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)
Directions
- 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.
- Cover and cook for 7-9 minutes, stirring occasionally (reduce heat if onions stick to pot).
- Rinse lentils.
- Remove lid from pot and add the lentils, water, tomatoes, beans, and bay leaf. Stir to combine.
- 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.
- Remove bay leaf and stir in lime juice, season to taste with additional salt and pepper.
- Serve with lime wedges.