Description
A hearty and flavorful Slow Cooker Sweet Potato Lentil Chili packed with wholesome ingredients. This easy recipe is perfect for weeknight dinners and is naturally vegetarian.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 pound sweet potatoes, peeled and diced into 1/2-inch cubes (about 2–3 medium sweet potatoes)
- 1 cup dried brown or green lentils, rinsed and picked over
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 (15-ounce) can kidney beans, rinsed and drained (or black beans)
- 1 (15-ounce) can corn, drained (optional)
Instructions
- 1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened, about 5-7 minutes.
- 2. Stir in the minced garlic and cook for about 1 minute more until fragrant, being careful not to burn it. Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir well to coat the vegetables and toast the spices for about 30 seconds.
- 3. Transfer the sautéed vegetable and spice mixture to your slow cooker. Add the diced sweet potatoes, rinsed lentils, crushed tomatoes, diced tomatoes (with their juice), vegetable broth, and rinsed kidney beans. If you are using corn, you can add it now, or wait and stir it in during the last hour of cooking for a fresher texture.
- 4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender and the lentils are cooked through. Stir the chili after about 2 hours to ensure everything is well combined, especially the lentils, which can sometimes settle at the bottom.
- 5. Once everything is tender, stir the chili well. Taste and adjust seasonings, adding more salt and pepper if needed. If you prefer a thicker chili, you can mash some of the sweet potatoes or lentils against the side of the slow cooker, or remove a cup of chili, blend it, and stir it back in.
Notes
Store any leftover chili in an airtight container in the refrigerator for up to 4-5 days, or freeze in freezer-safe containers for up to 3 months. Reheat on the stovetop, in the microwave, or in the slow cooker on warm.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Soup & Stew
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: approx. 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 8g
- Carbohydrates: 55g
- Fiber: 18g
- Protein: 15g