Description
This Vegan Sweet Potato Lentil Chili is a hearty, nutritious, and comforting dish perfect for chilly days. Packed with fiber-rich lentils and naturally sweet cubed sweet potatoes, it features a flavorful blend of spices including cumin, chili powder, and smoked paprika that create a warm, smoky aroma. This vegan-friendly chili is simmered to perfection in a vegetable broth base with diced tomatoes and sautéed vegetables, making it a wholesome meal that’s both filling and easy to prepare for a family-sized serving.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and cubed
- 1 bell pepper, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
Legumes & Canned Goods
- 1 cup brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
Liquids & Oils
- 4 cups vegetable broth
- 1 tbsp olive oil
Spices & Seasonings
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and diced bell pepper, cooking them until they become soft and translucent, about 5 minutes.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for about 1 minute, stirring constantly, until the mixture is fragrant and the spices bloom.
- Combine Sweet Potatoes and Lentils: Mix in the cubed sweet potatoes and rinsed lentils, ensuring they are evenly coated with the spice and vegetable mixture.
- Add Liquids and Tomatoes: Pour in the canned diced tomatoes along with their juices and the vegetable broth. Stir to combine all ingredients well and bring the mixture to a gentle boil.
- Simmer the Chili: Reduce the heat to a simmer and cook uncovered for 30-35 minutes, stirring occasionally, 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 needed. Serve hot as a comforting, healthy main dish.
Notes
- For a spicier chili, add a pinch of cayenne pepper or chopped jalapeño when adding the spices.
- Feel free to substitute brown or green lentils based on preference; red lentils will cook faster but become mushy.
- This chili keeps well and tastes even better the next day; store leftovers in an airtight container in the refrigerator for up to 4 days.
- For added protein, consider topping with vegan sour cream or avocado slices.
- You can make this chili in a slow cooker by combining all ingredients and cooking on low for 6-8 hours.
