Ingredients

Scale

For the Chili:

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 medium sweet potato, peeled and diced
1 cup dried lentils (green or brown), rinsed
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
4 cups vegetable broth
1 cup tomato sauce
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon chili powder
½ teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon maple syrup (optional, for a hint of sweetness)
Juice of 1 lime

For Garnishing:

Fresh cilantro, chopped
Avocado slices
Lime wedges
Dairy-free sour cream or Greek yogurt (if not vegan)

Instructions

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Add the Sweet Potatoes and Spices

Add the diced sweet potatoes to the pot and stir. Sprinkle in the cumin, smoked paprika, chili powder, cayenne pepper, salt, and black pepper. Stir well to coat the sweet potatoes in the spices, allowing them to toast slightly for 1-2 minutes to enhance their flavors.

Step 3: Add the Lentils and Liquids

Pour in the vegetable broth, tomato sauce, and fire-roasted diced tomatoes (with their juices). Add the rinsed lentils and stir everything together. Bring the mixture to a gentle boil.

Step 4: Simmer Until Tender

Reduce the heat to low, cover, and let the chili simmer for 25-30 minutes, stirring occasionally. The lentils should be tender, and the sweet potatoes should be soft but not mushy. If the chili thickens too much, add a splash of water or extra broth to adjust the consistency.

Step 5: Add Black Beans and Final Touches

Stir in the drained black beans and let the chili simmer for another 5 minutes. Squeeze in the juice of 1 lime and stir well. Taste and adjust seasoning as needed—add more salt, spice, or a touch of maple syrup for extra balance.

Step 6: Garnish and Serve

Ladle the chili into bowls and top with fresh cilantro, avocado slices, and a dollop of dairy-free sour cream or Greek yogurt. Serve with lime wedges on the side for an extra burst of freshness.

Prep Time: 15 minutes
Cook Time: 40 minutes

Nutrition

Calories: 350
Sugar: 9g
Fat: 5g
Carbohydrates: 55g
Fiber: 14g
Protein: 15g