Plant-Based Pantry Meals: Red Lentil + Sweet Potato Chili

By: Barb Biagioli 

Stocking up on plant-based pantry staples is a big part of planning healthy meals at home. Whether you’re on a budget or just staying home and taking fewer trips to the grocery store, having a clean, organized and well-stocked pantry can be a life saver. The right essentials, and a little creativity, can help prevent panic buying and help you become more strategic with your meal planning.

Some of the best items to keep in your pantry are dried beans, legumes, seeds, nuts, whole grains, and pasta. They are shelf-to-stable and conveniently yield a variety of delicious plant-based dishes that typically require minimal cleanup and are ideal for leftover lunches or dinners later in the week.

 The perfect plant-based pantry meal is chili – combining lentils and/or beans, canned diced tomatoes, sweet potatoes, and onion – this lentil chili is sure to please a crowd of picky eaters, especially when it’s served over warm cornbread.

Whether you’re feeding a family or dining solo, this red lentil chili with honey cornbread is the perfect combination of sweet and savory, with a touch of salt and spice – a one-pot meal that sure to warm your hearts and fill your bellies.

Red Lentil + Sweet Potato Chili

•  Serves: 6

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

• Calories*: Approximately 465/serving

 
INGREDIENTS

• 2 tablespoons olive oil

• 1 red onion, diced

• 1 red bell pepper, diced

• 1 orange bell pepper, diced

• 3 sweet potatoes, diced

• 4 garlic cloves, minced

• 2 cups vegetable broth

• 1 can diced tomatoes (28 oz)

• 2 cups red lentils (previously cooked)

• 3 tablespoons chili powder

• 1 tablespoon cumin

• 1 tablespoon paprika

• 1 teaspoon smoked paprika

• 1 teaspoon sea salt

INSTRUCTIONS

 1.      Heat the olive oil in a large dutch oven pot over medium heat. Add the onion and bell peppers, and cook, stirring occasionally, 5-7 minutes until translucent.

 2.      Add the sweet potatoes and garlic and cook another 5-7 minutes until the potatoes begin to soften a bit.

 3.      Add the spices and stir until fragrant, 1-2 minutes. Add the vegetable broth, diced tomatoes, and salt and pepper to taste.

 4.      Bring the chili to a boil, reduce heat and simmer until thickened, about 30 minutes.

 5.      Serve with avocado and lime for garnish. Serving over the warm honey cornbread – recipe below.

Spelt Honey Cornbread

•  Serves: 6

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

• Calories*: Approximately 365/serving

INGREDIENTS

• 1 cup yellow cornmeal (or polenta), finely ground

• 1 cup spelt flour

• 1 tablespoon baking powder

• 1/4 teaspoon sea salt

• 1/4 cup maple syrup

• 1 heaping tablespoon honey

• 1 cup unsweetened coconut milk

• 1/3 cup coconut oil, melted

• 1 teaspoon apple cider vinegar

INSTRUCTIONS

1.     Preheat oven to 400 degrees F. Lightly grease an 8 or 9-inch square baking pan.

 2.     Combine all the wet ingredients in a medium bowl: mix together the milk, apple cider vinegar, syrup, honey, and coconut oil, mix well. Set aside, stir occasionally, for 5 – 7 minutes.

 3.     In a large bowl, whisk together the cornmeal, flour, baking powder, and salt together.

 4.     When the oven is ready – pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.

 5.     Pour batter into prepared baking dish. Place baking dish into the oven and bake for 25 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test, it should come out clean when stuck in the center. Once done, cool a few minutes before slicing and serving.

 6.     The leftover cornbread (unlikely) will store for 3-4 days in an airtight container in the fridge.

*Calories determined using a nutrition calculator

---

More Recipes You Might Like: