In Food on
September 13, 2017

Sweet Potato Carrot Chilli


  • 1 tablespoon coconut oil
  • 2 leeks
  • 1 sweet potato
  • 2 carrots
  • 2 stalks of celery
  • 1 can crushed tomatoes
  • 4 sundried tomatoes
  • 1 cup red lentils
  • salt and pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon cinnamon
  • pinch curry powder

Recently I’ve been making these big one-pot all-of-the-veggies meals and they’re so easy and delicious. This one has become one of my favourites- my take on My New Roots Sprouted Lentil Chilli. I seem to make this pretty thick- somewhere in between a stew and a chilli and I’m not really sure what to call it. Is there a term for something in between that I’m not familiar with?? Anyway, round up your veggies and let’s get started.

First, melt the coconut oil in a large pot and add your chopped leeks. Let them simmer for a few minutes until brown. In the meantime, peel and cut your sweet potatoes, carrots, celery, and sundries tomatoes (the smaller the chunks the better!). Once the leeks are ready add the crushed tomatoes, the vegetables, and the spices. Let everything cook on medium heat until the sweet potatoes are soft enough to pierce with a fork. While all of this is happening cook the lentils for some extra protein and staying power.

Then mix it all together and store in the fridge for about a week. Voilà! A veggie packed chilli that will leave you feeling full and warm. Bon appétit!

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1 Comment

  • Courtney Hardy

    This sounds so good. I want to make this so bad.

    September 14, 2017 at 12:20 am Reply
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