Description
This hearty and nutritious Vegan Sweet Potato Lentil Chili combines tender sweet potatoes, protein-packed lentils, and a blend of warming spices simmered in a savory tomato and vegetable broth. Perfect for a cozy, plant-based meal that is both filling and flavorful.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, cubed
- 1 bell pepper, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
Legumes
- 1 cup brown or green lentils, rinsed
Pantry Staples
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and diced bell pepper and cook, stirring occasionally, until softened and translucent, approximately 5-7 minutes.
- Add Aromatics and Spices: Stir in minced garlic, cumin, chili powder, and smoked paprika. Cook for about 1 minute until the mixture becomes fragrant, enhancing the flavor base of the chili.
- Add Sweet Potatoes and Lentils: Mix in the cubed sweet potatoes and rinsed lentils, stirring everything together to combine evenly with the sautéed vegetables and spices.
- Add Liquids and Tomatoes: Pour in the canned diced tomatoes along with their juices and the vegetable broth. Stir to combine all ingredients thoroughly.
- Simmer: Increase heat to bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cook uncovered 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 seasoning with salt and pepper as desired. Serve hot, optionally garnished with fresh herbs or your favorite vegan toppings.
Notes
- Rinse lentils thoroughly before cooking to remove debris.
- For extra spice, add a pinch of cayenne pepper or hot sauce.
- Sweet potatoes can be substituted with butternut squash if preferred.
- This chili stores well and often tastes even better the next day.
- Serve with rice, cornbread, or vegan sour cream for a complete meal.
