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Week of 1/28/19

Slow Cooker (or not) Lentil and Sweet Potato Chili
with avocados / sour cream / tortilla chips

Active: 30 min Total: 3 hr 30 min
Original GF Paleo Vegetarian
Slow Cooker (or not) Lentil and Sweet Potato Chili
This hearty, unique chili is rich in vegetarian protein from lentils and beans.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Tags
Make Ahead, Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Beans, kidney, Beans, lentils
Cuisines
American
Save recipe
102

Ingredients

Metric
Servings:
4
Sweet Potato Chili:
  • 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

Prep

  1. Sweet potatoes / Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Season lentils - Combine lentils with cumin, paprika, chili powder, and salt. (Can be done 1 day ahead)
  3. Beans - Drain and rinse beans.
  4. 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)
  5. Green onions / Avocados - Prep as directed.

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Make

  1. 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.
  2. When chili is finished cooking, taste and season with some salt and pepper. Add some hot sauce if you’d like it spicier.
  3. Serve chili with green onions, avocados, and sour cream for topping. Enjoy with tortilla chips on the side for dipping or crumbled over top.

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