This sweet potato and lentil chili is comfy, cozy, and satisfying — especially when it’s freezing out. It’s the best because: 1) everyone loves it, 2) it’s the easiest recipe for busy weeknight dinners, and 3) it freezes well, which makes for incredible leftovers.
It’s thick and stew-like in texture, and packed with fiber and protein with the sprouted lentils, beans, and sweet potatoes. It’s definitely hearty enough to stand on its own as a full meal.
Thanks to the instant pot, it cooks in minutes instead of hours and comes together in one pot with its amazing sauté function.
There’s no way you won’t love this! If you give it a try, let me know in the comments or tag your photo @feedyourglow, hashtag #feedyourglow on IG.
Serve as is or with avocado slices, minced red onion, cashew sour cream, jalapeños, fresh cilantro, vegan parmesan cheese, tortilla chips, and other desired toppings.
- Customize this veggie chili any way you want. It has delicious potential. Throw in more veggies, different kinds of beans, or lentils if you want. Just remember you’ll most likely have to increase the seasonings and veggie broth, depending on how much you add.
- Add this to your meal prep rotation and batch cook it over the weekend to enjoy for lunch throughout the week. It’s also great for feeding a crowd and perfect for game day.
- If you don’t have an instant pot, just use a slow cooker. Sauté the onions, garlic and veggies in a pan on medium-high heat for 5-6 minutes. Deglaze the pan with some veggie stock and transfer it to your slow cooker, along with the rest of your ingredients. Cook on low for 6-7 hours or high for 3-4 hours.
Lentils have the highest protein content of all legumes. It’s a great transitional food for people new to digesting beans. French lentils (puy lentils) cook up quickly and maintain their pebble-like shape and color. Their earthy flavor is perfect for this chili.
SOAKING AND SPROUTING
Soaking and sprouting puy lentils neutralizes phytic acid, making more minerals and nutrients available + activates the enzymes that aid in their digestion. To save time, buy them already sprouted. Red lentils have the outer hull removed, which means they don’t contain phytic acid and don’t need to be soaked. They’re a great option for this chili too (and amazing if you want a creamier texture).
2 tablespoons coconut oil (or avocado oil)
1 medium yellow onion, finely diced
3-4 garlic cloves, minced
1 medium red bell pepper, chopped (optional)
1 tablespoon each chili powder, ground cumin, and smoked paprika
½ teaspoon turmeric
Himalayan pink salt and black pepper, and more to taste
3 cups vegetable broth
1 medium sweet potato, peeled and cut into 1/2 inch pieces
28-ounce can whole tomatoes, crushed with hands
3 tablespoons tomato paste
1 cup sprouted puy lentils, thoroughly rinsed in cold water + drained
15-ounce can kidney beans, drained
15-ounce can black beans, drained
1-2 teaspoon maple syrup (optional)
Heat oil in a large Instant Pot on Sauté setting. Add the onion once it’s hot and cook 4-5 minutes, stirring frequently, until slightly soft.
Add the garlic, carrots, red bell pepper, spices, pinch of salt, and black pepper.
Stir until the garlic is fragrant, around 1-2 minutes.
Add veggie broth and deglaze the pot by scraping up bits from the sides and bottom of the pot.
Stir in diced sweet potatoes, crushed tomatoes, tomato paste, lentils, and beans. Cover and seal the instant pot.
Cook on the manual setting and cook at high pressure for 10 minutes. Allow a natural pressure release for 10 additional minutes.
Turn the instant pot to OFF, carefully open, and stir the chili. Taste it and adjust the seasonings, as needed.
Serve as is, or garnished with avocado slices, minced red onion, cashew sour cream, jalapeños, fresh cilantro , vegan parmesan cheese, tortilla chips, and other desired toppings.
Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop.