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In the world of comforting, hearty meals, few dishes can rival a bowl of chili. This is especially true for the Spicy Sweet Potato and Lentil Chili, a recipe that embodies warmth and satisfaction. Not only is this dish packed with flavor, but it is also brimming with nutrients, making it a perfect addition to your weeknight dinner repertoire. This vegetarian delight combines the natural sweetness of sweet potatoes with the robust texture of lentils, creating a satisfying meal that will please both vegetarians and meat-lovers alike.

Sweet Potato and Lentil Chili

Discover the ultimate comfort food with this Spicy Sweet Potato and Lentil Chili recipe! Bursting with flavor, this hearty vegetarian dish combines the sweetness of sweet potatoes and the protein-packed goodness of lentils, creating a satisfying meal that will delight everyone, meat-lovers included. Perfect for weeknight dinners or meal prep, it’s easy to customize with your favorite spices and veggies. Dive into a bowl of nutritious warmth and enjoy the endless possibilities!
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Ingredients
  

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium sweet potatoes, peeled and diced into ½-inch cubes

1 carrot, diced

1 bell pepper, diced (any color)

1 can (15 oz) diced tomatoes

1 cup dry green or brown lentils, rinsed

4 cups vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

Juice of 1 lime

Fresh cilantro for garnish (optional)

Avocado slices for serving (optional)

Instructions
 

Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

    Cook Vegetables: Add the sweet potatoes, carrot, and bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.

      Add Spices & Lentils: Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables in the spices. Add the rinsed lentils and pour in the diced tomatoes (with their juice) and vegetable broth.

        Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.

          Stir in Beans and Corn: Once the lentils and sweet potatoes are cooked, stir in the black beans and corn. Allow the chili to simmer for another 5 minutes to heat through.

            Finish with Lime: Remove the pot from the heat, and stir in the lime juice. Adjust seasoning with more salt, pepper, or cayenne if desired.

              Serve: Ladle the chili into bowls, and garnish with fresh cilantro and avocado slices if using. Enjoy your hearty, nutritious chili warm with cornbread or tortilla chips!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6