Slowcooker Lentil, Black Bean and Sweet Potato Chili (Slow Cooker, Crockpot, Crock Pot)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 281.3
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 633.6 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 12.4 g
- Protein: 16.2 g
View full nutritional breakdown of Slowcooker Lentil, Black Bean and Sweet Potato Chili (Slow Cooker, Crockpot, Crock Pot) calories by ingredient
Introduction
Super easy and flavorful crock pot recipe that's high in protein, low in fat, and wonderfully filling. Enjoy! Super easy and flavorful crock pot recipe that's high in protein, low in fat, and wonderfully filling. Enjoy!Number of Servings: 6
Ingredients
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1 tbsp extra virgin olive oil
1 cup chopped onion
1 cup diced celery
1 cup orange-flesh sweet potatoes, peeled and cubed
2 tsp garlic, minced
1 tsp sea salt
ground black pepper to taste
2 tsp chili powder
1 tsp paprika
1/2 tsp nutmeg
1/2 tsp curry powder or cumin (I was out of cumin; curry worked well)
1/4 tsp ground cinnamon
1 cup dry red lentils
2 cups water
2 cups pasta sauce or canned tomatoes (I only had pasta sauce on hand, and while I think a can of diced tomatoes would work best, ours was delicious with the sauce!)
2 cups black beans
1 tbsp lime juice
Directions
Saute oil, onions, celery, sweet potatoes, garlic, salt, pepper, and spices over medium heat for about 10 minutes.
Put lentils, water, tomatoes/sauce, and black beans in slowcooker crock. Add the sauteed veggies and herbs and stir. Cook on low 6-8 hours until sweet potatoes and lentils are soft. Add additional water if necessary.
Stir in lime juice, season to taste with additional salt, pepper and spice.
Serving Size: I was able to get 6 1-cup servings from this after adding a bit more water, cooking on low for 8 hours, and keeping on warm setting for another couple of hours until dinner. We LOVED this and will make again!
Put lentils, water, tomatoes/sauce, and black beans in slowcooker crock. Add the sauteed veggies and herbs and stir. Cook on low 6-8 hours until sweet potatoes and lentils are soft. Add additional water if necessary.
Stir in lime juice, season to taste with additional salt, pepper and spice.
Serving Size: I was able to get 6 1-cup servings from this after adding a bit more water, cooking on low for 8 hours, and keeping on warm setting for another couple of hours until dinner. We LOVED this and will make again!
Member Ratings For This Recipe
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LITTLK
YUM!!!! It smelled so good cooking all day and then was even more delicious to eat! My picky daugher enjoyed it as well. I'm not a huge fan of black beans so I smashed them b/4 putting them in and it made it thick. I used 2 cans tomatoes w/juice and one can black beans rinsed. This is a keeper! - 1/12/14
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CD12637553
What a great and interesting chili. I told my family it was a chili that "tastes like autumn instead of summer". The lime juice makes the dish. It brightens up the flavors and draws the whole thing together. Add the lime juice before you adjusts the spices or you could over season the dish. - 10/28/12
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BMCSTEVE
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CMGRAVES
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CD557571
Loved this recipe, and have added it to my SP cookbook. I found it very thick, more stew-like than soup, but still very enjoyable. - 9/21/11
Reply from HEALTHEKATE (9/23/11)
So glad you enjoyed it! This is one of our favorite recipes; I love throwing it together in the morning so dinner's ready when we get home. Thanks for the feedback! :)