Lentil and sweet potato vegan chili

Lentil and sweet potato vegan chili. Minced, Diced, Diced.

Vicky and Ruth

30 + 50 min · 6

Ingredients

• 3 g Minced
• 120 g Diced
• 750 g Diced
• 300 g 1 large sweet potato, peeled and diced into medium size pieces
• 240 g Peeled and sliced thin
• 225 g Portobello Small Chopped
• 200 g Dried lentils, uncooked
• 2 g to make a chili powder
• 20 g Olive oil
• 170 g Canned strained tomatoes
• 10 g Fresh chilli, finely chopped
• 3 g to make a chili powder
• 20 g Optional
• 2 g Finely ground
• 5 g Chili seasoning powder
• 1440 g Water

Preparation

1. Combine the chili powder, cumin, turmeric, and salt in a small bowl. Set aside.
2. Heat the olive oil in a soup pot. Add the onions and cook over medium heat for about 5 minutes, or until translucent, stirring occasionally.
3. Add the mushrooms and continue cooking over medium-high heat for 8-10 minutes until all the water they release has cooked out.
4. Add the strained tomatoes and spice mixture. Cook for about 5 minutes, stirring, until the tomato mixture has reduced and thickened.
5. Add the sweet potato, carrots, garlic, chillies, lentils, tomatoes and 6 cups of water. Bring to the boil, then cover and simmer for about 30 minutes, until the lentils are cooked. Check after 15 minutes and add water if needed.
6. Add cilantro once the chili is cooked (if using).