I hope that everyone had (and is still having) a lovely holiday season! My time at home has been very relaxing, spending most of my time cooking, doing yoga, and visiting with friends and family. I don't know about where you are, but it is 50 degrees today in Northern Michigan. I can't say I'm too happy about the weather, I wish it was cold and snowy so I could spend more time outside engaging in my favorite winter time activities like skiing and snowshoeing. After which I could come inside and cozy up with blankets and hot chocolate, or maybe even some delicious chili!
Despite the warm weather, chili is one of my favorite winter recipes. Using winter veggies like sweet potato along with beans, lentils, and corn makes for an especially hearty version of vegan chili. A huge thanks to my talented brother, Brad (find his website here), who took some amazing photos of my chili! This recipe is perfect for batch cooking, making for a no fuss lunch or dinner throughout the week. It's sure to be a crowd pleaser for any holiday gathering you may still have coming up!
- Olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 sweet potatoes, cubed
- 1 red pepper, diced
- 3 TBS cumin
- Dash of cinnamon
- Cayenne pepper to taste
- Salt & pepper to taste
- 2 cups blanched whole tomatoes
- 2 cups tomato sauce
- 1 can (16 oz.) of black beans or kidney beans
- 1 cup of green lentils, uncooked
- 2 cups fresh frozen corn kernels
- Water or vegetable broth as needed
- Tortilla chips ( I used Way Better Snack's Blue Corn Chips)
- Cilantro for garnish
In a small sauce pan, bring 2 cups of water to boil. Add in lentils and cook until water is absorbed (about 20 minutes). Meanwhile, heat olive oil over medium heat in a large dutch oven, add in onions and garlic with salt and pepper to taste. Cook until soft and fragrant. Next, stir in sweet potatoes and red pepper along with cumin, cinnamon, and cayenne pepper. Cook for about 5 minutes, until the potatoes and pepper brighten in color and soften slightly. Stir in whole tomatoes and tomato sauce, mixing in beans and cooked lentils. Increase heat to medium high and bring chili to a boil, add in water or vegetable broth as needed to reach desired thickness. Chop up tomatoes a little with mixing spoon. Stir in corn and reduce to a simmer. Allow chili to cook for 45 minutes to an hour or until sweet potatoes are soft enough that they fall apart when poked with a fork. The longer you simmer the chili the better the flavor! Serve with tortilla chips & cilantro.