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.
5clovesgarlic,minced or grated
25oz. jar marinara sauce, approx. (can sub 30 oz. canned tomato sauce or crushed tomatoes)
6oz.can tomato paste
2cupsdried green lentils
2tablespoonschili powder(start with 1 1/2 tablespoon if you're sensitive to heat)
3/4teaspooncayenne pepper(or more or less to your desired level of spiciness)
1large or 2 small sweet potatoes,peeled and cut into 1/2 inch cubes
3cups(2 cans) black beans, drained and rinsed
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, marinara or tomato sauce, 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 let chili 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!