Fill Up Vegan: Lentil + Sweet Potato Chili

Lentil Chili Combat the "Vegetarian food just doesn't fill me up" line with this Lentil and Sweet Potato Chili served over Wild Rice with a side of steamed broccoli.

I left mine vegan and topped the husband's with goat cheese.  It's up to you!

I used this recipe for the chili and made a few changes to recipe below, based on the results. Lentil and Sweet Potato Chili on Wild Rice

1 Tbsp extra-virgin olive oil 1 3/4 cups yellow onions, diced

1 cup carrot, diced 2 to 2 1/2 cups orange-fleshed sweet potatoes, peeled and cut in 1 in cubes 3 large cloves garlic, minced 1 tsp sea salt Ground black pepper to taste

2 tsp chili powder 1 1/2 tsp paprika 1/2 tsp freshly grated nutmeg 1 tsp cumin

1/4 tsp cinnamon 1/2 tsp crushed red pepper flakes (or to taste) 1 1/4 cups dry red lentils 2 1/2 cups water

1 - 28 oz can crushed tomatoes 1 - 14 oz can black or kidney beans, rinsed 1 bay leaf 1 oz goat cheese (optional - will "de-veganize" the meal)

2 c wild rice, cooked according to package

In large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through. Cover and cook for 6 to 8 minutes, stirring occasionally.

Rinse lentils. Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally.

Serve chili over the 1/4-1/2 c rice and top with goat cheese if desired.

I had a version of this in the Minneapolis airport served over a chunky, chewy brown rice and ringed in gently steamed kale and have been dreaming about it ever since.  Craving satistfied.

And, most importantly, it passed the carnivore test!  With a little creamy goat cheese on top, he didn't even flinch.

Mission accomplished.