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