Description
This Vegan Sweet Potato Lentil Chili is a hearty and flavorful plant-based chili that is perfect for a cozy night in. Packed with protein and fiber, it’s a satisfying dish that will warm you up from the inside out.
Ingredients
Scale
Chili:
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup dried brown or green lentils, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- Juice of 1 lime
Garnish:
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until softened.
- Reduce heat, cover, and simmer for 25–30 minutes, stirring occasionally until lentils and sweet potatoes are tender.
- Stir in lime juice before serving. Garnish with fresh cilantro.
Stir in garlic, bell pepper, and sweet potatoes; cook briefly. Add lentils, black beans, diced tomatoes, broth, tomato paste, spices, salt, and pepper. Bring to a boil.
Notes
- For added heat, include 1 diced jalapeño or a pinch of cayenne pepper.
- This chili tastes even better the next day after the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American / Tex-Mex Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 9 g
- Sodium: 540 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 15 g
- Protein: 14 g
- Cholesterol: 0 mg
