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

Ingredients

• 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

Instructions

1. 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.

2. Meanwhile, in a large pot, heat olive oil over medium heat. Add the shallots and sauté until soft and translucent, about 3 minutes.

3. Add the sweet potato and garlic, and stir; saute until garlic is fragrant, about 1 minute.

4. 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.

5. Add the kale and parsley and cook until wilted, about 2 minutes. Lastly, turn off the heat and add the lentils, stir until combined.