Lentil And Sweet Potato Vegan Chili

This vegan chili recipe is a fresh take on the traditional chili. Rich in plant-based protein and fiber, full of beta-carotene and can be served alone, over rice, or on a bed of steamed greens.

Our vegan chili is made with lentils, sweet potatoes and a delicious stew of carrots, tomatoes, and chewy chopped mushrooms.

Hearty enough to serve at Super Bowl parties, and healthy enough to serve at brunch; our sweet potato & lentil vegan chili is full of important antioxidants to fight off colds and provide all the rib-sticking nourishment your family needs after a day of winter sports.

Serve our vegan chili with large bowls of steaming rice, couscous, or quinoa; a bowl of steamed kale or spinach,  our mashed cauliflower or plain steamed cauliflower.  We also like to have a bar of different condiments that our family can serve on top of their chili:

• Hot sauce or sriracha
• Tomato salsa or tomatillo salsa
• Sliced avocado
• Dehydrated wasabi peas
• Pickled vegetables like jalapeños, red peppers, or okra
• Roasted garlic
• Olive slices
• Red radish slices and fresh scallions
• Vegan Greek yogurt or sour cream

Vegan chili is delicious when served with our cheesy vegan corn muffins, a side of plantain stuffed jalapeños, and  avocado mango salad . No fumbles here!

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Lentil And Sweet potato Vegan Chili

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• Author: Vicky & Ruth
• Prep Time: 15 minutes
• Cook Time: 45
• Total Time: 1 hour
• Yield: 6 servings
• Category: Entree
• Method: Stove top
• Cuisine: American

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Description

This vegan chili recipe is a fresh take on the traditional chili. Rich in plant-based protein and fiber, full of beta-carotene and can be served alone, over rice, or on a bed of steamed greens.

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Ingredients

• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 1/2 tsp salt (or to taste)
• 3 tbsp olive oil, divided
• 1 medium size onion, diced
• 1 large sweet potato, peeled and diced into medium size pieces
• 2 carrots, peeled and sliced thin
• 1 clove garlic, minced
• 4oz canned diced green chiles
• 6oz tomato paste
• 1/2 cup lentils
• 1 tbsp oil
• 8oz portabella chopped small
• 28oz canned diced tomatoes
• 1 cup chopped fresh cilantro (optional)

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Instructions

1. Combine the chili powder, cumin, turmeric and salt in a mall bowl. Set aside
2. Heat 2 tablespoons of the olive oil in a soup pot. Add the onions and cook over medium heat for about 5  minutes, or until translucent, stirring occasionally
3. Add the diced sweet potato and carrots, cover and cook for 6-7 minutes, stirring occasionally
4. Add the garlic, green chiles, spice mix, and tomato paste and for cook 1-2 minutes. Add 4 cups water and the lentils, cover and cook for 25 minutes or until the lentils are tender, stirring occasionally
5. In the meantime, heat the remaining tablespoon of oil in a large nonstick skillet. Add the chopped mushrooms and cook over medium-high heat for 10-12 minutes
6. Add the cooked mushrooms, diced tomatoes and cilantro (if using) to the soup pot and cook for another 5 minutes

Nutrition

• Serving Size: 1 generous cup
• Calories: 197
• Sugar: 9.2
• Sodium: 746.2
• Fat: 7.8
• Saturated Fat: 1.1
• Unsaturated Fat: 6.2
• Trans Fat: 0
• Carbohydrates: 28.1
• Fiber: 7.4
• Protein: 7.4
• Cholesterol: 0