Sweet Potato Lentil Chili
I ripped this recipe out of a vegnews over 15 years ago. The recipe is by Dreena Burton who has written several vegan cookbooks. It is a perfect cold winter day pick me up. Savory, yet sweet and tangy.
This goes great with Scrumptious cornbread. Recipe posted October 27, 2021.
Serves 6
Ingredients
1 tablespoon olive oil
1 3/4 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 teaspoon sea salt
freshly ground black pepper to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon red chili flakes
1 1/4 cup red lentils, rinsed
2 1/2 cups water
28 ounce can crushed tomatoes
15 ounce can black beans, rinsed and drained
2 bay leaves
3 tablespoons freshly squeezed lime juice
lime wedges for serving
Instructions
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 6-8 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.
