Sweet Potato Lentil Chili

I just love sweet potatoes and the idea of combining sweet potatoes and red lentils in a chili was something I knew I had to try.  This was a really tasty and hearty chili.  It had the usual components of sauteed vegetables, spices, tomatoes and beans and was filled with sweet potatoes and red lentils.  The red lentils helped to thicken the chili while the sweet potatoes mellowed out the spices.

My menu for the day:
Breakfast:  Oatmeal Pancakes
Lunch:  Pita Bread with Homemade Hummus with sliced Cucumbers, Peach
Dinner:  Sweet Potato Lentil Chili, Crackers

Sweet Potato Lentil Chili
Makes 6 servings

Splash of water
1 3/4 cups onions, diced
1 cup celery, diced
2 - 2 1/2 cups sweet potatoes, peeled and cut in 1 inch cubes
3 large cloves garlic, minced
1 teaspoon sea salt
Freshly ground black pepper
2 teaspoons chili powder
1 teaspoon paprika
3/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1/2 teaspoon crushed red pepper flakes (or to taste)
1 1/4 cups dry red lentil
2 1/2 cups water
28 ounce can crushed tomatoes
14 ounce can black or kidney beans, drained and rinse
1 bay leaf
3 tablespoons freshly squeezed lime juice
Lime wedges (for serving)

In a large pot on medium heat, add water, onions, celery, sweet potatoes, garlic, salt, pepper, and spices and stir through.  Cover and cook for 6 to 8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot.  Rinse lentils.  Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine.  Increase heat to bring to a boil.  Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally.  Stir in lime juice and serve portions with lime wedges.

Adapted from 21-Day Vegan Kickstart

My rating: