Red Lentil, Sweet Potato, and Carrot Vegan Chili

• Vegan
• Gluten free

• Produce

  • 1 cup Carrots
  • 1 tbsp Cilantro, dried
  • 1 tbsp Garlic
  • 2 tbsp Oregano, fresh
  • 1 cup Red lentils, dry
  • 1 cup Spinach or kale, packed
  • 4 cups Sweet potatoes
  • 1/2 tsp Thyme, dried
  • 3 cups Tomatoes
  • 1 Yellow onion

• Canned Goods

  • 3 1/2 cups Water or vegetable broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Coconut or olive oil

Found on emilieeats.com

Description

Ingredients

• 1 tablespoon coconut or olive oil
• 1 yellow onion, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon dried cilantro
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 4 cups sweet potatoes, chopped into ½-inch chunks
• 1 cup carrots, chopped
• 1 cup dry red lentils
• 3 cups tomatoes, blended into small chunks, about 3-4 large
• 3½ cups water or vegetable broth
• 1 cup packed spinach or kale, thinly sliced
• 2 tablespoons fresh oregano, minced (optional)

Directions

• Heat oil in a large pot over medium heat. Add onion; cook until translucent. Add the garlic, cilantro, salt, pepper, and thyme; stir frequently. Cook until the onion and garlic are slightly browned and deliciously fragrant.
• Add the sweet potatoes, carrots, and lentils; stir to combine. Add blended tomatoes and water and mix; turn the heat to high.
• When the chili comes to a boil, cover and turn the heat down to low to let it simmer. Cook until potatoes and carrots are tender, about 30 to 40 minutes.
• Once it’s cooked, stir in spinach and oregano; let it cook for a couple more minutes until the spinach is wilted.