alive logo

Sweet Potato Lentil Chili


    1 Tbsp (15 mL) extra-virgin olive oil
    1 3/4 cups (425 mL) onions, diced
    1 cup (250 mL) celery, diced
    2 to 2 1/2 cups (500 to 625 mL) orange-fleshed sweet potatoes, peeled and cut in 1 in (2.5 cm) cubes
    3 large cloves garlic, minced
    1 tsp (5 mL) sea salt
    Ground black pepper to taste
    2 tsp (10 mL) chili powder
    1 tsp (5 mL) paprika
    1/2 tsp (2 mL) freshly grated nutmeg
    1/2 tsp (2 mL) cumin
    1/4 tsp (1 mL) cinnamon
    1/2 tsp (2 mL) crushed red pepper flakes (or to taste)
    1 1/4 cups (310 mL) dry red lentils
    2 1/2 cups (625 mL) water
    1 - 28 oz (796 mL) can crushed tomatoes
    1 - 14 oz (398 mL) can black or kidney beans, rinsed
    1 bay leaf
    3 Tbsp (45 mL) freshly squeezed lime juice
    Lime wedges (for serving)


    In large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through. Cover and cook for 6 to 8 minutes, stirring occasionally.

    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.

    Serves 6.

    source: "Comfort Cuisine", alive #315, January 2009


    Sweet Potato Lentil Chili




    SEE MORE »
    Fruits of the Fall

    Fruits of the Fall

    Dive into autumn’s seasonal fruit bounty—it’s versatile and varied and lends itself to unique flavour combinations. These six recipes will help you make the most of three favourite fall fruits in sweet and savoury dishes.