Lentil and Sweet Potato Vegetarian Chili

• Vegetarian
• Gluten free

• Produce

  • 2 Garlic cloves
  • 1/2 cup Green lentils
  • 2 tsp Oregano, dried
  • 1/2 cup Red lentils
  • 1 Red onion
  • 1 Sweet onion
  • 2 cups Sweet potatoes
  • 2 cups Tomatoes, canned

• Canned Goods

  • 3 cups Veggie stock

• Condiments

  • 2 tsp Liquid smoke

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1 tbsp Chili powder
  • 2 tbsp Coconut sugar
  • 1/2 tsp Paprika, smoked
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Bread & Baked Goods

  • 1 Cornbread

• Dairy

  • 1 Greek yogurt or sour cream

Found on brewinghappiness.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 sweet onion, diced
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon cayenne
• 2 cups canned diced tomatoes
• 3 cups veggie stock
• 2 cups sweet potatoes, peeled and cubed
• ½ cup dry green lentils
• ½ cup dry red lentils
• 2 tablespoons coconut sugar
• 2 teaspoons liquid smoke (optional)
• ½ red onion, diced
• ½ red onion, diced
• greek yogurt or sour cream
• cornbread

Directions

• Heat a large pot or dutch oven over medium low heat. Add in olive oil, onion and garlic. Cook for 5 minutes, until the onions are translucent.
• Add in chili powder, cumin, oregano, smoked paprika, salt, pepper, and cayenne. Stir until the spices are evenly coated over the onions.
• Pour in tomatoes, veggie stock, sweet potatoes, lentils, coconut sugar and liquid smoke. Stir the pot well, increase the heat to medium high and bring the pot to a simmer.
• Once simmering reduce the heat to medium low, cover, and cook for 30 minutes - stirring occasionally.
• After 30 minutes, take the chili off heat and stir in the remaining ½ red onion. Pour chili into bowls, and top with diced red onion, greek yogurt, and cornbread (optional.)
• EAT UP.