Description
This Vegan Sweet Potato Lentil Chili is a hearty, flavorful, and wholesome dish perfect for a comforting meal. Packed with nutrient-rich sweet potatoes, protein-packed lentils, and a blend of spices, this chili is easy to prepare and ideal for a nutritious vegan dinner that the whole family will enjoy.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, cubed
- 1 bell pepper, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
Dry Ingredients
- 1 cup brown or green lentils, rinsed
Canned & Liquids
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
Spices & Oils
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and diced bell pepper, sautéing until they soften and become fragrant, about 5-7 minutes.
- Add spices and garlic: Stir in minced garlic, cumin, chili powder, and smoked paprika. Cook the mixture for around 1 minute until the spices release their aroma.
- Combine sweet potatoes and lentils: Add the cubed sweet potatoes and rinsed lentils to the pot, mixing thoroughly to coat them with the spices and vegetables.
- Add liquids and tomatoes: Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine all ingredients well, then bring the mixture to a gentle boil.
- Simmer the chili: Reduce the heat to a gentle simmer, leaving the pot uncovered. Cook 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 adjust the seasoning with salt and pepper as needed. Serve hot, optionally garnished with fresh herbs or vegan toppings of choice.
Notes
- You can use either brown or green lentils—both hold their shape well during cooking.
- For added heat, consider adding a pinch of cayenne pepper or some diced jalapeños.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serve with rice, cornbread, or over baked potatoes for a complete meal.
- For extra creaminess, stir in some coconut milk or a dollop of vegan sour cream before serving.
