Print

Lentil Sweet Potato Chili Recipe

Lentil Sweet Potato Chili Recipe
Print Recipe

★★★★★

4.9 from 6 reviews

A hearty and nutritious Lentil Sweet Potato Chili that’s perfect for cozy meals. This plant-based recipe combines green lentils, sweet potatoes, kidney beans, and a flavorful blend of spices to create a delicious and wholesome chili. It’s easy to prepare in either a slow cooker or an Instant Pot, making it an ideal set-it-and-forget-it meal that’s both filling and comforting.

Ingredients

Scale

Vegetables and Legumes

  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 sweet potatoes, chopped (about 1/2-inch pieces)
  • 2 x 796ml (28oz) cans diced tomatoes (no salt added)
  • 1 x 398ml (14oz) can red kidney beans, drained and rinsed
  • 1 ½ cups frozen corn
  • 1 ½ cups dried green lentils (picked through to remove any debris)

Liquids

  • 3 ½ cups low sodium vegetable broth (3 cups if using Instant Pot)

Spices

  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • Salt and pepper to taste (approximately 1.5 teaspoons salt and 1 teaspoon black pepper recommended)

Optional Garnishes

  • Diced avocado
  • Fresh parsley or cilantro

Instructions

  1. Prepare Ingredients: Chop the yellow onion, mince the garlic, and cut the sweet potatoes into approximately 1/2-inch pieces. Rinse and drain the kidney beans. Pick through green lentils to remove any debris.
  2. Slow Cooker Method: Add all ingredients except garnishes to the slow cooker. Mix well to combine. Cover and cook on low for 8 hours or on high for 4.5 hours. Once cooking is complete, season with salt and pepper to taste. Adjust chili powder by adding 1 teaspoon at a time if more spice is desired. Stir well before serving.
  3. Instant Pot Method: Use 3 cups of vegetable broth instead of 3 ½ cups. Add all ingredients to the Instant Pot and mix to combine. Secure and lock the lid, ensuring the pressure release valve is closed. Set to pressure cook for 10 minutes. It will take about 30 minutes to reach pressure. When the time is complete, cancel the cooking mode and let the pressure release naturally for 15 minutes. After that, carefully open the valve to quick release remaining pressure. Open the lid once the float valve drops. Season with salt, pepper, and additional chili powder as needed by adding 1 teaspoon increments. Stir well.
  4. Serve and Garnish: Ladle the chili into bowls and garnish with diced avocado and fresh parsley or cilantro if desired.
  5. Storage and Leftovers: This recipe makes approximately 12 cups of chili (about 6 servings). It freezes beautifully, so store leftovers in airtight containers for quick meals later in the week.

Notes

  • This recipe makes a large batch perfect for meal prepping or feeding a crowd.
  • Be sure to pick through lentils carefully to remove any small debris or stones.
  • Use low sodium vegetable broth and no salt added canned tomatoes to better control salt content.
  • Adjust seasoning after cooking, tasting carefully to suit your preference.
  • If worried that kidney beans may become mushy during slow cooking, add them halfway through the cooking time.
  • The recipe can be adapted for stovetop cooking by sautéing onions and garlic first, adding spices, and simmering with remaining ingredients for 30-40 minutes until lentils and sweet potatoes are tender.
  • Dried brown lentils can be substituted for green lentils with good results.
  • If avoiding corn, consider substituting with chopped bell peppers or omit entirely.

Nutrition

Keywords: lentil chili, sweet potato chili, vegetarian chili, vegan chili, slow cooker chili, instant pot chili, healthy chili, gluten free chili

Find it online: https://messykitchenmagic.com/lentil-sweet-potato-chili-recipe-2/