So I was born in TX and raise in Virginia and chili has never been a vegan thing for me. Chili is for ground beef (or my favorite venison!) and lots of chili beans. But new year, trying a few new things, one of them is starting out with a few new vegan recipes to try! My kids swear this is the best chili they've ever eaten (they even admitted it on my Instagram stories!) I'd happen to agree too, the flavor of the whole food truly shines.
INGREDIENTS
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large red onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
½ teaspoon ground chipotle pepper
½ teaspoon ground cumin
1/4 teaspoon salt
3 ½ cups vegetable stock
1 15-ounce cans black beans, rinsed
1 14.5-ounce can diced tomatoes
½ cup dried lentils
serving suggestions: avocado, cilantro, (for non-vegan you can use crema, cheese)
INSTRUCTIONS
Heat a large heavy bottom pot with the oil over medium high heat.
Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
Add the stock, tomatoes, black beans and lentils and bring the mixture to a boil. Stir everything to combine.
Cover the pot and reduce the heat to maintain a gentle simmer.
Cook for 30-40 minutes until the lentils are fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
Season with salt as needed.
Garnish with avocado, cilantro, crema or cheese before serving.