Lentil and sweet potato chili is the absolute essence of comfort food for cold weather. This vegan dish is so flavorful and filling that even the most hardcore carnivores won't miss the meat. Small brown lentils take the place of ground meat that is often used in chilis. They provide a similar texture and are also a great source of protein.
Vegan lentil and sweet potato chiliPrep Time: 10 minutes
Total Time: 60 minutes
Serves: 6 to 8
Ingredients2 tablespoons oil
1 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
2 tablespoons chili seasoning
1 tablespoon brown sugar
1/2 tablespoon cumin
1 teaspoon (smoked) paprika
1 cup dry brown lentils, rinsed
2 15-ounce cans diced tomatoes (or 4 cups fresh tomatoes)
1 15-ounce can crushed/pureed tomatoes
4 cups vegetable broth
1 bay leaf
2 15-ounce cans beans (use two different kinds like black, pinto or kidney beans), drained
1 8-ounce can sweet corn or 1 cup frozen corn (optional)
2 sweet potatoes, peeled and diced
Directions1. Heat the oil in a large stock pot or dutch oven. Add the onion and garlic and cook until soft and translucent.
2. Add chopped red bell pepper and cook to soften.
3. Add the rinsed brown lentils to the pot together with the spices and sugar. Stir in diced and crushed tomatoes, vegetable broth and bay leaf.
4. Cover and bring to a boil, then turn heat to low and simmer for 30 minutes until lentils have softened.
5. In the meantime, drain the cans of beans and corn. Peel and dice the sweet potatoes.
6.
Uncover the pot and remove the bay leaf. Stir in beans,
corn and sweet potato.
7.
Cover again and simmer for 20 minutes until sweet potato has softened.
8. Add desired toppings to each bowl, like cilantro, sliced green onion and diced avocado.
This vegan lentil and sweet potato chili
is one of those meals that tastes just as good, if not
better, when reheated. So feel free to make a double batch and freeze any leftovers for another time.
