Sweet Potato and Lentil Chili (vegan)

A winning chili for both vegetarians and omnivores that is sure to be a hit at your next potluck or family meal!

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!

Sweet Potato and Lentil Chili (vegan)

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 45 minutes minutes

Total: 1 hour hour

A winning chili for both vegetarians and omnivores that is sure to be a hit at your next potluck or family meal!

4.8 stars (4 ratings)

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Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 3 sweet potatoes, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 15-ounce can diced tomatoes with green chilis
• 2 cups steamed lentils
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon paprika
• ¼ teaspoon cayenne pepper, or more to taste
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Heat olive oil in a Dutch oven or large pot over medium high heat. Add onion and bell peppers, and cook, stirring occasionally, until tender, about 3-5 minutes. Add sweet potatoes and garlic and cook, stirring occasionally, until potatoes begin to soften, about 5-7 minutes. Stir in vegetable broth, diced tomatoes, lentils, chili powder, cumin, paprika, cayenne pepper, salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer until thickened, about 30 minutes.
• Serve immediately.

Notes

Adapted from NatureBox

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