Here are 28 Meatless Meals You Can Eat During Lent and How to Prepare Them

28. SWEET POTATO LENTIL CHILI   PREP TIME: 15 minutes COOK TIME: 45 minutes TOTAL TIME: 60 minutes YIELD: 8 INGREDIENTS 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 […]


28. SWEET POTATO LENTIL CHILI

 

  • PREP TIME: 15 minutes
  • COOK TIME: 45 minutes
  • TOTAL TIME: 60 minutes
  • YIELD: 8

INGREDIENTS

  • 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

  1. 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.
  2. Stir in chili seasoning and cook for another 1 – 2 minutes.
  3. Add sweet potato, vegetable broth and tomatoes. Cover the pot and simmer for 15 minutes.
  4. Add lentils and spinach.
  5. Replace cover and continue to simmer for 5 – 10 minutes, or until sweet potatoes are tender.
  6. Simmer for another 5 – 10 minutes, or until chili has reached desired consistency.
  7. Serve with fresh cilantro.


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