Sweet Potato and Lentil Chili (vegan)

I have a bad case of the Mondays. It’s bad enough coming back from a weekend but losing an hour of sleep? Ugh. Let’s just say it’ll be a glorious day when we get that hour back in November.

Anyway, I have a very special recipe for you today.

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Drumroll please…

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It’s my first official vegan recipe for Damn Delicious!

See, I try to eat healthy most of the time (except for when Jason’s in town - then cheeseburgers, fries, and artery-clogging goodness is all fair game) and I’m even somewhat of a vegetarian when Jason is away at school. But trying out vegan recipes is always a bit of a struggle because abstaining from dairy and egg products is almost impossible!

But this chili here? Yeah, it makes veganism seem completely doable (note: the Greek yogurt and cheese is merely for garnish/photographic purposes). I tried out this recipe for Naturebox and to be honest, I was a bit skeptical about it in the beginning. I’m not the biggest lentils fan - I’ve actually only had it once before at a restaurant and I wasn’t completely in love with it - and I’ve never had meatless chili either but I decided to stick with the recipe as is and boy am I glad I did.

Within the first bite of this chili, I was in heaven. The sweet potatoes and lentils are incredibly filling, and you have every guarantee that you won’t be missing the meat. Plus, with a side of cornbread, you’ll be sure to be asking for seconds!

You can get the full recipe here over at the NatureBox blog!