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Lentil Sweet Potato Chili

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan chili packed with lentils, sweet potatoes, and spices, perfect for a cozy meal.

Ingredients

Vegetables and aromatics

  • 1 tablespoon olive oil
  • 1 cup diced red onion
  • 1 poblano chile poblano chile (seeded and diced)
  • 1 jalapeño jalapeño (seeded, deveined and finely diced)
  • 2 cups diced sweet potato
  • 1 teaspoon grated garlic
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 1.5 teaspoons dried oregano
  • 0.25 teaspoon ground cinnamon
  • to taste Salt and fresh ground black pepper
  • 2 tablespoons tomato paste
  • 1 cup split red lentils (rinsed)
  • 4 ounce diced green chiles
  • 1 tablespoon maple syrup
  • 28 ounce can crushed tomatoes
  • 3 cups low sodium vegetable broth
  • 15 ounce can black beans (rinsed and drained)
  • 15 ounce can kidney beans (rinsed and drained)

Toppings

  • to taste diced red onion, avocado, and cilantro (for serving)

Instructions 

  • Heat olive oil and sauté onion, sweet potato, poblano, and jalapeño for 5-6 minutes. Add garlic and spices, cook 2 minutes.
  • Stir in tomato paste, then add crushed tomatoes, green chiles, maple syrup, and broth. Scrape brown bits from bottom.
  • Bring to a boil, add lentils, simmer 15-20 minutes until tender, stirring occasionally.
  • If too thick, add more broth. Stir in beans, simmer briefly, then serve topped with desired toppings.

Notes

This chili is easy to customize with your favorite toppings and is perfect for meal prep.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chili, vegan, vegetarian