A hearty mix of legumes, vegetables, and sweet potato that will serve as the perfect vegan comfort food for any occasion. Slightly sweet and slightly smoky, this Sweet Potato Lentil Chili is bursting with flavor and amazing texture. A well-balanced, healthy meal with all the nutrients you need in one delicious bowl. Throw the ingredients in your slow-cooker and be prepared for your house to smell like chili heaven!
The one problem with being a food lover and a wanna-be chef is that I always am getting ideas for new recipes and kitchen creations. This is great for blogging content, but it doesn’t leave me a lot of time to revisit old recipes.
I’ve been blogging for five, going on SIX, years now, so a lot of staples and favorites I shared in the first few years of my blog have certainly gotten some neglect. I am pretty embarrassed of those posts, writing AND picture wise (I’d like to think I’ve improved a lot since then! 😉 ), but the recipes are definitely winners! Plus, a lot of you who have only recently started reading HH have probably never even seen them.
So I’ve decided to start rolling out ‘re-dos’ of some of my favorite recipes I’ve shared on the blog! Not only does this give me the chance to revamp them and update them for you guys, but I also get to bring some of my favorite meals back into my life. Out of the ones I’ve made so far, I am quickly being reminded why I created these recipes originally. Point blank: THEY ARE GOOD.
Today, I am sharing one of my all-time, go-to comfort food meals. It’s perfect for this time of year as it’s definitely slow-cooker season and gives you that stick-to-your-ribs feeling that a hot, hearty chili always does.
This chili is pretty special because it’s sweet AND savory. Yes, it includes the traditional spices like chili powder and cumin, but I also add cinnamon and sweet sweet sweet potatoes to give it a nice counter balance to the spicy smokiness.
Sweet Potato Lentil Chili
Keywords: slow-cooker soup/stew entree gluten-free low-sodium nut-free soy-free sugar-free vegan vegetarian fall winter
Ingredients (3 large or 6 small servings)
- 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
Microwave sweet potatoes 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, and Fritos are favorites of mine!)!
Packed to the brim with kale and other veggies, this chili is bursting with vitamins and minerals! It goes beyond the traditional chili ingredients and lots of plant based protein from lentils and beans. The sweet potatoes add a great source of complex carbs so that you have a balanced meal all in one bowl. Or two! 😉
It’s certainly a favorite in my house and I’ve actually made it for several holiday gatherings to share with my family. Nothing but rave reviews have resulted!
Definitely give this a go if you’re looking for a healthy twist on classic chili! This has all the flavor with a lot more nutrients to offer you.
Do you ever revisit old favorite recipes?
What’s your favorite fall/winter meal?
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