I’ve always wanted to master a vegan chilli and I think I may have. This is delicious, and has a perfect blend and balance of spices. If you don’t have sweet potato or don’t particularly like it, it works just as well without it too. Pair it with a pile of creamy guacamole to complete the taste sensation. It’s filling enough without rice, but can be paired with it no problem.
If you are finding it difficult to find dried lentils at this current time, tinned will work too. You can also swap out the beans to any you have available if you wish too. It really is delicious and I am so happy with the spice blend that I will never buy a chilli seasoning packet again to be quite honest. Lentils adore sticking to the pan, so remember to give it a good stir often. You may also need to add some water every now and again to help.
Vegan Sweet Potato and Lentil Chilli
Prep time: 5 mins
Cook time: 30-40 mins
Total time 35-35 mins
- 2 tsp chilli powder
- 1 tsp ground cumin
- 1/4 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cayenne pepper
- 150g dried red lentils (or any)
- 350-400g sweet potato (2 sweet potatoes)
- 2 400g tins chopped tomatoes
- 1/4 litre of water to stop sticking
- 1 400g tin kidney beans (water included)
- 1 brown onion, finely chopped
- Chop onion finely and peel and dice sweet potato into small cubes.
- Add to a large pan with 2 tbsp oil with the lentils and cook for 5 mins until lemtils start to become translucent.
- Add spice blend and stir to coat, add tinned tomatoes and tin of kidney beans (including water).
- Stir to combine and then leave on a medium heat for a further 25 mins. Stirring frequently so it doesn’t stick. You may need to add water intermittently to help with this.
- If you have a pan with a lid, this will help with sticking too.
- Serve with guacamole, vegan sour cream, coriander and salsa (all optional)