Slow Cooker Lentil Sweet Potato Chili: A Hearty, Flavorful, and Easy Plant-Based Meal
This Slow Cooker Lentil Sweet Potato Chili is the perfect comforting dish for busy days when you want something warm, nutritious, and full of flavor. Made with wholesome ingredients like sweet potatoes, lentils, kidney beans, and a blend of spices, this plant-based chili is packed with nutrients and flavor. Whether you’re using a slow cooker for a hands-off approach or an Instant Pot for a quicker meal, this chili is sure to satisfy.
Ingredients:
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 sweet potatoes, chopped
- 2 x 796ml/28oz cans of diced tomatoes
- 1 x 398ml/14oz can of red kidney beans, drained and rinsed
- 1 ½ cups frozen corn
- 3 ½ cups vegetable broth
- 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)
Slow Cooker Directions:
1. Combine Ingredients:
- Add the chopped onion, minced garlic, sweet potatoes, diced tomatoes, kidney beans, frozen corn, vegetable broth, green lentils, chili powder, and cumin to your slow cooker.
- Mix everything well to combine.
2. Cook:
- Cover the slow cooker and cook on low for 8 hours or on high for 4.5 hours until the sweet potatoes and lentils are tender.
3. Season:
- Once the chili is cooked, season with salt and pepper to taste. If you prefer more heat, add extra chili powder 1 teaspoon at a time after tasting.
4. Serve:
- Ladle the chili into bowls and garnish with diced avocado and fresh parsley or cilantro for added flavor and texture, if desired.
Instant Pot / Pressure Cooker Directions:
1. Adjust Broth:
- Reduce the amount of vegetable broth to 3 cups instead of 3 ½ cups to account for the shorter cooking time.
2. Cook:
- Add all the ingredients to the Instant Pot or pressure cooker and mix well.
- Lock the lid and close the pressure release valve. Set the pot to pressure cook for 10 minutes. Keep in mind that the pot will take roughly 30 minutes to come to pressure.
3. Release Pressure:
- Once the cooking time is complete, allow the pot to naturally release for 15 minutes.
- Carefully open the pressure release valve to quick release the remaining pressure.
4. Season and Serve:
- Season with salt, pepper, and extra chili powder if needed. Serve with optional garnishes like avocado and fresh herbs.
Recipe Notes:
- Prep Time: 10 minutes
- Cook Time: 8 hours (slow cooker) or 40 minutes (Instant Pot including pressure time)
- Total Time: Varies based on method
- Calories: 300 kcal per serving
- Servings: 4-6 servings
A Comforting and Nutritious Chili for Any Occasion
This Lentil Sweet Potato Chili is an excellent option for anyone looking for a healthy, plant-based meal that’s packed with flavor and protein. The combination of lentils and sweet potatoes provides a hearty base, while the chili powder and cumin add warmth and spice. The best part is how versatile this recipe is—you can make it in a slow cooker for a hands-off meal or whip it up quickly in an Instant Pot.
Serve it with garnishes like creamy avocado and fresh herbs for extra flavor, and enjoy this chili as a cozy dinner or a meal prep option for the week. It’s perfect for chilly evenings, family meals, or anytime you need a satisfying and nutritious dish!
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Slow Cooker Lentil Sweet Potato Chili
- Total Time: Varies based on method
- Yield: 4-6 1x
Description
This Lentil Sweet Potato Chili is a hearty, nutritious, and flavorful plant-based meal perfect for cozy nights. Sweet potatoes add a touch of sweetness, while lentils provide protein. It’s a comforting and easy-to-make dish, whether slow-cooked or pressure-cooked.
Ingredients
1 yellow onion, chopped
3 cloves garlic, minced
2 sweet potatoes, chopped
2 x 796ml/28oz cans of diced tomatoes
1 x 398ml/14oz can of red kidney beans, drained and rinsed
1 ½ cups frozen corn
3 ½ cups vegetable broth
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
Slow Cooker Directions:
Combine ingredients: Add all ingredients to the slow cooker. Mix well.
Cook: Cover and cook on low for 8 hours or on high for 4.5 hours.
Season: Season with salt and pepper to taste. If you want more heat, add extra chili powder 1 teaspoon at a time after a taste test.
Serve: Garnish with diced avocado and fresh parsley or cilantro if desired.
Instant Pot / Pressure Cooker Directions:
Adjust broth: Use just 3 cups of vegetable broth instead of 3 ½ cups.
Cook: Add all ingredients to the pressure cooker and mix well. Lock the lid and close the pressure release valve. Set to pressure cook for 10 minutes. The pot will take roughly 30 minutes to come to pressure.
Release pressure: Once cooking time is over, allow the pot to naturally release for 15 minutes. Then, carefully open the pressure release valve to quick release the remaining pressure.
Season and serve: Season with salt, pepper, and additional chili powder if needed. Garnish with avocado and herbs as desired.
- Prep Time: 10 minutes
- Cook Time: 8 hours (slow cooker) or 40 minutes (Instant Pot including pressure time)
Nutrition
- Calories: 300