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- 1 cup green or brown lentils, rinsed and drained - 2 medium sweet potatoes, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Olive oil for sautéing - Fresh cilantro for garnish (optional)

Hearty Lentil and Sweet Potato Chili

Warm up this season with a bowl of Hearty Lentil and Sweet Potato Chili, a nutritious and satisfying dish perfect for chilly nights. Packed with protein-rich lentils and antioxidant-loaded sweet potatoes, it’s a wholesome meal that's easy to prepare. This chili is not only comforting but also adaptable to various dietary preferences. Serve it with garnishes like cilantro or avocado for an extra burst of flavor and enjoy a nourishing dish that brings the whole family together.
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Ingredients
  

1 cup dried green or brown lentils, thoroughly rinsed

1 medium sweet potato, peeled and diced (approximately 1 cup)

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (choice of red or green), diced

1 can (14 oz) diced tomatoes, with their juices

1 can (15 oz) kidney beans, drained and rinsed

4 cups vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to your heat preference)

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Slices of avocado (for serving, optional)

Lime wedges (for serving, optional)

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion, diced bell pepper, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the garlic is fragrant.

    Incorporate Sweet Potatoes: Add the diced sweet potatoes to the pot, mixing them in with the sautéed vegetables. Cook for another 3-4 minutes to allow the sweet potatoes to begin softening and absorbing flavors.

      Spice it Up: Sprinkle the chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, and a pinch of salt and pepper into the pot. Stir well to evenly coat all the vegetables with the spices, cooking for an additional minute to toast them slightly.

        Combine the Ingredients: Pour in the rinsed lentils, diced tomatoes (including their juices), the drained kidney beans, and the vegetable broth. Stir all the ingredients together until they are well combined.

          Simmer the Chili: Increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to low. Cover the pot and allow it to simmer for 30-35 minutes, stirring occasionally. Check the consistency, adding more vegetable broth or water if the chili becomes too thick. Continue to simmer until both the lentils and sweet potatoes are tender.

            Final Seasoning: After simmering, taste the chili and adjust the seasoning as needed. Add more salt, pepper, or any of the spices to enhance the flavors to your liking.

              Serve: Ladle the hearty chili into individual bowls. Garnish with freshly chopped cilantro. For an extra touch, serve with slices of creamy avocado and lime wedges on the side for squeezing over the top, if desired.

                Prep Time, Total Time, Servings:

                  20 minutes | 1 hour | 6 servings