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Lentil Sweet Potato Chili Recipe

Lentil Sweet Potato Chili Recipe
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★★★★★

4.9 from 19 reviews

This hearty Lentil Sweet Potato Chili is a comforting, protein-packed vegan meal perfect for chilly days. Made with green lentils, sweet potatoes, kidney beans, corn, and a flavorful blend of chili powder and cumin, it’s easy to prepare in a slow cooker or Instant Pot. Packed with fiber and nutrients, it freezes well and is ideal for meal prep or a cozy dinner.

Ingredients

Scale

Vegetables and Beans

  • 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

Legumes and Broth

  • 1 ½ cups dried green lentils
  • 3 ½ cups low sodium vegetable broth (use 3 cups if using Instant Pot)

Spices

  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • Salt and pepper to taste (about 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 chop sweet potatoes into roughly 1/2 inch pieces. Drain and rinse kidney beans thoroughly. Measure out lentils, corn, diced tomatoes, and spices.
  2. Slow Cooker Method: Add all ingredients to the slow cooker, mixing well to combine. Cover and cook on low for 8 hours or on high for 4.5 hours. After cooking, season with salt and pepper to taste. Adjust chili powder if desired, adding 1 teaspoon at a time and tasting.
  3. Instant Pot Method: Use 3 cups vegetable broth instead of 3 ½. Add all ingredients to the pressure cooker and stir well. Lock the lid and set the valve to sealing. Cook at high pressure for 10 minutes (pot will take approximately 30 minutes to come to pressure). After cooking, allow a natural pressure release for 15 minutes, then carefully quick release remaining pressure. Unlock and remove lid. Season with salt, pepper, and additional chili powder if desired.
  4. Optional Stove Top Method: Sauté onions and garlic with a small amount of oil or water over medium-high heat for a few minutes until translucent. Stir in chili powder and cumin, cooking for about 1 minute. Add remaining ingredients, stir and bring to a simmer. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 30-40 minutes or until lentils and sweet potatoes are tender. Season as desired.
  5. Serve and Garnish: Ladle chili into bowls and top with optional diced avocado and fresh parsley or cilantro for added flavor and texture.

Notes

  • This recipe makes about 12 cups, serving 6 (2 cups per serving).
  • Check dried lentils for any debris before cooking and discard any foreign particles.
  • Use low sodium vegetable broth and no salt added tomatoes to better control salt levels.
  • The chili freezes excellently; portion leftovers for convenient future meals or lunches.
  • Kidney beans can be added halfway through cooking in slow cooker method if concerned about them becoming mushy.
  • Brown lentils can be used as substitutes for green lentils.
  • If avoiding corn, substitute with yellow bell pepper or omit.
  • For thicker chili in Instant Pot, reduce broth by 1 cup next time.
  • Stove top instructions are approximate; monitor cooking to achieve desired texture.

Nutrition

Keywords: lentil chili, sweet potato chili, slow cooker chili, vegan chili, Instant Pot chili, gluten-free chili, high fiber recipe, plant-based chili

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