Slow Cooker (or not) Lentil and Sweet Potato Chili
with avocados / sour cream / tortilla chips
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Ingredients
- Sweet potatoes - 1 lb, diced
- Onions, medium - 1, diced
- Garlic - 3 cloves, chopped
- Lentils, pre-cooked - 2 cups (look for vacuum-packed or canned)
- Cumin - 2 tsp
- Paprika - 2 tsp
- Chili powder - 2 tsp
- Salt - 1 tsp
- Beans, kidney (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Tomatoes, crushed (14 oz / 397 g) - 1 can
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Stock, any type - 1 1/2 cups
- Green onions - 2, chopped, green and white parts combined
- Avocados - 1, cubed
- Hot sauce (opt) - to taste
- Sour cream - for serving
- Tortilla chips (opt) - for serving
Nutrition Facts
Prep
- Sweet potatoes / Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Season lentils - Combine lentils with cumin, paprika, chili powder, and salt. (Can be done 1 day ahead)
- Beans - Drain and rinse beans.
- If cooking chili in the slow cooker: Heat a skillet with oil over medium heat. Add onions and saute until soft, 3 to 5 minutes. Stir in garlic and lentils and saute until spices are fragrant, ~2 minutes. Transfer lentils to slow cooker and add sweet potatoes, beans, crushed tomatoes, diced tomatoes, and stock. Cook on low for 3 to 4 hours. (Can be done 1 day ahead)
- Green onions / Avocados - Prep as directed.
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Make
- If cooking chili on the stovetop: Heat a Dutch oven with oil over medium heat. Add onions and saute until soft, 3 to 5 minutes. Stir in garlic and lentils and saute until spices are fragrant, ~2 minutes. Add in sweet potatoes, beans, crushed tomatoes, diced tomatoes, and stock. Bring to a boil. Reduce heat and simmer, covered, until sweet potatoes are tender, ~20 minutes.
- When chili is finished cooking, taste and season with some salt and pepper. Add some hot sauce if you’d like it spicier.
- Serve chili with green onions, avocados, and sour cream for topping. Enjoy with tortilla chips on the side for dipping or crumbled over top.
Nutrition Facts
Reviews
Ratings
Most Helpful
I made this with beef instead of turkey (didnt have it) and diced tomatoes instead of crushed tomatoes (also didnt have those) and I added an extra tsp of chili powder. Slow cooked it and it was yummy!
1 Helpful64 reviews
I accidentally left out the onions and garlic (didn’t have any & forgot, lol), and still found this to be way too spicy. We usually like spice, so I’m not sure where it went wrong!
0 HelpfulI used all crushed tomatoes and added two cans of kidney beans, but otherwise made as is. It was delicious! Would definitely make again with these same modifications.
0 HelpfulI enjoyed this dish, with a different flavor than I’m used to in chili. I thought it got better and better with every bite! Topped with sriracha.
0 HelpfulI made this with beef instead of turkey (didnt have it) and diced tomatoes instead of crushed tomatoes (also didnt have those) and I added an extra tsp of chili powder. Slow cooked it and it was yummy!
1 HelpfulI made this in our InstaPot. Substituted one 15oz can of drained and rinsed black beans for the kidney beans. Cooked on the soup setting for 5 minutes on high power, because all you have to do is soften up the sweet potatoes. Served with Tostitos Scoops. - Timothy
1 Helpful