Sweet Potato & Lentil Chili

By LHPollack

Ingredients

• 2 TBSP olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 3 sweet potatoes, peeled and diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 (15-ounce) can diced tomatoes with green chilis
• 2 cups cooked lentils (you can make them in advance and store in the fridge)
• 2 TBSP chili powder
• 1 TBSP cumin
• 1 TBSP paprika
• 1/4 teaspoon cayenne pepper, or more to taste
• Kosher salt and freshly ground black pepper, to taste
• Shredded cheese, for serving
• NatureBox Masa Crisps, for serving
• Greek yogurt, for serving

Details

Servings 4
Adapted from blog.naturebox.com

Preparation

Step 1

Heat olive oil in a Dutch oven or large pot over medium high heat. Add onion and bell peppers, and cook, stirring occasionally, until tender, about 3-5 minutes. Add sweet potatoes and garlic and cook, stirring occasionally, until potatoes begin to soften, about 5-7 minutes. Stir in vegetable broth, diced tomatoes, cooked lentils, chili powder, cumin, paprika, cayenne pepper, salt and pepper, to taste.

Bring to a boil; reduce heat and simmer until thickened, about 30 minutes. You can continue to simmer if you prefer a thicker chili.

Serve immediately, garnished with cheese, Masa Crisps and Greek yogurt, if desired. Refrigerate leftovers- it’s delicious the next day for lunch too, though it does thicken up quite a bit in the fridge.