Sweet Potato Lentil Chili Recipe

Sweet Potato Lentil Chili Recipe

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Red lentils work nicely to thicken this chili, while the sweet potato gives a mellow, smooth contrast to the spices.

Makes 6 servings

  • Splash of water
  • 1 3/4 cups onions, diced
  • 1 cup celery, diced
  • 2 - 2 1/2 cups orange-fleshed sweet potatoes, peeled and cut in 1 inch cubes
  • 3 large cloves garlic, minced
  • 1 teaspoon sea salt
  • Ground black pepper to taste
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon crushed red pepper flakes (or to taste)
  • 1 1/4 cups dry red lentils
  • 2 1/2 cups water
  • 1 – 28-ounce can crushed tomatoes
  • 1 – 14-ounce can black or kidney beans, rinsed
  • 1 bay leaf
  • 3 tablespoons freshly squeezed lime juice
  • Lime wedges (for serving)

In a large pot on medium heat, add water, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through.

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In large pot on medium heat, add water, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through.

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Cover and cook for 6 to 8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot. Rinse lentils.

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Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil.

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Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally. Stir in lime juice and serve portions with lime wedges.

Cooking Note: If you only have whole or diced tomatoes, use a hand blender to “crush” them. First pour off some liquid from can into pot, then use a hand blender to puree tomatoes directly in the can.

Per serving:

  • Calories: 306
  • Fat: 1.4 g
  • Saturated Fat: 0.3 g
  • Calories from Fat: 3.9
  • Cholesterol: 0 mg
  • Protein: 18.5 g
  • Carbohydrates: 58.6
  • Sugar: 9.7 g
  • Fiber: 15.1 g
  • Sodium: 451 mg
  • Calcium: 136 mg
  • Iron: 7.4 mg
  • Vitamin C: 31 mg
  • Beta-Carotene: 5386 mcg
  • Vitamin E: 1.8 mg

Source: Eat, Drink & Be Vegan by Dreena Burton of www.PlantPoweredKitchen.com.