Lentil Sweet Potato Chili Recipe
A hearty and nutritious Lentil Sweet Potato Chili made with wholesome ingredients like green lentils, sweet potatoes, kidney beans, and tomatoes. Perfect for a comforting meal, this chili can be prepared in a slow cooker or pressure cooker, offering a rich blend of spices and a satisfying, warming flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker low) or 4.5 hours (slow cooker high) or 40 minutes total (pressure cooker including pressurizing and releasing time)
- Total Time: 8 hours 15 minutes (slow cooker) or 55 minutes (pressure cooker)
- Yield: 6 servings 1x
- Category: Main Course, Soup, Chili
- Method: Slow Cooker or Pressure Cooker
- Cuisine: American, Vegetarian
- Diet: Vegetarian
Ingredients
Scale
Base Ingredients
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 sweet potatoes, chopped
- 2 x 796ml/28oz cans of diced tomatoes
- 1 x 398ml/14oz can of red kidney beans, drained and rinsed
- 1 ½ cups frozen corn
- 3 ½ cups vegetable broth (slow cooker) or 3 cups (pressure cooker)
- 1 ½ cups dried green lentils
Spices & Seasonings
- 2 tablespoons chili powder
- 2 teaspoons cumin
- Salt and pepper to taste
Optional Garnishes
- Diced avocado
- Fresh parsley or cilantro
Instructions
- Prepare Ingredients: Chop the yellow onion and sweet potatoes, mince the garlic, and rinse the red kidney beans thoroughly. Measure out the lentils, corn, diced tomatoes, vegetable broth, and spices.
- Slow Cooker Method: Add all ingredients including 3 ½ cups vegetable broth into the slow cooker and mix well. Cover and cook on low for 8 hours or on high for 4.5 hours.
- Season Slowly: After cooking, season with salt and pepper to taste. Add additional chili powder 1 teaspoon at a time if more spice is desired.
- Pressure Cooker Method: Use 3 cups of vegetable broth instead of 3 ½ cups. Add all ingredients to the pressure cooker and mix well.
- Seal and Cook: Lock the lid and close the pressure release valve. Set to pressure cook on high for 10 minutes. It will take about 30 minutes to come to pressure.
- Natural Release and Quick Release: When cooking ends, press cancel and allow the pot to natural release pressure for 15 minutes. Carefully open the release valve to quick release remaining pressure.
- Open and Season: Once all pressure has been released, unlock and remove the lid carefully. Season with salt, pepper, and additional chili powder if desired, adding 1 teaspoon at a time and tasting as you go.
- Serve and Garnish: Ladle the chili into bowls and garnish with diced avocado and fresh parsley or cilantro as desired.
Notes
- For a thicker chili, reduce the amount of vegetable broth slightly or cook uncovered for the last 30 minutes in the slow cooker.
- Adjust chili powder gradually to control the heat level.
- This recipe is naturally vegan and vegetarian.
- Lentils do not require pre-soaking.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adding a squeeze of lime juice at the end enhances flavor.
- You can swap frozen corn with fresh or canned corn if preferred.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: lentil chili, sweet potato chili, vegetarian chili, slow cooker chili, pressure cooker chili, healthy chili, plant-based chili
Find it online: https://cookedbycleo.com/lentil-sweet-potato-chili-recipe/
