Vegetable Chili with Roasted Sweet Potato
This is a wonderful alternative to the classic chili con carne. It's packed with good-for-you ingredients and super yummy too! Win-win!
Servings: 2
Calories: 348kcal
Ingredients
- 1/2 cup dried lentils/beans uncooked, we used adzuki beans
- 1 big sweet potato chopped
- 1/2 cup bell pepper (capsicum, any color) chopped
- 1/4 cup onion chopped
- 1-2 clove garlic minced
- 1 cup zucchini chopped
- 1 Thai chili pepper or jalapeno optional or to taste for less spiciness
- 1.5 cup tomato chopped
- 1/2 cup water or vegetable stock
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- sea salt to taste
- black pepper to taste
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 tablespoon tomato paste (optional)
- 1/4 cup cashew/sour cream (optional) (scroll down for cashew sour cream recipe)
Instructions
- Rinse lentils and cook in a small saucepan with 1 cup of water until they just start to soften. This will take about 10 – 15 minutes. Add more water if needed.
- Preheat the oven to 400˚F or 200˚C.
- Peel the sweet potatoes and cut into bite-sized pieces. Sprinkle with cayenne, cumin, cinnamon, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking sheet. Roast for about 40 minutes or until soft and golden.
- In the meantime, cut all other veggies.
- Heat cooking oil over medium heat in a large pan. Sauté the onions for 2 minutes, add garlic, chili pepper, and bell pepper and cook until soft. Stir regularly.
- Add zucchini and cook for another 5 minutes.
- Then add tomatoes, water, and cooked/drained lentils. Give it a good stir, cover, and cook for about 30 minutes.
- Add more water if needed and stir occasionally.
- At the end, add roasted sweet potato.
- Give it a good stir and serve with cashew or sour cream if using.
Notes
- We love cashew cream. It only takes a few minutes and can be added to many of your dishes…. and it’s great, if not tastier than sour cream. Click here for the recipe.
- Time-saving tip: skip the roasting step and add the sweet potato cubes to the stew. This will save you some time and effort, not much though and they will completely disappear in the chili. Roasting them gives the chili extra flavor and crunch.