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🍽️ Sweet Potato Chili

572 kcal · 30 min · 4 servings

Ingredients

• 2 large sweet potatoes
• 1 large onion
• 1 garlic clove
• 400 g diced tomatoes (fresh or from the jar)
• 0.5 fresh red chili pepper
• 400 g kidney beans (from the jar)
• 200 g corn (from the jar)
• 1 tbsp olive oil
• 200 g red lentils (soaked in water for 2–3 hours)
• 1 tbsp tomato paste
• 0.5 tsp turmeric powder
• 1 tsp paprika powder
• 1 pinch ground cayenne pepper
• 1 bay leaf
• 1 pinch sea salt
• 1 tbsp fresh thyme and rosemary (chopped)
• 1 tsp coconut blossom sugar
• 200 ml vegetable broth
• pepper
• 0.5 lime (juice)
• chopped parsley (or cilantro)

Instructions

1. 1. Peel the sweet potatoes and halve them lengthwise. Cut 2–3 thick slices from the halves, similar to toast. Cut the rest of the sweet potatoes into coarse cubes.
2. 2. Peel and finely chop the onion and garlic. Wash the tomatoes thoroughly. Slice the chili pepper into fine rings and set aside. Drain the kidney beans and corn.
3. 3. Heat olive oil in a large pot. Add the onions and garlic and sauté until translucent.
4. 4. Rinse the lentils. Then add the lentils, sweet potato cubes, and tomato paste and roast briefly. Add the spices, tomatoes, herbs, chili, and coconut blossom sugar. Pour in 200 ml vegetable broth and simmer everything for about 15 minutes until the lentils are soft.
5. 5. Shortly before the end of the cooking time, add the kidney beans and corn. Simmer for another 5 minutes.
6. 6. Toast the sweet potato slices in a toaster until they are soft.
7. 7. Finally, season the dish to taste with salt, pepper, and lime juice. Arrange the sweet potato slices on a plate, spoon the lentil chili over them, and sprinkle with cilantro or parsley if desired.

Nutrition per serving

• kcal: 572
• Protein: 28 g · Fett/Fat: 6 g · Carbs: 98 g