Lentil Sweet Potato Chili Recipe

Introduction

This hearty Lentil Sweet Potato Chili is a comforting and nutritious meal perfect for chilly days. Packed with vibrant vegetables, protein-rich lentils, and warming spices, it’s a satisfying vegan dish that cooks easily in a slow cooker or pressure cooker.

Ingredients

• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 sweet potatoes, chopped
• 2 x 796ml (28oz) cans diced tomatoes
• 1 x 398ml (14oz) can red kidney beans, drained and rinsed
• 1 ½ cups frozen corn
• 3 ½ cups vegetable broth (see note below for pressure cooker)
• 1 ½ cups dried green lentils
• 2 tablespoons chili powder
• 2 teaspoons cumin
• Salt and pepper, to taste
• Diced avocado for garnish (optional)
• Fresh parsley or cilantro for garnish (optional)

Instructions

1. Step 1: For slow cooker method, add all ingredients to the slow cooker and mix well.
2. Step 2: Cover and cook on low for 8 hours or on high for 4.5 hours.
3. Step 3: Season with salt and pepper to taste. Add more chili powder if desired, one teaspoon at a time, tasting as you go.
4. Step 4: For pressure cooker, use only 3 cups of vegetable broth instead of 3 ½ cups.
5. Step 5: Add all ingredients to the pressure cooker and mix well.
6. Step 6: 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.
7. Step 7: When cooking is done, press cancel and let the pressure release naturally for 15 minutes.
8. Step 8: After 15 minutes, carefully quick release any remaining pressure by opening the valve.
9. Step 9: Once the float valve drops, unlock and remove the lid slowly.
10. Step 10: Season with salt and pepper to taste and adjust chili powder as needed, one teaspoon at a time.

Tips & Variations

• For added depth, sauté the onion and garlic in a bit of oil until soft before adding to the cooker.
• Add a pinch of smoked paprika or a dash of hot sauce for a smoky kick.
• Swap red kidney beans for black beans or pinto beans if preferred.
• Serve with a dollop of vegan yogurt or shredded cheese if not vegan.
• Use fresh cilantro or parsley as garnish for a bright, fresh flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

While canned lentils are cooked and convenient, they may turn mushy if cooked further in this recipe. Dried lentils absorb flavors better and hold their shape during cooking, making them preferable here.

Is this chili spicy?

This recipe has a mild to medium heat from the chili powder. You can easily adjust the spice level by adding more chili powder or a pinch of cayenne pepper according to your taste.

Lentil Sweet Potato Chili Recipe

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★★★★★

4.8 from 141 reviews

• Author: Hugo
• Total Time: 8 hours 15 minutes (Slow Cooker) or 55 minutes (Instant Pot)
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This hearty Lentil Sweet Potato Chili is a comforting and nutritious dish perfect for any time of year. Combining the natural sweetness of sweet potatoes with the earthiness of green lentils and the zest of chili spices, this recipe offers a flavorful and filling meal. Whether cooked slowly in a crockpot or quickly in an Instant Pot, this vegetarian and vegan-friendly chili is packed with protein, fiber, and vibrant flavors, making it a great choice for a healthy family dinner or meal prep.

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Ingredients

Scale 1x2x3x

Vegetables

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

Canned Goods

• 2 x 796ml/28oz cans diced tomatoes
• 1 x 398ml/14oz can red kidney beans, drained and rinsed

Pantry

• 3 ½ cups vegetable broth (3 cups if using Instant Pot)
• 1 ½ cups dried green lentils
• 2 tablespoons chili powder
• 2 teaspoons cumin
• Salt and pepper to taste

Optional Garnishes

• Diced avocado
• Fresh parsley or cilantro

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Instructions

1. Prepare Ingredients: Chop the yellow onion and sweet potatoes, mince the garlic, and drain and rinse the red kidney beans. Gather all other ingredients.
2. Slow Cooker Method: Add the chopped onion, garlic, sweet potatoes, diced tomatoes, red kidney beans, frozen corn, vegetable broth, dried lentils, chili powder, and cumin into the slow cooker. Stir well to combine everything evenly.
3. Cook Slowly: Cover the slow cooker and set it to cook on low for 8 hours or on high for 4.5 hours. This slow cooking process allows flavors to meld and the lentils and sweet potatoes to become tender.
4. Season and Adjust: After cooking, season the chili with salt and pepper to taste. If you prefer a spicier chili, add more chili powder gradually, one teaspoon at a time, tasting as you go.
5. Instant Pot Method Preparation: If using a pressure cooker, reduce the vegetable broth to 3 cups. Combine all ingredients in the Instant Pot and mix well.
6. Pressure Cook: Secure the lid and close the pressure release valve. Set the Instant Pot to pressure cook on high for 10 minutes. Note that it will take about 30 minutes for the pot to come to pressure before cooking begins.
7. Release Pressure Safely: When the cooking time ends, press cancel and allow the pressure to release naturally for 15 minutes. After that, carefully open the pressure release valve to quickly release any remaining pressure.
8. Final Seasoning: Once the lid is removed safely, season the chili with salt and pepper to taste. Add extra chili powder in one teaspoon increments if desired, and stir well.
9. Serve: Ladle the chili into bowls and garnish with diced avocado and fresh parsley or cilantro if you like. Enjoy your wholesome, flavorful lentil sweet potato chili hot.

Notes

• This chili is naturally vegan and gluten-free, making it suitable for a variety of diets.
• You can substitute kidney beans with black beans or pinto beans if preferred.
• Feel free to add more spices like smoked paprika or cayenne for extra heat and depth.
• Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
• Adjust the thickness by adding more broth if too thick or simmering longer (slow cooker) if too thin.

• Prep Time: 15 minutes
• Cook Time: 8 hours (Slow Cooker) or 40 minutes (Instant Pot including pressure build and release time)
• Category: Chili
• Method: Slow Cooking
• Cuisine: American

Keywords: lentil chili, sweet potato chili, vegetarian chili, vegan chili, healthy chili, slow cooker chili, Instant Pot chili, gluten free chili