Description
This Vegan Sweet Potato Lentil Chili is a hearty and flavorful dish perfect for a cozy dinner. Packed with protein and fiber, this plant-based chili is easy to make and sure to satisfy your taste buds.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 large onion (diced)
- 3 garlic cloves (minced)
- 1 red bell pepper (diced)
- 2 medium sweet potatoes (peeled and cubed)
Protein & Legumes:
- 1 cup dried brown or green lentils (rinsed)
- 1 can (15 ounces) black beans (drained and rinsed)
- 1 can (15 ounces) kidney beans (drained and rinsed)
Seasonings:
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish:
- juice of 1 lime
- 1/4 cup fresh cilantro (chopped, for garnish)
Instructions
- Prepare the Base: Heat olive oil in a large pot. Sauté onion, bell pepper until softened. Add garlic and cook briefly.
- Add Ingredients: Stir in sweet potatoes, lentils, black beans, kidney beans, tomatoes, broth, seasonings. Bring to a boil.
- Simmer: Reduce heat, simmer uncovered for 35-40 minutes until thickened and ingredients are tender.
- Finish: Stir in lime juice. Garnish with cilantro before serving.
Notes
- This chili pairs well with cornbread or rice.
- For extra creaminess, try adding coconut milk or cashew cream.
- Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Soup
- Method: Stovetop, Simmering
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 18 g
- Protein: 17 g
- Cholesterol: 0 mg
