Sweet Potato Lentil Chili
Red lentils thicken this simple yet flavorful chili, with sweet potatoes lending a delicate, smooth contrast to the spice. Serve with warm crusty bread of tortilla chips and guacamole.
1 tablespoon olive oil
1 ¾ cups onions, finely chopped
1 cup celery, finely chopped
1 pound orange-fleshed sweet potatoes, washed, peeled and cut into 1-inch cubes
3 large cloves garlic, minced
1 teaspoons sea salt
Freshly ground black pepper, to taste
2 teaspoons chili powder
1 teaspoon paprika
½ teaspoon nutmeg
½ teaspoon cumin
¼ teaspoon cinnamon
½ red chili flakes
1 ¼ cups red lentils, rinsed
2 ½ cups water
1 28-ounce can crushed or diced tomatoes
1 15-ounce can kidney beans, rinsed and drained
2 bay leaves
3 tablespoons freshly squeezed lime juice
Lime wedges (for serving)
In a large pot over medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon and red chili flakes. Cover and cook for 6 to 8 minutes, stirring occasionally.
Add lentils, water, tomatoes, beans and bay leaves to pot. Stir, increase heat to high to bring to a boil, then lower heat and simmer for 25 minutes or longer, stirring occasionally, until sweet potatoes and lentils are soft.
Stir in lime juice, season to taste with additional salt and pepper, and serve with lime wedges.
Serves 6 – 8
Winter
