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