Finely chop one yellow onion and mince three cloves of garlic. Peel and dice two medium sweet potatoes into bite-sized cubes.

In your slow cooker, add the prepared onion, garlic, sweet potatoes, one can of diced tomatoes, and the drained kidney beans. Add one cup of frozen corn, one cup of dried green lentils, and pour in four cups of vegetable broth. Season with two tablespoons of chili powder, one teaspoon of cumin, salt, and pepper.

Cover the slow cooker and cook on low for about eight hours, or on high for approximately four and a half hours.

Taste the chili and adjust seasoning as needed, adding more salt, pepper, or chili powder to achieve desired flavors.

Scoop portions into bowls and garnish with diced avocado and fresh parsley or cilantro.