Sent by Amanda Ryan


  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 sweet potatoes, chopped
  • 2 796ml/28oz cans of diced tomatoes
  • 1 398ml/14 oz red kidney beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 3 1/2 cups vegetable broth
  • 1 1/2 cups dried green lentils (be sure to pick through them for any non-lentil things)
  • 2 tbsp chili powder
  • 2 tsp cumin
  • salt and pepper to taste
  • diced avocado for garnish, optional
  • fresh parsley or cilantro for garnish, optional


  1. Add all ingredients to slow cooker. Mix well.
  2. Cover and cook on low for 8 hours or on high for 4.5 hours
  3. Season with salt and pepper to taste. More chili powder can be added if you’d like. Give it a taste test and if you find it can use some more, go ahead and add, 1 tsp at a time.


I added ground Italian sausage (without fennel) from Lunardi’s and a drizzle of Sriracha.  You can also add sour cream.