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- 1 cup dried lentils (green or brown) - 1 large sweet potato, peeled and diced - 1 can kidney beans, drained and rinsed - 1 medium onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 4 cups vegetable broth - 1 can diced tomatoes (14 ounces) - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 1 teaspoon dried oregano - Salt and pepper to taste - Olive oil for sautéing

Hearty Lentil and Sweet Potato Chili

Warm yourself up with this Hearty Lentil and Sweet Potato Chili! This comforting dish is packed with nutritious ingredients like lentils, which provide plant-based protein and fiber, and sweet potatoes, offering essential vitamins. With its rich flavors, it's perfect for gatherings or a cozy weeknight meal. Follow our easy recipe to create a satisfying chili that combines the goodness of veggies, spices, and beans for a deliciously healthy option. Enjoy!
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Ingredients
  

1 cup dried green or brown lentils, thoroughly rinsed

1 medium sweet potato, peeled and diced (approximately 1 cup)

1 medium onion, chopped into small pieces

2 cloves garlic, minced finely

1 bell pepper (red or green), diced into small chunks

1 can (14 oz) diced tomatoes, including their juices

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

4 cups vegetable broth (low-sodium recommended)

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust based on spice tolerance)

1 teaspoon dried oregano

Salt and black pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Slices of avocado (for serving, optional)

Lime wedges (for serving, optional)

Instructions
 

Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, diced bell pepper, and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and the vegetables are softened and aromatic.

    Add Sweet Potatoes: Incorporate the diced sweet potatoes into the pot. Cook for an additional 3-4 minutes, stirring occasionally, allowing the sweet potatoes to begin softening.

      Spice it Up: Sprinkle the chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, along with salt and black pepper over the vegetable mixture. Stir well to ensure the spices evenly coat the vegetables. Toast the spices in the pan for about 1 minute until fragrant.

        Combine the Ingredients: Pour in the rinsed lentils, the diced tomatoes (with their juices), drained kidney beans, and vegetable broth. Stir everything together until well combined.

          Simmer the Chili: Bring the chili to a rapid boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 30-35 minutes, or until the lentils and sweet potatoes are tender. Stir occasionally, and if the chili becomes too thick, stir in additional vegetable broth or water as needed.

            Final Seasoning: Taste the chili and adjust the seasonings to your preference, adding more salt, black pepper, or spices if necessary.

              Serve: Ladle the hearty chili into individual bowls. Garnish each serving with a sprinkle of fresh chopped cilantro. For added creaminess and flavor, serve with slices of ripe avocado and lime wedges on the side.

                Prep Time, Total Time, Servings:

                  20 minutes | 1 hour | Makes 6 servings

                    - Presentation Tips: For a beautiful presentation, consider serving the chili in rustic bowls. A sprinkle of cilantro on top and a bright lime wedge on the side will add vibrant color. Enjoy this warm, comforting dish on a chilly day!