Hi all! Lately I have been trying out a lot of vegan/vegetarian recipes. I am not a huge fan of chili, but I am a very HUGE fan of sweet potatoes. When I saw recipes for sweet potato chili I had to test it out. The first time I made this chili, I only did the lentils and not the black beans. The texture was not “chili” enough and beans were much needed. Next time, I may even try to add another can of beans. Anyways, this recipe is great for the vegetarians craving a chili on a cool fall day!
Sweet Potato Chili
Ingredients:
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ onion, diced
- 3 stalks celery, diced
- 3 sweet potatoes, cubed
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 can diced tomatoes with green chilies
- 1 can black beans, rinsed and drained
- 3 cups vegetable broth
- 2 cups red lentils, steamed
- 3 Tbsp chili powder
- 1/8 tsp Cayenne
- 1 Tbsp Cumin
- ½ Tbsp paprika
- ½ tsp pepper
- salt to taste
Directions:
- Heat the olive oil in a pot at medium heat. Add in the peppers, onion, and celery . Cook and stir until tinder, about 5-7 minutes. Add in the sweet potatoes and garlic. Cover the pot while cooking and stir occasionally, another 10 minutes.
- Add in the remaining ingredients and stir.
- Bring to boil, reduce heat and simmer until thickened. I tend to let my chili cook long and slow, but it depends on your preference. Usually 1-3 hours.
- Season as you’d like.
- Serve hot and top with ingredients of your choice. I personally love the flax seed chips from Trader Joe’s
Kimmy's Joyful Kitchen 
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