Directions

1. Rinse lentils in a strainer and sort through them, removing any stones. Add black beans, rinse, and drain. Roughly chop tomatoes in the can with kitchen shears.
2. Heat olive oil in a Dutch oven or other 5- to 6-qt. pot over medium-high heat. Add onion and garlic and cook, stirring occasionally, until tender and light golden, about 5 minutes. Stir in chili powder, cumin, and paprika and cook, stirring, until fragrant, about 30 seconds.
3. Add sweet potatoes, lentils and black beans, vegetable broth, crushed tomatoes, chopped canned tomatoes and juice, salt, and pepper to Dutch oven. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until lentils and sweet potatoes are tender, 20-25 minutes.
4. Cut green onions into 3-inch lengths, then sliver lengthwise (or just slice them crosswise). Ladle chili into bowls. Top with sour cream and green onions.