Crock-pot Lentil + Sweet Potato Chili

This time of year, I love digging out my crock-pot and filling it up with healthy ingredients, so I can come home to a delicious meal. Super easy and really convenient.

This chili is not only filling, warm and comforting, it’s full of protein, fiber and healthy carbohydrates. Lentils are full of fiber, protein, vitamins like Iron, folate and minerals such as molybdenum. Sweet potatoes are chalked full of beta-carotene, vitamin C and manganese; super high in antioxidants and anti-inflammatory properties. Quinoa is a great complete protein full of fiber, zinc, copper and magnesium.

➡️ For the canned ingredients beware of BPA in the cans. BPA stands for bisphenol A and it is used as a chemical to make plastics and resins. It is known to mimic the structure and function of the hormone estrogen as well as being able to interfere with other hormone receptors, such as thyroid hormone receptors, therefore potentially altering their function. It has been linked to many health problems. Be sure to buy cans that say “BPA Free” on the label to avoid this hormone disruptor.

In a crock-pot combine:

· 1 can of chopped tomatoes

· 2 cut up sweet potatoes

· 1 chopped zucchini

· 1 chopped bell pepper

· 1 pack of mushrooms

· 1 cup of quinoa

· 1 cup of lentils

· 5 cups of veggie stock (low sodium)

· ¼ cup of maple syrup

· 2 tbls of chili powder

· 1 tbls cumin

· 1 tbls curry powder

· 1 tsp turmeric

· 1 tsp of paprika

· ½ tsp of cayenne pepper (-/+ depending on preference)

· ½ tsp of salt (sea/Himalayan)

· ½ tsp pepper


Cook on high for 4 hours or low for 6. Serve up and enjoy! Top with avocado for a source of fat if you wish!


Emily Manuel, B.A, RHN, CYT
 

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