Quick Sweet Potato Lentil Chili
A hearty and flavorful vegan chili featuring sweet potatoes and lentils, perfect for a quick, comforting meal.
10 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
12g protein
54g carbs
6g fat
Ingredients
For 4 servings
- 2 sweet potato
- 2 tablespoons olive oil
- 1 yellow onion
- 3 cloves garlic
- 1 red bell pepper
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can canned lentils
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- salt — to taste
- black pepper — to taste
- 1/4 cup cilantro
Instructions
- 1
Peel and dice the sweet potatoes into small cubes.
- 2
Chop the onion and garlic. Dice the red bell pepper.
- 3
In a large pot, heat olive oil over medium heat.
- 4
Add the onion and garlic, sauté until onion is translucent, about 2-3 minutes.
- 5
Add diced sweet potatoes and red bell pepper, cook for another 5 minutes.
- 6
Stir in chili powder, cumin, salt, and black pepper.
- 7
Pour in canned diced tomatoes, vegetable broth, and rinsed lentils.
- 8
Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes until sweet potatoes are tender.
- 9
Adjust seasoning with salt and pepper to taste.
- 10
Garnish with chopped cilantro before serving.
Cook it this week.
NeatEat plans Quick Sweet Potato Lentil Chili — and the rest of your week — around your budget, groceries included.