Perfectly thick and Smoky Vegan Sweet Potato Chili, without the meat! Filled with protein and fibre-rich lentils, zesty tomatoes and roasted red peppers. Makes for an easy (and tasty) meatless Monday!
There’s nothing quite like a warm, comforting, hearty bowl of chili when you get home from a busy day. With this recipe you can have all of the comfort, without the meat! If you’re trying to add more vegetarian meals into your routine, I would highly recommend starting with a lentil-based dish. Lentils are great at taking on whatever flavour you cook them in – such versatile little guys.
I use both dried red lentils and canned brown lentils in this dish. Red lentils are awesome because they disintegrate into the dish, so you can’t even taste them (so it’s basically like bonus protein!).
The chipotle in this Smoky Vegan Sweet Potato Chili really takes things to the NEXT LEVEL. It truly feels like you’re having a big ol’ brisket, fresh out of the smoker…
Okay, maybe not quite like that. However, I would say this chili comes as a close second. It has the perfect amount of heat without being overpowering. I’m an enormous wuss when it comes to spicy foods but I was totally okay with this amount of chipotle. But! If you’re hesitant to risk it, feel free to decrease the chipotle to 1.5 teaspoons. Enjoy!
Yields About 5 servings
Perfectly thick and Smoky Vegan Sweet Potato Chili, without the meat! Filled with protein and fibre-rich lentils, zesty tomatoes and roasted red peppers. Makes for an easy (and tasty) meatless Monday!
10 minPrep Time
1 hr, 15 Cook Time
1 hr, 25 Total Time
Save RecipeIngredients
- 1 1/2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 large onion, diced
- 1 medium sweet potato, peeled and cubed
- 2 teaspoons dried chipotle (adds a little kick! if you're not into spicy, only add 1.5 teaspoons)
- 1 can (28oz) diced tomatoes
- 3 cups no-salt-added vegetable broth
- 1/2 cup dried red split lentils, rinsed
- 2 tablespoons chilli powder
- 1 tablespoon ground cumin
- 1 can lentils, rinsed and drained
- 1/2 cup roasted red peppers, diced
- 1/2 teaspoon table salt
- Optional: top with fresh cilantro, fresh green onions or sour cream (super delicious if you want a non-vegan topping!)
Instructions
- In a large pot, heat extra-virgin olive oil, garlic and diced onion over medium-high heat for 4-5 minutes. Add the diced sweet potato and cook for another 4-5 minutes. Add dried chipotle and cook, stirring continuously for 1 additional minute.
- Add the canned tomatoes and vegetable broth, stir.
- Rinse the dried red lentils in a colander to remove any dust or debris. Add drled lentils, chilli powder and ground cumin to the pot, stir to combine.
- Bring to a boil over high heat, once boiling reduce heat to low, cover with a lid and let simmer for 45 minutes. Remove the lid and let simmer for an additional 15 minutes to allow some of the fluid to evaporate.
- Add the canned lentils and roasted red peppers, cook uncovered for an additional 15 minutes to thicken.
- Add table salt, stir and serve!
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