Vegan Sweet Potato Chili
This sweet potato chili is made with a base of red lentils, and the spice profile is complemented perfectly with the tender sweet potatoes. This will be a family favorite!
Servings 6
Ingredients
- 2-3 tablespoons water
- 2 cups chopped onions
- ½ cup diced celery
- 1 - 1 ¼ teaspoons sea salt
- Ground black pepper to taste
- 1 tablespoon chili powder
- 1 teaspoon paprika or sweet paprika
- 1 teaspoon ground cumin
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon cinnamon
- ¼ - ½ teaspoon crushed red pepper flakes or to taste
- 4 cups peeled and cubed about 1” orange or yellow sweet potatoes
- 3 large cloves garlic minced
- 1¼ cups dry red lentils rinsed
- 2 1/2 cups water
- 1 28-oz can crushed tomatoes
- 1 14-oz can black or kidney beans, rinsed and drained
- 1 bay leaf
- 2 tablespoons freshly squeezed lime juice
Instructions
- Place a large pot on medium heat. Pour in 2 tablespoons of water and add the onions, celery, salt, pepper, and spices, and stir through. Cover and cook for 4 to 5 minutes, stirring occasionally, until the onions are slightly soft; reduce heat if the onions are sticking to the bottom of the pot.
- Add the sweet potatoes and garlic, and stir through, adding another splash of water if needed. Add the lentils to the pot along with the 2½ cups water, tomatoes, beans, and bay leaf, and stir to combine. Increase the heat to bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally. Stir in lime juice, remove bay leaf, and serve.
Notes
Serving Suggestions: Serve topped with a dollop of guac, or Cashew Cream.