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)
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
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