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Description
This tasty and gently spicy vegan chili is not only easy to make, it's also freezer-friendly. (You can freeze leftovers up to three months.) For a thicker chili, mash some of the beans or sweet potatoes with a fork or potato masher. The recipe, which makes 12 cups, is a Yummly original created by Ashley Strickland-Freeman.
Ingredients
US|METRIC
6 SERVINGS
- 1 cup dried lentils (regular greenish-brown lentils or French green lentils)
- 1 can black beans (15 oz. per can)
- 1 can tomatoes (whole, 28 oz. per can; or use canned diced tomatoes)
- 1 Tbsp. extra-virgin olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. paprika
- 1 1/2 lb. sweet potatoes (peeled and cut into 3/4-inch chunks to make 4 cups; or use 4 cups butternut squash cubes)
- 32 oz. vegetable broth
- 28 oz. crushed tomatoes in purée (1 can)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 green onions
- vegan sour cream (or regular sour cream)
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Directions
- Rinse lentils in a strainer and sort through them, removing any stones. Add black beans, rinse, and drain. Roughly chop tomatoes in the can with kitchen shears.
- Heat olive oil in a Dutch oven or other 5- to 6-qt. pot over medium-high heat. Add onion and garlic and cook, stirring occasionally, until tender and light golden, about 5 minutes. Stir in chili powder, cumin, and paprika and cook, stirring, until fragrant, about 30 seconds.
- Add sweet potatoes, lentils and black beans, vegetable broth, crushed tomatoes, chopped canned tomatoes and juice, salt, and pepper to Dutch oven. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until lentils and sweet potatoes are tender, 20-25 minutes.
- Cut green onions into 3-inch lengths, then sliver lengthwise (or just slice them crosswise). Ladle chili into bowls. Top with sour cream and green onions.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium1530mg64% |
Potassium1530mg44% |
Protein19g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate71g24% |
Dietary Fiber23g92% |
Sugars9g |
Vitamin A370% |
Vitamin C50% |
Calcium15% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Yummly User 5 months ago
WOW, is the perfect dish for dinner on a cold day. Our new favorite no-meat chili recipe. I did modify by adding purple "blue" sweet potatoes and a little more heat. Served with fresh wheat bread drizzles in olive oil and garlic.
Thank you for sharing.
Yummly User 2 years ago
This was amazing. I didn’t change a thing. I would definitely make this again.