Description
This vegan sweet potato lentil chili is a hearty and nutritious plant-based meal perfect for chilly days. Packed with tender sweet potatoes, protein-rich lentils, and a vibrant blend of spices, this chili is both comforting and flavorful. It’s easy to prepare on the stovetop, making it a wholesome option for weeknight dinners or meal prepping.
Ingredients
Scale
Vegetables and Legumes
- 2 medium sweet potatoes, cubed
- 1 cup brown or green lentils, rinsed
- 1 bell pepper, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
Liquids
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
Spices and Seasonings
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
Oils
- 1 tbsp olive oil
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and diced bell pepper. Cook, stirring occasionally, until they are softened and fragrant, about 5-7 minutes.
- Add Spices and Garlic: Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for about 1 minute, stirring constantly, until the spices become aromatic.
- Add Sweet Potatoes and Lentils: Add the cubed sweet potatoes and the rinsed lentils to the pot. Stir well to evenly coat them with the spice mixture and cook for a minute to combine the flavors.
- Combine Liquids: Pour in the diced tomatoes with their juices and the vegetable broth. Stir everything together and bring the mixture to a gentle boil over medium-high heat.
- Simmer the Chili: Reduce the heat to low and let the chili simmer uncovered for 30 to 35 minutes. Stir occasionally to prevent sticking, and cook until the sweet potatoes are tender and the lentils are cooked through.
- Season and Serve: Taste the chili and season with salt and pepper as desired. Serve hot, optionally garnished with fresh herbs or avocado slices.
Notes
- You can substitute sweet potatoes with butternut squash if preferred.
- If you like a spicier chili, add a pinch of cayenne pepper or chopped jalapeños.
- This recipe can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a thicker chili, simmer uncovered for a longer time or mash some of the sweet potatoes.
- Serve with rice, cornbread, or tortilla chips for a complete meal.
