Sweet Potato, Black Bean, & Lentil Vegetarian Chili
This hearty, filling sweet potato chili has lots of protein from lentils and black beans! It's the perfect cozy meal to curl up with on a cold or rainy day.
Prep Time20mins
Cook Time45mins
Total Time1hr5mins
Servings: 12servings
Calories: 360kcal
Ingredients
1Tbsp.olive oil
1onion,diced
5clovesgarlic,minced or grated
3cupsvegetable broth
3cupswater
30oz.can crushed tomatoes
6oz.can tomato paste
2cupsdried green lentils
4carrots,diced
2Tbsp.chili powder(start with 1 1/2 Tbsp. if you're sensitive to heat)
1tsp.smoked paprika
3/4tsp.cumin
3/4tsp.cayenne pepper(or more or less to your desired level of spiciness)
1 1/2tsp.salt
1large or 2 small sweet potatoes,peeled and cut into 1/2 inch cubes
3cups(2 cans) black beans, drained and rinsed
Instructions
In a large pot over medium heat, add the olive oil, chopped onion, and garlic. Sauté for about 5 minutes.
Add the vegetable broth, water, crushed tomatoes, tomato paste, lentils, and carrots. Then, add the spices (chili powder, paprika, cumin, cayenne, and salt). Turn the heat up to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low, cover and simmer for 10 minutes.
After 10 minutes, add cubed sweet potato and black beans and simmer on medium-low heat for 40-50 more minutes or until the lentils are tender. Add extra water or broth to thin, if needed, toward the end.
Top chili with sour cream, avocado slices, and/or freshly grated cheese, if desired. Enjoy!