Hearty Vegetarian Lentil and Sweet Potato Chili
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup dried brown lentils, rinsed
- 2 large sweet potatoes, peeled and cubed
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped cilantro, for serving
- Sliced avocado, for serving
Instructions
- Add the lentils, sweet potatoes, onion, garlic, bell pepper, diced tomatoes, black beans, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper to the slow cooker.
- Stir everything together until the spices are evenly distributed.
- Cover and cook on low for 7 to 8 hours.
- Stir the chili once more before serving to check the thickness.
- Ladle into bowls and top with cilantro and avocado slices.
Notes
The sweet potatoes soften and release a mild sweetness that balances the chili powder, so taste before adding extra salt at the end. Leftovers thicken more in the fridge, so add a splash of broth when reheating on the stove. This version holds up well for two days of lunches if you portion it into containers right after cooking.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board