Description
Nothing says comfort like this Slow Cooker Lentil Sweet Potato Chili. It’s hearty, cozy, naturally vegan, and perfect for busy days when you want a nourishing meal with minimal effort.
Ingredients
1 yellow onion, chopped
3 cloves garlic, minced
2 sweet potatoes, peeled and chopped
2 cans (796 ml / 28 oz each) diced tomatoes
1 can (398 ml / 14 oz) red kidney beans, drained and rinsed
1 ½ cups frozen corn
3 ½ cups vegetable broth
1 ½ cups dried green lentils
2 tablespoons chili powder
2 teaspoons ground cumin
Salt and black pepper, to taste
Diced avocado, for garnish (optional)
Fresh parsley or cilantro, for garnish (optional)
Instructions
Add all ingredients to the slow cooker and stir well to combine.
Cover and cook on low for 8 hours or high for 4½ hours, until lentils and sweet potatoes are tender.
Season with salt and pepper to taste.
Taste and add more chili powder if desired, 1 teaspoon at a time.
Serve warm with optional garnishes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
This chili freezes well; thaw overnight in the fridge and reheat before serving.
Pick through lentils before cooking to remove any debris.
Low-sodium broth and no-salt-added tomatoes help control sodium levels.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 407
- Sugar: 15 g
- Sodium: 511 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 9 g
- Protein: 22 g
- Cholesterol: 0 mg