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.

Ingredients

Scale

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

Instructions

Prepare Ingredients: Chop the yellow onion and sweet potatoes, mince the garlic, and drain and rinse the red kidney beans. Gather all other ingredients.
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.
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.
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.
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.
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.
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.
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.
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