Ingredients:

  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 cup (190 g) dried brown or green lentils, rinsed
  • 1 large (12 oz / 340 g) sweet potato, peeled and diced into ½ inch cubes
  • 1 medium (150 g) yellow onion, diced
  • 1 large (150 g) red bell pepper, diced
  • 3 cloves (9 g) garlic, minced
  • 1 can (28 oz / 794 g) crushed tomatoes
  • 2 tbsp (32 g) tomato paste
  • 2 cups (480 ml) vegetable broth, low sodium
  • 1 tbsp (15 ml) maple syrup
  • 2 tbsp (16 g) chili powder
  • 1 tbsp (6 g) ground cumin
  • 1 tsp (2 g) smoked paprika
  • ½ tsp (3 g) salt
  • ¼ tsp (1 g) cayenne pepper

Instructions:

  1. Dice the sweet potato, onion, and bell pepper into uniform pieces to ensure consistent texture and even cooking.
  2. Add the black beans, kidney beans, lentils, diced vegetables, and garlic to the slow cooker.
  3. Pour in the crushed tomatoes, tomato paste, vegetable broth, and maple syrup.
  4. Stir in the chili powder, cumin, smoked paprika, salt, and cayenne pepper until the mixture is a uniform, deep red color.
  5. Secure the lid and set the slow cooker to Low for 6 to 8 hours or High for 3 to 4 hours until sweet potatoes are tender and lentils have thickened the sauce.
  6. Give the chili a final stir and adjust salt or add a squeeze of lime juice before serving.