Sweet Potato Lentil Chili

(Serves 4-6) WF, SF, NF

This hearty chili is more than just beans. It goes well with a side salad of mixed greens. Adapted from Eat, Drink & Be Vegan by Dreena Burton (Arsenal Pulp Press).


  • 1 tbsp coconut oil or olive oil
  • 1 3/4 cups onions, diced
  • 1 cup celery, diced
  • 2-2 1/2 cups sweet potatoes, peeled and cubed into 1-inch chunks
  • 3 large cloves garlic, minced
  • 1 tsp sea salt
  • Ground black pepper to taste
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/2 tsp crushed red pepper flakes (adjust to taste)
  • 1 1/4 cups dry red lentils, picked over, rinsed, and drained
  • 2 1/2 cups water
  • 1 28 oz can crushed or diced tomatoes
  • 1 14-15 oz can black beans or kidney beans, rinsed and drained 1 bay leaf
  • 3 tbsp lime juice
  • Lime wedges (for garnish)


  1. In a large pot on medium heat, add the first 13 ingredients: the oil, onions, celery, sweet potatoes, garlic, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon, and red pepper flakes. Stir to combine.
  2. Cover and cook for 7-9 minutes, stirring occasionally (reduce heat if onions stick to pot).
  3. Rinse lentils.
  4. Remove lid from pot and add the lentils, water, tomatoes, beans, and bay leaf. Stir to combine.
  5. Once boiling, reduce heat to low, cover, and simmer for at least 25-35 minutes, until sweet potatoes are softened and desired consistency is reached.
  6. Remove bay leaf and stir in lime juice, season to taste with additional salt and pepper.
  7. Serve with lime wedges.