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–+ servings
Lentil Sweet Potato Chili

Hearty Lentil Sweet Potato Chili for Cozy Nights

This Hearty Lentil Sweet Potato Chili is perfect for cozy nights, combining lentils and sweet potatoes for a nutritious and flavorful meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 medium Yellow Onion Diced
  • 2 cloves Garlic Minced
  • 2 medium Sweet Potatoes Peeled and cubed
  • 1 can Diced Tomatoes Canned, can be fire-roasted
  • 1 can Red Kidney Beans Drained and rinsed
  • 1 cup Frozen Corn Can substitute fresh corn
  • 4 cups Vegetable Broth Low-sodium preferred
  • 1 cup Dried Green Lentils Can use brown lentils
  • 1 tablespoon Chili Powder Adjust to taste
  • 1 teaspoon Cumin Can be omitted
  • to taste Salt
  • to taste Pepper
For Garnish
  • 1 medium Diced Avocado Optional
  • to taste Fresh Parsley or Cilantro Optional

Equipment

  • Slow Cooker
  • Knife
  • cutting board
  • Measuring cups
  • Measuring spoons

Method
 

Step‑by‑Step Instructions
  1. Dice the yellow onion and mince the garlic. Peel and cube the sweet potatoes. Drain and rinse the kidney beans. Gather all ingredients.
  2. In your slow cooker, add the onion, garlic, sweet potatoes, kidney beans, corn, and diced tomatoes. Add lentils, chili powder, cumin, salt, and pepper.
  3. Pour in vegetable broth and stir gently. Cover and cook on low for 8 hours or high for 4.5 hours.
  4. Taste and adjust seasoning before serving. Add more salt, pepper, or chili powder as needed.
  5. Serve the chili warm, garnished with avocado and fresh parsley or cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 60mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 1 week in the fridge or freeze for up to 3 months.

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