There's nothing better than a warm bowl (or mug :D) of chili on a cold fall/winter day. Although I'm definitely not a vegetarian, I still don't eat a ton of meat and often times prefer dishes without it. This chipotle sweet potato and lentil chili is spicy sweet perfection and serves as a great dairy and meat free option, for those who need or want it.
This chili is a one pot recipe and takes less than two hours start to finish. I opt for avocado and cilantro on top of mine, but you can go with cheese, sour cream, onions, etc. to make it as heavy or light as you choose. It's also great with a homemade cornbread.
1 medium-size yellow onion, diced (approx. 2 cups)
2 tablespoons extra virgin olive oil
1 large green bell pepper, cored and diced
1 large jalapeno, cored and diced
3 garlic cloves, minced
3 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons chili powder
2 teaspoons dried oregano
1/2 teaspoon salt
1-2 chipotle chilies in adobo sauce, diced + 2 tablespoons adobo sauce from the can*
1 (14.5 ounce) can diced fire roasted tomatoes with green chilies
1 cup brown lentils, rinsed (my grocer didn't have brown, so I used green)
3 cups vegetable broth
2 medium-size sweet potatoes, diced into 1/2” cubes (approx. 2 and 1/2 cups)
Optional Toppings: cilantro, cashew sour cream, avocado, green onion, shredded cheese
1. Start by warming the olive oil in a large pot (or dutch oven) over medium heat. Add the onion and cook for 2-3 minutes.
2. Next add the diced bell pepper, jalapeno, garlic, spices and chilies with adobo sauce. Stir together and cook for another 5 minutes.
3. Add the lentils to the pot along with the can of diced tomatoes and vegetable broth. Bring to a low boil, cover with a lid and cook for 20 minutes.
4. Lastly, add the diced sweet potato to the pot and stir together. Cover and continue cook at a low boil for 30 more minutes, or until lentils and sweet potato are tender.
5. Serve warm with desired toppings and enjoy!
Recipe cred: Making Thyme for Health