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)
Ingredients
2tablespoonsolive oil
1onion, diced
2bell peppers, diced
3sweet potatoes, diced
3clovesgarlic, minced
2cupsvegetable broth
115-ounce can diced tomatoes with green chilis
2cupssteamed lentils
2tablespoonschili powder
1tablespooncumin
1tablespoonpaprika
¼teaspooncayenne 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.