Hearty Slow Cooker Lentil Sweet Potato Chili Recipe for Cozy Nights

Hearty slow cooker lentil sweet potato chili crafts ordinary ingredients into a remarkable meal bursting with robust flavors and nutritional power.

Warm, comforting dishes like this chili represent more than just sustenance—they’re culinary experiences that nourish both body and soul.

Protein-packed lentils combine harmoniously with creamy sweet potatoes, creating a textural masterpiece that defies traditional chili expectations.

Complex spices weave through each ingredient, building layers of depth that dance across your palate with surprising complexity.

Vegetarian-friendly and immensely satisfying, this recipe breaks through typical comfort food boundaries with its innovative approach to plant-based cooking.

Nutrient-dense and incredibly filling, the chili promises to become a staple in your recipe collection for its simplicity and extraordinary taste.

Tips to Enhance Chili Flavor and Texture

• Boost Flavor Depth: Toast spices like cumin and chili powder in a dry skillet before adding to the slow cooker to enhance their aromatic qualities and intensify the chili's overall taste.
• Liquid Balance Technique: Reduce vegetable broth slightly to prevent a watery consistency, ensuring a thick and hearty chili texture that clings perfectly to each ingredient.
• Customize Heat Levels: Gradually add chili powder in small increments, tasting as you go to control the spiciness without overwhelming the dish's delicate sweet potato and lentil balance.
• Protein Power-Up: For extra protein and texture, consider adding a can of drained black beans or kidney beans to increase the nutritional value and make the chili more filling.
• Fresh Finish Trick: Sprinkle fresh herbs like cilantro or parsley just before serving to add a bright, fresh layer of flavor that cuts through the chili's rich and warm profile.

Storing Chili for Maximum Freshness

• Refrigerate: Transfer cooled chili to an airtight container and store in the refrigerator for up to 4-5 days. Cool completely before sealing to prevent bacterial growth.
• Freeze: Pour chili into freezer-safe containers or freezer bags, leaving some space for expansion. Freeze for up to 3 months. Label with the date and contents.
• Reheat: Thaw overnight in the refrigerator. Warm gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of vegetable broth if the chili seems too thick. Microwave option: Heat in 30-second intervals, stirring between each, until thoroughly warm.

Great Sides for Lentil Sweet Potato Chili

• Craft a Hearty Red Wine Companion: Pair this robust lentil sweet potato chili with a medium-bodied red wine like Zinfandel or Syrah. These wines complement the earthy lentils and spicy chili flavors, creating a warming and satisfying meal experience.
• Elevate with Fresh Citrus Sparkle: Add a bright lime wedge or fresh orange slice on the side to cut through the chili's richness. The citrus zest will enhance the dish's depth and provide a refreshing contrast to the hearty stew.
• Cool Down with Creamy Yogurt Topping: Dollop some Greek yogurt or sour cream on top to balance the chili's heat and add a cool, tangy dimension. The creamy texture works perfectly with the chunky lentil and sweet potato base, creating a harmonious blend of flavors.
• Crisp Herb-Infused Bread Pairing: Serve alongside a rustic sourdough or cornbread with fresh herbs like rosemary or thyme. The bread will help soak up the delicious chili sauce and provide a delightful textural contrast to the soft lentils and vegetables.

Fun Variations for This Plant-Based Chili

• Spicy Southwest Spin: Swap chili powder with chipotle powder and add diced green chilies for a smoky, intense flavor profile. Incorporate black beans and corn for extra southwestern flair.
• Mediterranean Fusion Approach: Replace sweet potatoes with diced eggplant and add cumin, oregano, and a touch of cinnamon. Top with crumbled feta cheese and chopped mint for a Mediterranean-inspired variation.
• Protein Power Boost: Mix in cooked ground turkey or lean beef for added protein. Include diced bell peppers and extra vegetables to enhance nutritional value and create a heartier meal.
• Coconut Curry Remix: Introduce coconut milk, garam masala, and turmeric for an Indian-inspired version. Garnish with toasted coconut flakes and fresh cilantro to elevate the aromatic experience.

Slow Cooker Lentil Sweet Potato Chili Everyone Loves

• Effortless Comfort Cooking: This slow cooker lentil sweet potato chili offers a hands-off cooking experience that transforms simple ingredients into a hearty, warming meal with minimal kitchen effort.
• Nutritional Powerhouse Blend: Packed with protein-rich lentils and nutrient-dense sweet potatoes, this chili delivers a wholesome, balanced meal that keeps you satisfied and energized throughout the day.
• Customizable Flavor Adventure: With the flexibility to adjust spice levels by adding chili powder gradually and choosing between slow cooker or pressure cooker methods, this recipe adapts to your personal taste preferences and cooking style.

What Goes in Lentil Sweet Potato Chili

• Lentils: Hearty base protein with rich earthy flavor, quick-cooking and nutrient-dense legume.
• Sweet Potato: Creamy, sweet vegetable that adds thickness and natural sweetness to the chili.

• Vegetable Broth: Provides moisture and depth of flavor, base for cooking all ingredients.

• Onion, Garlic: Classic flavor builders that create foundational taste for the chili.
• Chili Powder: Warm spice blend that gives traditional chili flavor and mild heat.
• Salt, Black Pepper: Essential seasonings to enhance overall taste profile.

• Fresh Parsley, Cilantro: Bright, fresh herbs for garnishing and adding color.
• Avocado: Creamy topping that provides cool contrast to warm chili.

How to Make This Chili in a Slow Cooker

Step 1: Prepare Vegetables

Peel and dice sweet potatoes into bite-sized cubes. Finely chop onions and mince garlic. Slice bell peppers into small pieces.

Step 2: Layer Ingredients in Slow Cooker

Place all ingredients into the slow cooker. Drizzle olive oil over the top. Sprinkle spices evenly across the ingredients.

Step 3: Add Liquid

Pour vegetable broth over the ingredients. Stir gently to ensure even distribution of spices and liquids.

Step 4: Set Slow Cooker

Cover the slow cooker. Cook on low heat for 7-8 hours or on high heat for 4-5 hours. The chili is ready when lentils are tender and sweet potatoes are soft.

Step 5: Final Seasoning

Taste the chili and adjust seasonings. Add extra chili powder for more heat. Sprinkle salt and pepper as needed.

Step 6: Serve and Garnish

• Diced avocado
• Chopped cilantro
• Fresh parsley
• Sour cream (optional)
• Shredded cheese (optional)

Pressure Cooker Alternative Method:

Step 7: Pressure Cook

Add all ingredients to the pressure cooker. Lock the lid and seal the pressure valve. Cook on high pressure for 10-12 minutes.

Step 8: Release Pressure

Allow natural pressure release for 15 minutes. Carefully quick release any remaining pressure.

Slow Cooker Lentil Sweet Potato Chili Recipe

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4.7 from 19 reviews

• Total Time: 8 hours 10 minutes
• Yield: 6 1x

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Description

Mexican-inspired slow cooker lentil sweet potato chili delivers hearty comfort with rich, warming spices. Nourishing legumes and creamy sweet potatoes blend seamlessly into a soul-satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics:

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

Protein and Legumes:

• 1 ½ cups dried green lentils
• 1 x 398 milliliters/14 ounces can of red kidney beans, drained and rinsed

Liquid and Seasoning:

• 2 x 796 milliliters/28 ounces cans of diced tomatoes
• 3 ½ cups vegetable broth
• 2 tablespoons chili powder
• 2 teaspoons cumin
• Salt and pepper to taste

Optional Garnish:

• Diced avocado
• Fresh parsley or cilantro

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Instructions

1. Gather all your ingredients and prepare your slow cooker or pressure cooker for this hearty, plant-based chili.
2. Pour vegetable broth into the cooking vessel, creating a flavorful liquid base for the chili.
3. Add diced sweet potatoes, carefully measuring to ensure even cooking and balanced texture.
4. Incorporate rinsed lentils, which will provide a rich, protein-packed foundation for the dish.
5. Tumble in diced tomatoes, their acidity complementing the earthiness of the lentils and sweet potatoes.
6. Sprinkle chopped onions and minced garlic, allowing their aromatic qualities to infuse the entire mixture.
7. Generously dust the ingredients with chili powder, cumin, and other spices to build depth of flavor.
8. For slow cooker method, cover and let simmer on low heat for 7-8 hours, allowing ingredients to meld together.
9. If using a pressure cooker, seal the lid and cook on high pressure for 10-12 minutes.
10. After cooking, allow natural pressure release for 10-15 minutes to ensure thorough cooking.
11. Taste and adjust seasoning, adding salt, pepper, and extra chili powder as needed for personal preference.
12. Ladle the steaming chili into bowls, creating a vibrant, rustic presentation.
13. Garnish with fresh diced avocado and a sprinkle of chopped parsley or cilantro for a bright, fresh finish.

Notes

• This hearty, plant-based chili packs incredible nutrition with lentils and sweet potatoes as protein-rich powerhouses.
• Slow cooking allows flavors to develop deeply, creating a comforting meal perfect for cold days or meal prepping.
• Easily adaptable for spice lovers by gradually adding chili powder and adjusting heat levels to personal preference.
• Vegetable broth quantity can be reduced to 3 cups for a thicker, more concentrated chili consistency.
• Natural pressure release helps tenderize lentils and integrate spices without losing moisture or breaking down ingredients.
• Versatile toppings like fresh avocado and herbs transform this basic chili into a restaurant-quality dish with minimal effort.

• Prep Time: 10 minutes
• Cook Time: 8 hours
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 240
• Sugar: 5g
• Sodium: 500mg
• Fat: 1.5g
• Saturated Fat: 0.2g
• Unsaturated Fat: 1.3g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 13g
• Protein: 11g
• Cholesterol: 0mg