Vegetarian Lentil and Sweet Potato Chili
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1 cup dried green lentils, rinsed
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 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
Instructions
- Place the rinsed lentils, sweet potato cubes, diced onion, minced garlic, diced bell pepper, drained black beans, crushed tomatoes, and vegetable broth into the slow cooker.
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper.
- Stir everything together until the spices are evenly distributed through the liquid and vegetables.
- Cover the slow cooker and cook on low for 7 hours or on high for 4 hours, until the lentils are tender and the sweet potatoes are soft.
- Give the chili a final stir, taste, and add a pinch more salt if needed before serving.
Notes
Mash a few sweet potato pieces right in the pot at the end if you prefer a thicker consistency. Leftovers reheat well on the stovetop with a splash of broth to loosen them up, and the flavors settle nicely after a night in the fridge.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife