1 cup green lentils

1 (14-ounce) can diced tomatoes

1 1/2 cups water

3 tablespoons chili powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup chopped or torn lacinato kale leaves

Garnish options: coconut yogurt and pickled red onions

Prepare the following and place them in a slow cooker: peel and dice 1 medium sweet potato, dice 1 small red onion, and rinse 1 cup green lentils.

Add 1 (15-ounce) can diced tomatoes and their juices, 1 1/2 cups water, 3 tablespoons chili powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and stir to combine.

Secure the lid and place on low for 8 to 10 hours or high for 4 to 6 hours until the lentils and sweet potato are tender. Season again if necessary.

Cover and cook until the sweet potato and lentils are tender, 8 hours on the LOW setting or 4 to 6 hours on the HIGH setting. Meanwhile, clean, stem and roughly chop 1 cup lacinato kale. Store in the refrigerator.

Thirty minutes before serving, stir the kale into the chili. Garnish with coconut yogurt or pickled red onion if desired.

RECIPE NOTES

Storage: The chili can be stored in an airtight container for up to 5 days in the refrigerator or up to 1 month in the freezer.

(Laura Arnold is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)