Chipotle Sweet Potato and Lentil Chili
The rich and smoky flavor of this plant-based chili is sure to please. It comes together with in just one pot for minimal clean up!
Servings: 4 bowls
- 2 tablespoons extra virgin olive oil
- 1 onion finely chopped
- 1 bell pepper cored and finely chopped
- 3 garlic cloves minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1-2 teaspoons ground chipotle powder see notes
- ½ teaspoon salt
- 15 ounces diced tomatoes with their juices
- 1 cup brown lentils soaked for 4 hours
- 3-4 cups vegetable broth
- 2 cups sweet potato peeled and diced into 1-inch cubes
- suggested toppings: lime juice, vegan sour cream or yogurt, cilantro, avocado and vegan cheese
In a large pot, warm oil over medium heat. Add onion and cook for 3 minutes, or until translucent.
To the pot, add the pepper and garlic. Sprinkle with cumin, chili powder, oregano, chipotle powder and salt. Continue to cook for 5 more minutes, making sure to scrape the browned spices from the bottom of the pot.
Next add the diced tomatoes, lentils, and 3 cups vegetable broth. Cook for 25 minutes.
Lastly, add the sweet potato, cover and cook for an additional 20 minutes, or until both potato and lentils are tender. If you feel like you need more broth, add it now. Taste test to see if you prefer more salt. Serve warm with desired toppings and enjoy!
- Chipotle Powder or Chipotle Peppers in Adobo Sauce- You have two options for chipotle pepper; either using it ground or finely chopping up one canned chipotle pepper and adding it to the pot along with 1-2 tablespoons adobo sauce. While the latter adds more flavor, I always have the powder on hand and find it much easier to use. I typically add 1 teaspoon for medium spice but you can add more if you like it hot. If you prefer a mild chili you can substitute 2 teaspoons smoked paprika in its place.
- Diced Tomatoes- Tomatoes add umami flavor to the chili so be sure not to leave them out. I like to use diced tomatoes for texture but crushed tomatoes will also work fine.
- Vegetable Broth- using a flavorful broth is key to making this chili extra delicious. My favorite is Better Than Bouillon.
- Brown Lentils- These are sometimes referred to as green lentils but I call them brown so they're not to be confused with French green lentils which are much smaller. Cooking time can vary for dried lentils depending on how old they are (older lentils take longer). Presoaking them helps them cook faster. If you decide to skip soaking just keep in mind you may need to cook them for a little longer than directed.
- Sweet Potato- Dicing the potato evenly into 1-cubes will help assure that all of it cooks at the same rate. You don't want some hard pieces and some mushy pieces just because it was diced into different sizes.
Calories: 348kcal | Carbohydrates: 55g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Sodium: 1067mg | Potassium: 1044mg | Fiber: 20g | Sugar: 10g | Vitamin A: 11211IU | Vitamin C: 54mg | Calcium: 119mg | Iron: 6mg