Tonight I had the idea to make a sweet potato, quinoa chili. My fiance suggested lentil chili! I think he likes those lentils! ;) I found this recipe, altered it a bit and VOILA!
Just a note, this chili is a little different with the cinnamon as a seasoning. I added it, but I am sure it would be good without it. Next time I might skip it, too.
Adapted from this recipe.
- 3 cups of vegetable broth
- 3/4 cup of water
- 2 cans of diced tomatoes
- 1 cup of brown lentils
- 1 small sweet potato, peeled and cubed
- 2 carrots, peeled and sliced
- 1/2 of a green pepper, diced
- 2 garlic cloves, minced
- 1 Tbsp of cumin
- 1/2 Tbsp of cinnamon (optional)
- 1/2 Tbsp of chili powder
- 1/2 tsp of pepper
- 8 drops of Tabasco or to taste (optional)
MethodAdd broth, water, lentils, and tomatoes to a large pot. Bring to a boil then reduce to a simmer. Simmer for 10 minutes. While lentils are simmering, you can prep your veggies.
Next add garlic, carrots, and sweet potato to your pot of lentils. Simmer for 5 minutes then add green pepper and spices to your chili. Add additional water or vegetable broth to thin chili if it gets too thick.
Cover chili and cook an additional 10 minutes so your vegetables soften. Checking frequently and stirring often. It's done when your sweet potatoes are soft.
Serve with salsa, avocado, cilantro, crackers, and/or extra hot sauce.