Thursday, February 12, 2009

Sweet Potato Lentil Chili

I don't know about you, but I've been making a lot of chili lately. It's the perfect answer to these colder months. And we still have a ways to go. We have another five weeks before the first day of spring and the budding of warmer weather.

If you're like me and looking for a new way to make a nutritious stew, this is the recipe for you. It's delicious, warm and healthy- with a flavourful combination of chili and lime. With the addition of lentils, this is a good source of fibre, iron and protein.

Sweet Potato Lentil Chili (Serves 6)
Published in the January 2009 issue of Alive magazine, this recipe is from Eat, Drink and Be Vegan.

1 tablespoon olive oil
1 onion, diced
1 cup celery, diced
2 to 2 1/2 cups yams, sweet potatoes or a combo, peeled and cut into bite sizes
3 garlic cloves, minced
salt, 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 crushed red pepper flakes
1 1/4 cups dry red lentils
2 1/2 cups water
28 oz (796 ml) can tomatoes (puree before adding)
14 oz (398 ml) can black beans
1 bay leaf
3 tablespoons lime juice

In a large pot over medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper and spices, and stir thoroughly. Cover and cook for 10 minutes, stirring occasionally.

Rinse lentils. Add to pot with water, pureed tomatoes, beans and bay leaf, and stir to combine. Increase the heat to low, cover and simmer for 25-30 minutes until the potatoes are tender and lentils are softened, stirring occasionally. Stir in lime juice, serve and enjoy.

One year ago today, Warm Butternut and Chickpea Salad with Tahini.

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