Warm up with a bowl of vegan and gluten-free hearty vegetable lentil chili that's brimming with flavor and nutrition. Enjoy topped with shredded cheese or mashed avocado.
Course
Chili, Soup, Stew
Cuisine
Gluten-Free, Vegan
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings8
Calories300kcal
AuthorJessica Levinson
Ingredients
1tablespoonolive oil
2cupschopped onion
2cupschopped red, yellow, and orange bell peppers
1jalapeno pepper,seeded and diced
1tablespoonminced garlic
1tablespoonground cumin
2tablespoonchili powder
1teaspoonsweet paprika
1teaspoonground cinnamon
1 28-ozcan or box crushed tomatoes(preferably no added salt)
2cupslow-sodium vegetable broth
3cupswater
1 16-ozpackage dried green lentils
2cupscubed sweet potatoes
1teaspoonKosher salt
Freshly ground pepper
Instructions
Heat oil in a Dutch oven or soup pot over medium-high heat. Sauté onions and peppers for 5 minutes, until onions are translucent and peppers have started to soften.
Add garlic, cumin, chili powder, paprika, and cinnamon; stir until vegetables are well coated and spices are fragrant, about 1 minute.
Add crushed tomatoes, broth, water, lentils, and sweet potatoes to pot. Stir everything together and bring to a boil.
Reduce heat to simmer, cover, and cook for 30 minutes until the lentils and sweet potatoes are soft but not mushy. Season with salt and pepper.