Lentil, Black Bean & Sweet Potato Chili
Prep time
Cook time
Total time
Like most chilis, if you don't have an ingredient, such as corn, leave it out or substitute another favorite ingredient. The sky is the limit when it comes to chili.
Cuisine: Hearty main
Serves: 8-10
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • ½ cup vegetable broth for sautéing
  • 4-5 cups water or vegetable broth
  • 1 16-ounce bag of uncooked lentils
  • 1 28-ounce can crushed tomatoes
  • 1 teaspoon salt (or more to taste)
  • ½ teaspoon ground black pepper (or more to taste)
  • 2 15-ounce cans of cooked black beans, rinsed
  • 2 large sweet potatoes, chopped into bite-sized pieces
  • 2 cups frozen corn
  • 2 teaspoons chili powder (or more to taste)
  • 1 teaspoon of paprika
  • Lime wedges for garnish (optional)
  • Chopped avocado for garnish (optional)
  • Fresh chopped cilantro for garnish (optional)
  1. Heat ½ cup of vegetable broth in large saucepan. Add the chopped onions and sauté until they become soft and translucent. About 3-5 minutes. Add the garlic, paprika, chili powder, salt and pepper and cook for another 2 minutes.
  2. Add the crushed tomatoes and 4 cups of water or vegetable broth. Add the lentils and bring to a boil. Lower the heat to a simmer and cook on low for approximately 20 minutes adding more broth or water if necessary. The lentils should be almost cooked.
  3. Add cooked black beans and sweet potatoes. Add more broth if needed. Simmer for another 10 minutes or until sweet potato is soft. Add the frozen corn and cook for another 5 minutes.
  4. Taste and season with more salt, pepper and chili powder if needed.
  5. Serve in large bowl and top with avocado, lime wedges or fresh cilantro. Serve with tortilla chips and hot sauce.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-super-bowl-recipes/