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About Laura Kallen
Sweet Potato Lentil Chili (borrowed from Dreena's Vegan Recipes)

serves 6


  • splash of water (for oil-free version) or 1 tbsp extra-virgin olive oil
  • 1 3/4 cups onions, diced
  • 1 cup celery, diced
  • 2 - 2 1/2 cups orange-fleshed sweet potatoes, peeled and cut in 1" cubes
  • 3 large cloves garlic, minced
  • 1 tsp sea salt
  • Ground black pepper to taste
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/2 tsp crushed red pepper flakes (or to taste)
  • 1 1/4 cups dry red lentils
  • 2 1/2 cups water
  • 1 - 28 oz can crushed tomatoes
  • 1 - 14 oz can black or kidney beans, rinsed
  • 1 bay leaf
  • 3 Tbsp freshly squeezed lime juice
  • Lime wedges (for serving)

In large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through. Cover and cook for 6 to 8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot. Rinse lentils. Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally. Stir in lime juice and serve portions with lime wedges.

Cooking Note: If you only have whole or diced tomatoes, use a hand blender to 'crush' them: first pour off some liquid from can into pot, then use a hand blender to puree tomatoes directly in the can.

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