Description
Mexican-inspired slow cooker lentil sweet potato chili blends hearty legumes with creamy root vegetables for a comforting meal. Spices and plant-based protein create a satisfying dish you’ll crave during chilly evenings.
Ingredients
Scale
- 1 ½ cups dried green lentils
- 1 (14 oz/398 ml) can red kidney beans, drained and rinsed
- 2 (28 oz/796 ml) cans diced tomatoes
- 3 ½ cups vegetable broth
- 2 sweet potatoes, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 ½ cups frozen corn
- 2 tbsps chili powder
- 2 tsps cumin
- Salt and pepper to taste
- Diced avocado (optional)
- Fresh parsley or cilantro (optional)
Instructions
- Prepare Equipment: Position your slow cooker or pressure cooker on a clean, stable surface, ensuring all cooking tools are readily accessible.
- Build Liquid Foundation: Pour vegetable broth into the cooking vessel, creating a robust flavor base for the chili’s composition.
- Layer Core Ingredients: Methodically add sweet potatoes, lentils, tomatoes, onions, and garlic, distributing them evenly to guarantee consistent cooking and flavor integration.
- Infuse Spice Profile: Generously dust the mixture with chili powder, cumin, and complementary spices, carefully massaging the seasonings throughout the ingredients to develop a complex, multi-dimensional taste landscape.
- Slow Cook Method: For traditional slow cooking, secure the lid and allow the chili to simmer on low heat for 7-8 hours, enabling ingredients to harmonize and develop deep, rich flavors.
- Pressure Cook Alternative: If utilizing a pressure cooker, seal the lid and cook on high pressure for 10-12 minutes, followed by a 10-15 minute natural pressure release to ensure thorough ingredient transformation.
- Final Refinement: Assess the chili’s seasoning, making nuanced adjustments with salt, pepper, and additional spices to elevate the overall taste profile.
- Serve and Garnish: Transfer the steaming chili into serving bowls, topping with fresh diced avocado and a vibrant sprinkle of chopped parsley or cilantro to introduce a crisp, herbaceous note.
Notes
- Prep Ahead Wisely: Dice vegetables and measure spices beforehand to streamline cooking process and reduce last-minute stress.
- Liquid Ratio Matters: Ensure vegetable broth covers ingredients completely for consistent moisture and perfect chili texture.
- Spice Balance Technique: Start with recommended spice amounts, then taste and adjust gradually to prevent overwhelming heat.
- Storage Secret: Refrigerate leftovers in airtight containers for up to 4-5 days, allowing flavors to deepen and improve with time.
- Prep Time: 10 minutes
- Cook Time: 8 hours (slow cooker) or 40 minutes (Instant Pot including pressure time)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 220
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 10 g
- Cholesterol: 0 mg