This sweet potato lentil chili is the perfect meal for a cold winter day, packed with nutrients and fiber from the sweet potatoes, lentils, and veggies. Your guests will love it — and they won’t even know it’s healthy. Feel free to leave out any of the veggies you don’t like or don’t have, with the exception of the sweet potatoes, which make this dish. Onions, mushrooms, and hot sauce will also be great additions.
- 1 32oz container veggie broth (low sodium if possible)
- 1.5 C water
- 3 (14.5oz) cans diced tomatoes
- 1 16oz package dried lentils, rinsed
- 2 sweet potatoes, cubed
- 3 carrots, sliced
- 3 stalks celery, sliced (optional)
- 1 green pepper, sliced
- 1 to 2 cloves garlic, diced
- Huge handful kale (optional)
- 2 Tbsp cumin
- 1 Tbsp cinnamon
- 1 Tbsp chili powder
- 1 tsp pepper
- Hot sauce (optional — to taste)
- Add the veggie broth, water, diced tomatoes, and rinsed lentils into a large pot (mine is 5 quarts). Bring the mixture to a boil and let it simmer for about 10 minutes (to soften the lentils) while you’re chopping the garlic, carrots, sweet potatoes, celery, and green pepper.
- Throw the garlic, kale, carrots, and sweet potato into the simmering pot, followed about 5 minutes later by the celery and green pepper and your spices. The room will now proceed to smell awesome.
- Let the mixture continue to simmer, stirring frequently, until it reaches the level of cooked consistency you prefer. This shouldn’t take long (maybe 5 to 10 minutes more) — just make sure the carrots, sweet potatoes, and lentils are soft.
- Enjoy! Serve as is or top with extra marinara sauce, hot sauce, or salsa and cilantro.