A one-pot meatless chili with rich and bold flavours comes together with a few pantry staples and packed with nutritious immune boosting vegetables. This delicious, hearty protein and fiber rich vegan chili is perfect for a crowd on those cold winter day!
Whether it’s game day, a chilly afternoon or you are snow bound, a hearty, spicy and wholesome chili is a perfect comfort meal to feed a crowd! This rich flavourful meal without the meat is satisfying and warms the tummy.
You will need pantry ingredients along with a few vegetables stored in your cold cellar or refrigerator to make this delicious chili!
A NUTRITIOUS AND WHOLESOME RECIPE
Every vegetable that is added to this chili offers a health benefit and did you know carrots do not lose their nutritional content once cooked? Carrots, when cooked, are one of the only vegetables that does not lose it’s nutritional value, yippy! Sweet potato has beta carotene which is the same in carrots so this nutrient rich vegetable is more absorbable.
Just to let you know, that all of the other vegetables will still offer some nutritional value, and in most cases, they are high in fiber.
The beans and lentils are sooo good for us! They are rich in protein so they are a great substitute for meat. They are high in folate, excellent source of fiber and B vitamins which is important for a nervous system, and most important including beans in your diet helps to ward off diseases, such as heart disease and cancer. I have a thorough explanation of the health benefits of beans on my blog, located in the Nutritional Facts.
These spices added to this recipe are healthy too. They are high in antioxidants, promotes digestion and helps to control blood sugar levels.
INGREDIENTS
- Avocado oil or extra virgin olive oil
- Onion, garlic and ginger
- Red pepper or any other coloured pepper
- Carrots
- Celery
- Spices include chili powder, cumin and paprika
- Diced tomatoes
- Beans – black beans
- Lentils – green or brown lentils are good options as they hold their shape
- Sweet potatoes
- salt and pepper
- Toppings: sliced scallions, plant-based yogurt or sour cream, parsley, plant base cheese
WHY MAKE THIS RECIPE....
- satisfying and hearty dish
- healthy and loaded with nutritional value
- make lots to freeze
- an easy recipe to make
HOW TO MAKE THIS DELICIOUS CHILI
In a Dutch oven or large pot, add avocado oil and sauté onions for about 3 minutes over medium heat. Then add garlic and ginger, cook for about 1 minute. Add and stir in red pepper, carrots, celery and sweet potato and sauté for another 2-3 minutes.
Stir in chili powder, cumin and paprika and coat the vegetables.
Add in diced tomatoes, black beans and lentils into the pot. Season with salt and pepper. Simmer over low-medium heat for 45 minutes stirring occasionally until the juices thicken.
Top individual servings with desired garnishes. Serve with homemade biscuits, baguette or crusty bread.
A couple of hints: the chili will become more flavourful the longer it sits. As well, it will thicken and when it comes to reheating the chili and if you notice it is too thick, add and stir in a 1/2 cup of water or so into the chili. If you are concerned that it will dilute the flavours, no need to worry, that won’t happen.
STORE this chili in the refrigerator in a container with a lid for up to 4-5 days. Chili can be store in the freezer for up to 3-4 months.
DID YOU MAKE THIS RECIPE….
Don’t forget to rate and comment…I would love to hear your feedback and suggestions. 🙂
Enjoy this healthy comfort food with the loads of beans and vegetables. Garnish with parsley, avocado, scallions, vegan cheese, yogurt or sour cream. Serve up with your choice of whole grain crackers, a crusty bread or homemade biscuits.
Sweet Potato Lentil and Bean Chili
Equipment
- Dutch oven pot or large sauce pot
Ingredients
- 1½ tbsp avocado oil or extra virgin olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 coloured pepper, diced
- 2 carrots, diced
- 1 celery rib, sliced
- 1 large sweet potato, peeled and diced
- 1½ tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 - 15 oz canned diced tomatoes
- 1½ canned black beans, drained and rinsed
- 1 cup dried green or brown lentils, rinsed
- 3½ cups vegetable broth
- 1 tsp salt
- 1/2 tsp pepper
- Garnishes: sliced green onions, shredded soy cheese, diced avocado, or tofu sour cream
Instructions
- In a Dutch oven or large pot, add avocado oil and sauté onions for about 3 minutes over medium heat. Then add garlic and ginger, cook for about 1 minute. Add and stir in red pepper, carrots, celery and sweet potato and sauté for another 2-3 minutes.
- Stir in chili powder, cumin and paprika and coat the vegetables.
- Add in diced tomatoes, black beans and lentils into the pot. Season with salt and pepper. Simmer over low-medium heat for 45 minutes stirring occasionally until the juices thicken.
- Top individual servings with desired garnishes. Serve with homemade biscuits, baguette or crusty bread.
