One Pot Lentil Sweet Potato Chili | Vegan

One Pot Lentil Sweet Potato Chili | Vegan

It’s starting to get really cold out here so I’m increasingly craving soups and warm meals and of course there’s nothing cozier than a big bowl of chili! Usually chili would contain a mixture of beans but I decided to try something different, so I came up with this lentil chili recipe and I was definitely not disappointed.

In fact I am making this again very soon! I can say with certainty that this chili has nothing to envy from a traditional chili. It is so rich, thick and full of flavor that will almost make you think that there’s some kind of meat in it. But no! It’s totally vegan and it simply contains lentils, veggies and a mixture of spices!

I added sweet potatoes to this dish and that upgraded it majorly! It adds a bit of sweetness and extra texture and balances the deep flavor of the dish. This recipe is super simple and even though you will only need simple pantry-friendly ingredients it tastes amazing and has so many different layers of flavors.

I took my time simmering this chili slowly to perfection and I would advise you doing the same. The longer it simmers the better the flavors meld together. I loved this recipe so much and I wouldn’t change a thing when done again except for adding a bit of tomato paste which I did not have in my pantry.

Also, you won’t need much equipment or lots of cleaning afterwards with this recipe since it’s made in just one pot. You will simply add your ingredients in different steps.

So there you have it! Here is your next dinner! I really hope you enjoy it as much as we did at my home!

One Pot Lentil Sweet Potato Chili | Vegan

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
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A one pot rich and thick chili made with lentils, sweet potatoes and a mixture of flavorful spices!

Ingredients

Directions


1. In a 5qt Dutch oven heat your olive oil over medium high heat, add your onion and garlic and sautee for two, three minutes until softened. Add your celery, lentils, and spices besides allspice and chili powder, and 1 cup of water, stir and let sauce for 5 or 10 minutes until fragrant.

2. Add crushed tomato and stir. Add 3 cups of water and your vegetable bouillon and bring to a simmer. Let simmer for about 30 minutes until the lentils are tender while occasionally stirring and adding some of your chili powder. Adding your chili powder gradually in a span of 30 minutes will give your chili a deeper layered flavor.

3. Once your lentils are soft, add the sweet potato, peppers, allspice and rest of water and reduce heat to medium low. Let slowly simmer for another 15-20 while occasionally stirring. This will help your chili thicken. If your chili becomes too thick your can always add a bit more water.

4. Remove from heat and cover with the lid until it’s time to eat or let cool for 10 minutes and serve! Serve your chili with some avocado or vegan sour cream and some cilantro!

    Notes:

  • You can refrigerate any left overs up to 4 days or even freeze it.
  • This chili is even tastier when enjoyed the next day.
  • If you want the chili flavor to be more distinctive you could add another tsp of chili powder but I highly recommend adding it slowly while your chili simmers as I explained above.


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