness to your preference.
  5. Instant Pot / Pressure Cooker Method: For faster preparation, use 3 cups of vegetable broth instead of 3 ½ cups. Add all ingredients to the pressure cooker and mix thoroughly. Secure the lid and close the pressure release valve.
  6. Pressure Cook: Set the pressure cooker to cook on high pressure for 10 minutes. It will take about 30 minutes to reach pressure before the cooking starts.
  7. Release Pressure: When cooking completes, allow the pressure to naturally release for 15 minutes, then carefully quick release any remaining pressure before opening the lid.
  8. Final Seasoning: Taste the chili and adjust salt, pepper, and chili powder as desired, adding 1 teaspoon at a time if more heat is preferred.
  9. Serve: Garnish with diced avocado and fresh parsley or cilantro if desired, and enjoy your warm, nourishing chili.

Notes

  • This recipe yields a large batch, approximately 12 cups, making it perfect for freezing leftovers or meal prepping.
  • Always pick through dried lentils before cooking to remove any debris or stones.
  • Using low sodium vegetable broth and no-salt-added diced tomatoes helps control the sodium content and lets you season the chili to your liking.
  • Nutrition information provided is for 1 of 6 servings, approximately 2 cups per serving, excluding optional garnishes.
  • Adjust chili powder gradually to suit your taste preference for spice level.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipesvibe.com/lentil-sweet-potato-chili-recipe/