Sweet Potato Lentil Chili
This vegetarian chili combines roasted sweet potatoes and hearty lentils, simmered until tender to create a fragrant, thick stew. The dish features a velvety texture with bits of caramelized sweetness and a rich, savory flavor profile, showcasing a vibrant bowl filled with colorful ingredients.
Equipment
- Baking sheet
- Large pot or Dutch oven
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 cup dried lentils rinsed
- 1 tablespoon olive oil for roasting and sautéing
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 1 can diced tomatoes 14 oz, with juice
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzling with 1 tablespoon of olive oil. Toss gently to coat, then roast for about 25-30 minutes until they’re tender and slightly caramelized around the edges.
- While the sweet potatoes are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 5-7 minutes until translucent, filling your kitchen with a sweet aroma and the onions start to brown slightly.
- Add the minced garlic to the onions and cook for another minute until fragrant, stirring constantly to prevent burning. The mixture should smell savory and your kitchen will be filled with a fresh garlic scent.
- Pour in the diced tomatoes with their juice and stir well, breaking up some of the tomatoes with your spoon. Let this mixture simmer for 5 minutes, allowing the flavors to meld and the liquid to slightly reduce.
- Add the rinsed lentils, ground cumin, smoked paprika, salt, and pepper to the pot. Stir everything together, coating the lentils and onions evenly with the spices.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25 minutes, stirring occasionally, until the lentils are tender and the chili has thickened.
- Check the roasted sweet potatoes; once they're caramelized and tender, add them directly into the chili. Gently stir to combine, allowing the flavors to meld for about 5 more minutes.
- Taste the chili and adjust the seasoning with more salt, pepper, or spices if needed. For a smoky boost, sprinkle in a pinch of smoked paprika, then give it a final stir.
- Serve the chili hot, garnished with fresh herbs if desired. Enjoy a hearty, textured dish bursting with sweet, smoky, and savory flavors.
Notes
For an extra kick, add a dash of hot sauce or a squeeze of lime before serving. Leftovers store well in the refrigerator for up to 3 days. Feel free to customize with additional vegetables or beans for variety.