Lentil Sweet Potato Chili
This hearty, one pot Lentil Sweet Potato Chili is smoky a little spicy, and full of plant based protein and fiber!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup diced red onion
- 1 poblano chile seeded and diced
- 1 jalapeño seeded, deveined and finely diced
- 2 cups diced sweet potato
- 1 teaspoon grated garlic
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon ground cinnamon
- Salt and fresh ground black pepper to taste
- 2 tablespoons tomato paste
- 1 cup split red lentils rinsed
- 4 ounce can diced green chiles
- 1 tablespoon maple syrup
- 28 ounce can crushed tomatoes
- 3 cups low sodium vegetable broth
- 15 ounce can black beans rinsed and drained
- 15 ounce can kidney beans rinsed and drained
- Avocado red onion, and cilantro for toppings
Instructions
- Heat a tablespoon of olive oil in a large pot over medium high heat. Add in the onion, sweet potato, poblano, and jalapeño. Season with salt and pepper and sauté for 5-6 minutes. Add in the garlic and all of the dried spices and sauté another 2 minutes.
- Add in the tomato paste and stir it into the vegetables. Pour in the crushed tomatoes, green chiles, maple syrup, and vegetable broth. Scrape up any brown bits from the bottom of the pot.
- Bring the chili to a boil, then pour in the red lentils. Stir everything together and lower the heat to medium low. Let it simmer for 15-20 minutes or until the lentils are tender. Stir occasionally so that the lentils don't stick to the bottom of the pot.
- If the chili starts to get too thick, pour in additional broth or water. Once the lentils are tender stir in the black beans and kidney beans and bring it back up to a simmer. Serve the chili topped with diced red onion, avocado, and cilantro if desired.
Nutrition
Calories: 339kcal | Carbohydrates: 65g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 690mg | Fiber: 19g | Sugar: 17g