Prepare to embark on a culinary journey that will transform your perception of plant-based cooking! This Red Lentil Sweet Potato and Carrot Vegan Chili is not just another recipe—it's a flavor explosion that will tantalize your taste buds and warm your soul. Packed with nutrient-dense ingredients and bursting with rich, complex flavors, this chili proves that vegan meals can be incredibly satisfying, hearty, and absolutely delicious.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup red lentils
- 1 medium sweet potato, diced
- 2 carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tablespoon chili powder
- Salt and pepper to taste
Instructions
- Rinse the red lentils thoroughly under cold water to remove any debris or dust.
- Heat a large pot or Dutch oven over medium heat. Add a splash of olive oil or vegetable broth for a oil-free option.
- Sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add diced sweet potatoes and carrots to the pot, stirring to combine with the onions and garlic.
- Sprinkle chili powder over the vegetables, stirring to coat evenly and release the spice's aromatics.
- Pour in the vegetable broth and diced tomatoes, stirring to combine all ingredients.
- Add the rinsed red lentils to the pot and stir thoroughly.
- Bring the mixture to a boil, then reduce heat to low and cover the pot.
- Simmer for 25-30 minutes, stirring occasionally, until lentils are tender and vegetables are soft.
- Season with salt and pepper to taste, adjusting spices as needed.
- Remove from heat and let sit for 5 minutes to allow flavors to meld together.
- Serve hot, optionally garnishing with fresh cilantro, avocado slices, or a squeeze of lime.
Tips
- Rinse your red lentils thoroughly to remove any excess starch and potential debris, ensuring a cleaner taste and better texture.
- Use low-sodium vegetable broth to control the salt content and allow you to season the chili precisely to your liking.
- For maximum flavor development, consider letting the chili sit for an extra 10-15 minutes after cooking to allow the spices and ingredients to fully meld together.
- If you prefer a thicker chili, let it simmer uncovered for the last 5-10 minutes to reduce and concentrate the liquid.
- Experiment with additional spices like smoked paprika or cumin to add depth to the flavor profile.
- For added protein and texture, consider topping the chili with roasted pumpkin seeds or nutritional yeast.
- This chili freezes exceptionally well—make a large batch and store portions for quick, nutritious meals throughout the week.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
