Lentil Sweet Potato Chili Recipe

Discover flavors that bring a lively twist to family dinners with this Sweet Potato And Lentil Chili. Packed with hearty lentils, tender sweet potatoes, and bursts of fire-roasted tomatoes, every bite invites connection and delight. The slow-cooked blend of spices and vegetables creates an unexpectedly vibrant dish for any occasion.

I recently tried making this Lentil Sweet Potato Chili in my slow cooker and it turned out to be such a fun experiment. I tossed in 1 cup of dried green lentils, 2 medium cubed sweet potatoes, a chopped large onion and 3 minced garlic cloves as my base.

Then I added in a diced red bell pepper and a diced green bell pepper along with a can of fire-roasted diced tomatoes, some black beans, and corn kernels. I mixed everything with vegetable broth and plenty of chili powder, ground cumin, and smoked paprika and just let it simmer all day.

By the time I came back in the evening it had transformed into a hearty, flavorful stew that was super satisfying. It was a recipe that really surprised me with its depth of flavor and I knew I was going to be reaching for the leftovers the next day too.

Why I Like this Recipe

I love this lentil sweet potato chili for a bunch of reasons. First, I really like how simple it is to prep. I just throw everything into the slow cooker in the morning, and by the evening I got a warm, filling meal ready to go.

Second, this recipe is packed with healthy ingredients and loads of flavor. I enjoy how the sweet potatoes, lentils, and spices mix together to create a tasty and nutritious dish that doesn’t feel boring at all.

Third, I really appreciate that I can leave it to simmer all day. It saves me time after a long day at school or work, letting me relax a little while dinner is cooking itself.

Lastly, it always leaves me feeling comforted and satisfied. It’s the type of meal that makes me feel like I’m treating myself right even on a busy day.

Ingredients

• Lentils pack plant protein and fiber, making this chili hearty and nourishing.
• Sweet potatoes add natural sweetness, vitamins and fiber, plus they give great texture.
• Chopped onions bring savory depth and subtle sweet notes when roasted slow.
• Minced garlic infuses the dish with robust flavor and aromatic warmth.
• Fire-roasted tomatoes offer juicy tangy bursts with a light smoky flavor profile.
• Black beans contribute extra protein and fiber while making the chili filling and smooth.
• Corn kernels add a slight crunch and sweetness, balancing the spicy chili taste.
• Diced bell peppers deliver vitamin C and a crisp texture that brightens up the dish.

Ingredient Quantities

• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, chopped roughly
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

How to Make this

1. First, prep all your ingredients by rinsing 1 cup of lentils and dicing the sweet potatoes, onion, red and green bell peppers and mincing 3 garlic cloves.

2. In your slow cooker add the lentils, cubed sweet potatoes, chopped onion, minced garlic, and diced bell peppers.

3. Pour in 1 can of fire-roasted diced tomatoes, 1 can of black beans (drained and rinsed) and 1 can of corn kernels (drained).

4. Next add 2 cups of vegetable broth along with 2 tablespoons of chili powder, 1 tablespoon of ground cumin, and 1 teaspoon of smoked paprika.

5. Sprinkle salt and pepper to taste and stir everything until its well mixed.

6. Cover the slow cooker and set it to cook on low for about 6-8 hours, or on high for 3-4 hours.

7. Once the chili is done, give it a good stir and taste it, adjust the seasonings if needed.

8. Serve hot and enjoy immediately or let it cool and store leftovers for another meal.

Equipment Needed

1. Slow cooker with a lid to cook the chili and help keep all the nutrients intact
2. Cutting board for chopping sweet potatoes, onions, and peppers
3. Chef’s knife to dice vegetables and mince garlic properly
4. Measuring cups and spoons to get the right amounts of lentils, broth, and spices
5. Can opener for opening the cans of tomatoes, beans, and corn
6. Large mixing bowl to combine prepared ingredients before adding them to the slow cooker
7. Colander for rinsing lentils and draining beans and corn

FAQ

Lentil Sweet Potato Chili Recipe Substitutions and Variations

• If you can’t find green or brown lentils, you could use red lentils but keep in mind they cook faster so you might just need to cut down on the cooking time
• No sweet potatoes? You can try using butternut squash instead, it gives a similar sweetness and texture
• Instead of fire roasted diced tomatoes, you could use regular diced tomatoes and add a bit more smoked paprika for that extra smoky flavor
• If black beans aren’t available, kidney beans or pinto beans work really well as alternatives
• And for vegetable broth, you can use chicken broth if you dont mind switching it up or mix water with a bouillon cube

Pro Tips

1. Try sautéing the onions, garlic, and even the bell peppers in a pan for a few minutes before adding them into the slow cooker. It really helps to bring out more flavor and makes the dish taste richer.

2. When cutting up the sweet potatoes, make sure the cubes are all about the same size. That way, they cook evenly and you dont end up with some pieces too soft and others undercooked.

3. If you like a little extra kick, add a squeeze of lime or sprinkle in a pinch of cayenne pepper once the chili is nearly done. It adds a nice brightness and heat to the overall flavor.

4. Lastly, let the chili sit for about 10 minutes after cooking before you dig in. That extra resting time lets all the flavors blend together better and makes the dish tastier overall.