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Sweet Potato Lentil Chili

4.7 from 3 reviews



1 sweet potato, peeled and cut into small cubes

1 yam, peeled and cut into small cubes

2 cloves garlic, chopped

1 bunch of kale, chopped

2 stalks of celery, chopped

1 large carrot, chopped

1 green pepper, diced

1 red pepper, diced

1 large white onion, chopped

1 cup of mushrooms, chopped

1 small zucchini, chopped

1 32 oz container of veggie broth (low sodium, if possible)

1 28 oz can of crushed tomatoes

1 16 oz can no salt added diced tomatoes

1 can of tomato paste (no salt added, if possible)

1 cup split red lentils

1 can black beans, rinsed and drained

1/2 cup fresh cilantro, chopped

1 tsp cinnamon

¼ tsp nutmeg

1 tsp thyme

2 tsp cumin

1 tsp basil

1 tsp chili powder

1 tsp smoked paprika

½ tsp cayenne pepper


Microwave cubed sweet potato and yam on high for 2-3 minutes. Add all ingredients to the slow cooker, with spices last. Mix well. Cover the return the lid to the slow cooker and cook chili on high for 4-6 hours (stir every hour or so). Serve hot with your choice of toppings (salsa, greek yogurt, shredded cheese, extra cilantro, Fritos…whatever you like!).