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  • Writer's pictureSophie Zuckerman

Sweet Potato and Lentil Chili

This is a super easy one-pot dish full of delicious veggies and plant protein, great for a chilly weeknight dinner!


  • 1 red onion, diced

  • 1 tablespoon of olive oil

  • Salt, to taste

  • 1 cup of green lentils

  • 2 sweet potatoes, cut into 1/2 inch cubes

  • 1/2 teaspoon of cumin

  • 1/2 teaspoon ancho chile powder

  • 2 tablespoons of chili powder

  • 4 cloves of garlic, minced

  • 28 oz crushed tomatoes

  • 64 oz of veggie broth

  • 15 oz can of black beans, drained and rinsed

  • 1 bay leaf

  • 1 parmesan rind, if you have one!

  • 1 lime, zested and juiced

  • Greek yogurt

  • Cheddar cheese


  1. In a Dutch oven over medium heat, sauté the red onions with olive oil and a pinch of salt until translucent.

  2. Add the lentils and sweet potatoes until they are "toasted" for about 5 minutes.

  3. Add the spices and another pinch of salt, then add the crushed tomatoes, broth, black beans, bay leaf, and parmesan rind. Bring to a boil and then reduce to a simmer for an hour and a half. Taste to adjust seasoning.

  4. When you're ready to eat, stir in the lime zest and lime juice.

  5. To serve, top with greek yogurt and cheddar cheese. enjoy!

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