Description
A hearty, plant-based chili packed with protein and fiber, perfect for cozy dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium bell pepper, diced
- 1.5 cups sweet potatoes, peeled and diced
- 1 cup dried green or brown lentils, rinsed
- 14.5 oz can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Optional: Chopped cilantro (for garnish)
- Optional: Avocado slices (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic, diced carrot, and bell pepper. Cook for an additional 2-3 minutes until they soften.
- Incorporate the diced sweet potato and stir for another 5 minutes.
- Mix in the rinsed lentils, diced tomatoes (with their juice), vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 25-30 minutes until the lentils and sweet potatoes are tender. Stir occasionally and add more broth if it thickens too much.
- Taste and adjust seasonings as needed. Serve hot, garnished with chopped cilantro and avocado if you like.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg