lentil tumeric chili

"I became vegan about 3 years ago. And while it is a challenge to cook EVERYTHING, I do quite enjoy this plant based chili. I find it to be a fragrant hearty dish that captures all the robust flavors of traditional chili without the need for meat or animal products. It's a savory and satisfying stew loaded with a variety of vegetables and lentils, simmered in a flavorful broth with aromatic spices. The intriguing combination of fresh ingredients such as carrots, kale and sweet potatoes creates a rich and wholesome texture--perfect to enjoy on a brisk winter day."

Prep Time

20 min

Cook Time

40 min

Paired With

Main Protein



cooked yellow lentils 1 cup, 1 TBSP, 1 cup, 1/2 cup, 1 cup, 1 TBSP, 4 cups, 1 TBSP, 1 tsp, handful
olive oil
diced carrots
diced sweet potato
diced onions
juice from a fresh squeezed lemon
vegetable broth
chili powder
fresh kale leaves


  1. In a large pot, heat olive oil over medium heat. Add onions and carrots, sauté until softened.
  2. Add sweet potatoes. Cook for 10 minutes until tender.
  3. Stir in lentils.
  4. Add vegetable broth, chili powder, tumeric. Stir well to combine.
  5. Bring the chili to a simmer and let it cook for about 40 minutes, stirring occasionally.
  6. Add lemon juice, wilt kale and serve hot.