This hearty Sweet Potato & Lentil Chili is based off the chili in my Spicy Chili Spaghetti recipe. In this revised version, I subbed one of the cans of kidney beans for brown lentils, added a sweet potato, threw in another cup of vegetable broth and turned up the volume on the spices (I knew the sweet potato & lentils would soak up a lot of liquid, so I wanted to make sure it was flavorful). The result was deep and earthy, not overly spicy and definitely a version of chili I’ll be adding to the rotation.

Chili is one of my favorite foods because it packs SO MUCH plant-based goodness — beans, lentils, sweet potato, onions, bell peppers and even carrots. This Sweet Potato & Lentil Chili makes about 6-8 servings, so you can guarantee there’s enough for leftovers. And while I could genuinely eat this chili straight out of the crock pot, it’s even better garnished with some sharp cheddar cheese, diced red onions and a bit of hot sauce!

If you want to serve your chili in a true Southern style, then whip up a batch of Fiesta Cornbread Muffins to go with it. Just buy a box of Jiffy Cornbread Mix and make the batter according to package directions, but mix in a 15 oz. can of fiesta corn. Scoop the mixture in a muffin tin and cook according to package directions. The muffins are absolutely delicious and are perfect for soaking up the flavor-packed chili.

INGREDIENTS

• 1 - 15 oz. can dark red kidney beans, drained & rinsed

• 1 - 15 oz. can pinto beans, drained & rinsed

• 1 - 14.5 oz. can fire-roasted diced tomatoes

• 1 - 6 oz. can tomato paste

• 2-3 chipotle peppers in adobo sauce + 1 T. adobo sauce

• 5 c. vegetable broth

• 1 c. dry brown lentils

• 1 sweet potato, peeled & cut into small chunks

• 1 red onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 3-4 large carrots, peeled & diced

• 1 T. garlic powder

• 1 T. cumin

• 1 T. chili powder

• 1 T. vegan Worcestershire sauce (or soy sauce, tamari or coconut aminos)

• 1 t. red pepper flakes

• 1 t. smoked paprika

• 2 t. dried oregano

• Salt & pepper, to taste

• Optional: garnish with diced red onions & sharp cheddar cheese (or vegan cheese)

STEPS

1) Add all ingredients to a crock pot (use a crock pot liner for easy clean-up). Stir well, and cook on low for 6 hours. To ensure the chili thickens up, I place the lid askew on the crock pot to allow steam to escape.

2) Taste to see if additional salt or pepper is needed. Increase the heat to high and cook another 2 hours, stirring every 30 minutes.

3) Serve and garnish with cheese and onions, if desired.