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Lentil And Sweet potato Vegan Chili


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

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.


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)

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
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