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A Hearty Vegan Sweet Potato Lentil Chili Recipe

As the chill of winter settles in, there’s nothing quite like a warm, comforting bowl of chilli to soothe the soul. Not only is this Vegan Sweet Potato Lentil Chili delightful to the palate, but it’s also packed with nutrients, making it an ideal dish for those cold evenings. Bursting with flavours and robust textures, this recipe celebrates the wholesome goodness of plant-based ingredients.

The Nutritional Benefits

Sweet potatoes are not only sweet and satisfying; they are also a rich source of vitamins A and C, fibre, and potassium. When paired with lentils, which are high in protein and iron, they create a nutritious meal that will keep you energised throughout the day. This chilli is an excellent option for anyone looking to incorporate more plant-based meals into their diet.

Ingredients

To make this warming Vegan Sweet Potato Lentil Chili, you will need the following ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (400g) of drained and rinsed black lentils (or 240g of dried lentils)
• 1 can (400g) of chopped tomatoes
• 500ml vegetable stock
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• Fresh coriander (cilantro), for garnish
• Optional toppings: avocado, coconut yoghurt, or lime wedges

Method

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it begins to soften. Next, stir in the minced garlic and red bell pepper, cooking for an additional 3 minutes until aromatic.

2. Add the Sweet Potatoes: Toss in the cubed sweet potatoes and cook for another 5 minutes, allowing them to absorb the flavours from the sautéed vegetables.

3. Incorporate the Lentils and Spices: Add the black lentils, chopped tomatoes, and vegetable stock to the pot. Sprinkle in the ground cumin, smoked paprika, dried oregano, cayenne pepper, and a pinch of salt and pepper. Stir well to combine all the ingredients.

4. Simmer to Perfection: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for approximately 30-35 minutes. Stir occasionally and add more stock or water if you prefer a thinner consistency.

5. Final Touches: Once the sweet potatoes are tender and the lentils have cooked, taste the chilli and adjust the seasoning as needed. If you’d like, add an extra pinch of cayenne for more heat.

6. Serve and Enjoy: Ladle the chilli into bowls and garnish with freshly chopped coriander. If you desire, top it with avocado, a dollop of coconut yoghurt, or a squeeze of lime for an added zing.

Conclusion

This Vegan Sweet Potato Lentil Chili is not just a meal; it’s a celebration of vibrant flavours and comforting textures. Perfect for a family dinner or meal prep for the week, it’s a versatile dish that can be enjoyed on its own or paired with crusty bread or rice. Not only does it warm you up, but it also nourishes your body, making it an ideal choice for any time of the year. So, gather your ingredients and let the cooking begin—it’s time to indulge in this delightful vegan treat!

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