Okay guys. It’s officially October. That means it’s really time for all things fall. Apples, pumpkins, soup, chili, TV, babies… Lots of stuff to look forward to this month, and I’m on board for all of it. Obviously, I’m most excited about Baby B’s arrival, but the return of my favorite TV shows is a pretty solid second. I am probably more excited than I should be, but I can’t help it.
More chili recipes: slow cooker white chicken chili / buffalo chicken chili / quick and easy beer chili / Cincinnati chili / white turkey chili
Chili is the perfect meal for a cool, autumn day. What’s even better is that you can eat it from a bowl. I don’t know about you, but I find eating from bowls much more compatible to dining on the couch while devouring the latest episode of The Good Wife. I realize that so many people will say eating in front of the TV is bad for your weight and your health, but give me a break, we’ve got to live a little sometimes.
Besides, this sweet potato lentil chili is full of vegetables and nutrients so you really don’t have to feel guilty at all. Enjoy!
Prep Time:
Yield:
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PinIngredients
- 3 carrots, chopped
- 3 celery stalks, sliced
- 1 large onion, chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 packet chili seasoning*
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 sweet potatoes, peeled and cubed
- 2 cups vegetable broth
- 3 15-ounce cans lentils, rinsed (about 5 cups of pre-soaked lentils)
- 4 loosely packed cups fresh spinach leaves
- Salt & pepper to taste
- Cilantro, for serving
Instructions
- In a large stockpot, heat olive oil to medium. Add carrots, celery, onion, bell pepper and garlic. Sauté, stirring occasionally until onions are translucent – about 5 minutes.
- Stir in chili seasoning and cook for another 1 – 2 minutes.
- Add sweet potato, vegetable broth and tomatoes. Cover the pot and simmer for 15 minutes.
- Add lentils and spinach.
- Replace cover and continue to simmer for 5 – 10 minutes, or until sweet potatoes are tender.
- Simmer for another 5 – 10 minutes, or until chili has reached desired consistency.
- Serve with fresh cilantro.
Notes
*I used Old El Paso chili seasoning, but you can use any chili seasoning you prefer.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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I love this! So proud of a veggie chili 🙂 This looks perfect for fall!
I have a quick question regarding the sweet potato lentil chili. I don’t recall ever seeing lentils in a can. Maybe I have just always used dried, so have never looked for canned ones. Can you tell me where you might buy these? Thank you! The recipe sounds super!!!
I actually made this recipe in France, so that’s where I bought my canned lentils, but I know I have seen them somewhere at home. I just can’t remember where. If you wanted to use dried lentils, just substitute 5 cups of them (after soaking).
Oh my goodness! I am SO EXCITED for this recipe – my husband and I were just talking about how we don’t have enough recipes that use lentils. Plus, anything that lets us eat dinner in front of the tv is a win;)
This chili looks incredible Melissa! I love that you made it with lentils – such a great idea. And I’m totally drooling over all those sweet potatoes – can’t wait to try this – pinning!
I’ve been on a huge chili and soup kick lately.. I’m adding this one to the Must Make list!
we favor all the healthy food in your recipe–&– in front of the TV !***
Any sign of baby’s arrival yet?
I am with you on loving fall comfort food and the Good Wife. I just got into this show via netflix. So I have a bit of catching up to do still 😉
No signs yet! Hopefully soon though 🙂 Not sure how much longer I can handle this whole pregnancy thing!!
Did you use tomatoes? It has it in the instructions, but not in the list of ingredients.