Harissa Sweet Potato & Lentil Chili |

Harissa Sweet Potato & Lentil Chili |


I don’t know about you, but I’m all about big, warm bowls of comfort-goodness these days. I could be wrong (*enter sarcasm here), but I think it has to do with the current climate- weather and political. Anyway, our dinners recently have been a constant rotation of creamy soups, chunky stews, and this spicy lentil chili.

I recently picked up a jar of harissa paste from Trader Joe’s without a clear plan for how to use it. It sat on my kitchen counter for a couple of weeks while I toyed with harissa recipe ideas, but none really stuck. One day, I started hard-core craving cornbread. So I had to figure out what to eat with the cornbread and of course, the logical answer was chili. And then I knew what the destiny of this jar of harissa paste would be.


  • 1 teaspoon olive oil
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeno, de-seeded and chopped
  • 1 red bell pepper, chopped
  • 5 cups 1-inch cubes of sweet potato (about 2 large sweet potatoes)
  • 4 cups vegetable broth
  • 2 cups water
  • 2 cans fire-roasted diced tomatoes (no salt added)
  • 1 15-ounce can tomato sauce (no salt added)
  • 1 15-ounce can red beans, rinsed and drained
  • 1 cup green lentils
  • 1 cup red lentils
  • 4 tablespoons harissa paste
  • 3 tablespoons liquid aminos (or tamari/soy sauce)
  • 2 tablespoons maple syrup
  • 2 tablespoons tomato paste
  • 2 tablespoons canned diced green chiles
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 ½ teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • salt and black pepper to taste
  • Sliced avocado, optional
  • Chopped green onions, optional
Read the whole recipe on Keepin' It Kind