Ingredients:

  • 1 lb sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup dried red lentils, rinsed
  • 15 oz can black beans, drained and rinsed
  • 15 oz can kidney beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • 1 large yellow onion, finely diced
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 3 cloves garlic, minced
  • 29 oz fire-roasted diced tomatoes (two 14.5 oz cans), undrained
  • 6 oz tomato paste
  • 3 cups low-sodium vegetable broth
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp unsweetened cocoa powder
  • 0.5 tsp salt, or to taste
  • 0.25 tsp black pepper

Instructions:

  1. Prepare the base by peeling and cubing the sweet potatoes into 1/2-inch pieces. Dice the onion, bell peppers, and mince the garlic.
  2. Thoroughly rinse the dried red lentils under cold water until the water runs clear.
  3. In a 6-quart slow cooker, combine the sweet potatoes, lentils, black beans, kidney beans, pinto beans, onion, bell peppers, and garlic.
  4. Add the fire-roasted tomatoes (with liquid), tomato paste, vegetable broth, and the spice blend (chili powder, cumin, smoked paprika, oregano, cocoa powder, salt, and pepper).
  5. Stir all ingredients thoroughly to ensure the tomato paste and spices are evenly distributed.
  6. Cover and cook on Low for 6 to 8 hours (recommended for flavor depth) or on High for 3 to 4 hours, until the lentils have softened and the sweet potatoes are fork-tender.
  7. Stir well before serving; the lentils will have broken down to naturally thicken the chili. Adjust seasoning with additional salt or pepper if desired.