Slow Cooker Vegan Chili with Sweet Potatoes, Lentils, and Kale

Prep: 10 mins

Cook: 240 mins

Difficulty: Easy

Servings: 4 Servings

Instead of thinking of vegan chili as an oxymoron, consider it an opportunity to explore all the different veggies, legumes, and spices that can be mixed together to create a delicious stew. This particular version starts with a classic tomato base and regular chili powder, but the addition of green lentils, sweet potato, and kale make it a little earthy, slightly sweet, and substantial enough to keep you full.

Ingredients

1 medium sweet potato (about 14 ounces)
1 small red onion
1 cup green lentils
1 (14-ounce) can diced tomatoes
1 1/2 cups water
3 tablespoons chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped or torn lacinato kale leaves
Garnish options: coconut yogurt and pickled red onions

Instructions

Prepare the following and place them in a slow cooker: peel and dice 1 medium sweet potato, dice 1 small red onion, and rinse 1 cup green lentils.
Add 1 (15-ounce) can diced tomatoes and their juices, 1 1/2 cups water, 3 tablespoons chili powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, and stir to combine.
Secure the lid and place on low for 8 to 10 hours or high for 4 to 6 hours until the lentils and sweet potato are tender. Season again if necessary.
Cover and cook until the sweet potato and lentils are tender, 8 hours on the LOW setting or 4 to 6 hours on the HIGH setting. Meanwhile, clean, stem and roughly chop 1 cup lacinato kale. Store in the refrigerator.
Thirty minutes before serving, stir the kale into the chili. Garnish with coconut yogurt or pickled red onion if desired.