Sweet Potato Lentil Chili

sweet-potato-lentil-chili

By The Physicians Committee

Red lentils work nicely to thicken this chili, while the sweet potato gives a mellow, smooth contrast to the spices.

Makes 6 servings

  • Splash of water
  • 1 3/4 cups onions, diced
  • 1 cup celery, diced
  • 2 – 2 1/2 cups orange-fleshed sweet potatoes, peeled and cut in 1 inch cubes
  • 3 large cloves garlic, minced
  • 1 teaspoon sea salt
  • Ground black pepper to taste
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon crushed red pepper flakes (or to taste)
  • 1 1/4 cups dry red lentils
  • 2 1/2 cups water
  • 1 – 28-ounce can crushed tomatoes
  • 1 – 14-ounce can black or kidney beans, rinsed
  • 1 bay leaf
  • 3 tablespoons freshly squeezed lime juice
  • Lime wedges (for serving)

In a large pot on medium heat, add water, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through.

Cover and cook for 6 to 8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot. Rinse lentils.

Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil.

Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally. Stir in lime juice and serve portions with lime wedges.

Cooking Note: If you only have whole or diced tomatoes, use a hand blender to “crush” them. First pour off some liquid from can into pot, then use a hand blender to puree tomatoes directly in the can.

Per serving:

  • Calories: 306
  • Fat: 1.4 g
  • Saturated Fat: 0.3 g
  • Calories from Fat: 3.9
  • Cholesterol: 0 mg
  • Protein: 18.5 g
  • Carbohydrates: 58.6
  • Sugar: 9.7 g
  • Fiber: 15.1 g
  • Sodium: 451 mg
  • Calcium: 136 mg
  • Iron: 7.4 mg
  • Vitamin C: 31 mg
  • Beta-Carotene: 5386 mcg
  • Vitamin E: 1.8 mg

Source: Eat, Drink & Be Vegan by Dreena Burton of www.PlantPoweredKitchen.com.