4 cups sweet potatoes, chopped into 1/2-inch chunks
1 cup carrots, chopped
1 cup dry red lentils
3 cups tomatoes, blended into small chunks, about 3–4 large
3 1/2 cups water or vegetable broth
1 cup packed spinach or kale, thinly sliced
2 tablespoons fresh oregano, minced (optional)
Heat oil in a large pot over medium heat. Add onion; cook until translucent. Add the garlic, cilantro, salt, pepper, and thyme; stir frequently. Cook until the onion and garlic are slightly browned and deliciously fragrant.
Add the sweet potatoes, carrots, and lentils; stir to combine. Add blended tomatoes and water and mix; turn the heat to high.
When the chili comes to a boil, cover and turn the heat down to low to let it simmer. Cook until potatoes and carrots are tender, about 30 to 40 minutes.
Once it’s cooked, stir in spinach and oregano; let it cook for a couple more minutes until the spinach is wilted.