Slow-Cooker Lentil & Sweet Potato Chili

Name: Slow-Cooker Lentil & Sweet Potato Chili
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 cups (1 L) water; 1 large sweet potato, peeled and chopped, (about 3 cups/ 750 mL); 1 can (540 mL) chick peas, rinsed and drained; 1 cup (250 mL) dried lentils, rinsed; 1 medium red bell pepper, seeded and chopped, (about 1 cup/ 250 mL); 1 cup (250 mL) frozen corn; 1 package Knorr® Onion Dry Soup Mix; 1 1/2 Tbsp. (22 mL) chili powder; 2 cloves garlic, chopped

This Lentil and Sweet Potato Chili recipe will become a regular after you've made it once! Find out all the required ingredients and cook instructions here.

5 H

Cooking Time
10 MINS

Prep Time
6 People

Serves

4 cups (1 L) water
1 large sweet potato, peeled and chopped, (about 3 cups/ 750 mL)
1 can (540 mL) chick peas, rinsed and drained
1 cup (250 mL) dried lentils, rinsed
1 medium red bell pepper, seeded and chopped, (about 1 cup/ 250 mL)
1 cup (250 mL) frozen corn
1 package Knorr® Onion Dry Soup Mix
1 1/2 Tbsp. (22 mL) chili powder
2 cloves garlic, chopped

Combine all ingredients in slow-cooker. Cook covered on LOW 6 to 8 hours, or on HIGH 4 to 6 hours until vegetables and lentils are tender.
Serve, if desired, with multigrain tortilla chips, diced avocado, sour cream, cilantro and lime wedges.