instant pot sweet potato and lentil chili
Chili season is upon us. It’s so comfy and cozy, especially when it’s freezing out. And 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 it incredible for leftovers.
Although this recipe is for vegan chili, it’s definitely hearty enough to stand on its own as a full meal.
Its thick and stew-like in texture + packed with fiber and protein with the sprouted lentils, beans, sweet potatoes—SO GOOD.
Thanks to the Instant Pot, it cooks in minutes instead of hours and comes together in one pot—with its amazing sauté function.
It’s the ideal meal for those lazy days when you’re super busy and don’t feel like cooking—which is me, everyday of the winter.
You start by sautéing the onions, garlic, spices and veggies—add the liquid and the rest of the ingredients—set it—then walk away. Seriously my kinda meal.
Serve it up with avocado, red onions, fresh cilantro with some tortilla chips or crusty bread. There’s no way you won’t love this.
Lentils have the highest protein contents of all legumes; they also have no sulfur making them 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 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 really good if you want a creamier texture).
Let me know if you give this recipe a try—leave a comment and tag your photo @feedyourglow, hashtag #feedyourglow if you decide to post it on instagram!