Warming Lentil and Sweet Potato Chili (Vegan, GF)
This warming lentil and sweet potato chili is the perfect comfort food for colder months. This gluten-free, vegan sweet potato chili recipe is big on flavor!
Equipment
Ingredients
- 1 red bell pepper diced
- 1 small jalapeño diced (remove seeds for less heat)
- ½ onion diced
- 2 tablespoon avocado oil optional
- 4 cloves garlic minced
- 3 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 5-6 Roma tomatoes diced, or 2 15 oz. can diced tomatoes
- 1 large or 2 small sweet potatoes peeled and diced (about 2 cups diced)
- ¾ cup green or brown lentils
- 5 cups vegetable stock
- 1 15 oz can black beans or kidney beans
- 1 ½ cup corn kernels frozen or canned
- 1 teaspoon salt
- 1 tablespoon coconut sugar optional
- Chopped cilantro for serving
Instructions
- Heat oil in a pot over medium-high heat, and sauté the onion, bell pepper, and jalapeño. If not using oil, you may need to add 1 tablespoon of water to prevent sticking. Sauté until the onions are translucent, 5-7 mins.
- Add garlic, tomato paste, chili powder, cumin, and smoked paprika. Sauté until the garlic is fragrant, 2-3 more mins.
- Add tomatoes, sweet potato, lentils, and vegetable broth. Bring to a boil, and then lower heat down to a simmer. Simmer, covered, on medium to low heat, for about 20 mins. Check to see that the sweet potatoes are fork-tender and the lentils are tender at this time.
- Add beans, corn, and salt. Simmer for about 10 more mins. Taste and add sugar, more salt to taste, if needed.
- Serve vegan sweet potato chili topped with cilantro and avocado or vegan sour cream. Serve with quinoa or rice if you wish. Enjoy!
Nutrition
Serving: 1servingCalories: 367kcalCarbohydrates: 63gProtein: 17gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 1723mgFiber: 18gSugar: 17g
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