Sweet Potato Lentil Chili

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Difficulty:

Easy

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hrs

Pairs well with...

Ingredients

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, finely chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
⅔ cup dried green lentils
1 (24 oz) jar tomato purée or crushed tomatoes
2½ cups hot vegetable stock
1 large red bell pepper, seeded and diced
1 pound sweet potatoes, peeled and diced
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 teaspoons hot chili sauce (such as RedHot or your favorite brand)
2 tablespoons chopped fresh cilantro
For serving: sliced avocado, Greek yogurt, and extra cilantro
Salt and pepper to taste

1Sauté the Aromatics

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, garlic, coriander, cumin, cinnamon, and a generous pinch of salt and pepper. Sauté for about 5-7 minutes, until the onions and celery are fragrant and softened.

2Simmer Lentils

Stir in the lentils, tomato purée, and vegetable stock. Bring to a boil, reduce the heat, cover, and simmer gently for 20 minutes, until the lentils begin to soften.

3Add Remaining Ingredients

Add the diced red pepper, sweet potatoes, kidney beans, black beans, and chili sauce. Return to a boil, cover again, and simmer for another 20 minutes, or until the vegetables and lentils are tender.

4Finish & Serve

Stir in the chopped cilantro and remove from the heat. Serve hot, topped with your choice of toppings. We recommend sliced avocado, a dollop of Greek yogurt, and extra cilantro. Add more chili sauce to taste for additional heat.