Sweet and Smokey Lentil Chili

IMG_1349My dad won an award once for his chili recipe, and I basically copycatted it with two major alterations. First, I used lentils instead of ground beef and sausage, and second, I added a secret ingredient–sweet potato! The idea was to reduce the amount of tomato sauce needed so the chili would be less acidic, but it also has the added benefit of giving a subtle sweetness to this chili that complements really well with the smokey paprika and the warmth of the cumin. This recipe was fantastic! And except for the cheese on top, it’s vegan.


-2 c. red lentils

-1 can tomato paste

-1 small/medium sweet potato, baked

-1 can southwest chili beans

-3 cloves garlic

-1 tbsp onion powder

-1/2 tsp garlic powder

-1 tbsp cumin

-1 1/2 tsp. paprika

-1/2 tsp. ceyenne

-1 1/2 tsp chili powder

-1/4 tsp red pepper flakes

-1 tsp oregano

-1 1/2 tsp salt

-dash of black pepper

-2 tbsp butter or oil



Melt butter (or oil) in the bottom of a pot. Mince garlic and sauté in the butter for one minute. Add the can of southwest chili beans with sauce and the tomato paste. Puree sweet potato in a blender with a cup and a half of water, then pour that into the pot. Add in all of the seasonings. Add 4 or 5 cups of water and the lentils. Cook on medium low for 30-40 minutes, stirring frequently, until the lentils are fully cooked. Add some cheese and sour cream, and enjoy!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s