Lentil, Sweet Potato & Kale Chili
I have a "summer" chili recipe that makes use of fresh tomatoes and jalapeños, whereas in the colder months, this is what I gravitate more towards - earthy sweet potato and hardy kale, without being heavy with beef and beans.
Author: Vincci Tsui, RD
Recipe type: Chili, Vegan, Vegetarian, Gluten-Free
Makes: 4-6 servings
- ½ cup (125 mL) brown or green lentils, rinsed and picked over
- 1 cup (250 mL) water
- 2 tsp (10 mL) olive oil
- 3 shallots, diced
- 1 large sweet potato (or 2-3 small sweet potatoes), diced
- 3 cloves garlic, minced
- 1 can (796 mL/28 fl oz) fire roasted crushed tomatoes
- 1 cup (250 mL) low-sodium vegetable broth (or water)
- 2 tsp (10 mL) chili powder
- 2 tsp (10 mL) ground cumin
- ½ tsp (2 mL) smoked paprika
- 4 large kale leaves, roughly chopped (about 3 cups/750 mL)
- ¼ cup (60 mL) chopped parsley, extra for serving
- Place the lentils and water in a small saucepan. Bring to a boil. Reduce heat and let simmer, until lentils have softened and all water has been absorbed, about 15-20 minutes.
- Meanwhile, in a large pot, heat olive oil over medium heat. Add the shallots and sauté until soft and translucent, about 3 minutes.
- Add the sweet potato and garlic, and stir; saute until garlic is fragrant, about 1 minute.
- Add the crushed tomatoes, water, and spices and bring it all to a simmer; cover the pot and turn the heat down to a low simmer. Cook until the potatoes are tender and the liquid has reduced to half and the chili has thickened considerably, about 30 minutes.
- Add the kale and parsley and cook until wilted, about 2 minutes. Lastly, turn off the heat and add the lentils, stir until combined.