Saturday, November 26, 2016

Sweet Potato Lentil Chili

It's a few days after Thanksgiving now... the leftovers have started to disappear... and you are *almost* maxed out on good food. So much goodness. I always say the best part of Thanksgiving food is the leftovers (well, and the stuffing ;) But the leftovers do eventually end and you may have decided to make a turkey soup or pot pie or have your bones simmering and making stock. But, you may be also looking for a simple meal that is meat-free, and full of protein and nutrients. This chili recipe also helps use up some of those sweet potatoes you got on sale, and it will feed an army if you still have family and friends at home. Or it could be an easy warm-up on the crock pot if you need to refuel after Christmas shopping runs.

I actually made this recipe a few weeks back and was just pondering it again because it was so warming and full of great flavors and nutrients. It is such a cozy meal when the Christmas lights are being turned on and the magical scene of Christmas is being gathered in your home once more.

I love putting together a simple, nourishing meal for those I love, and this one is at the top.


Sweet Potato Lentil Chili Recipe
{gluten and dairy-free, vegan}

2 TB of avocado oil for sautéing
1 large onion, finely chopped
5-6 cloves of minced or finely chopped garlic cloves
1 TB of minced fresh ginger
1 TB of minced fresh turmeric
1 pound or 2 cups of chopped carrot
4 cups of pealed and cubed sweet potato chunks
1 28 ounce can of crushed organic tomatoes
4 cups of vegetable broth
4 cups of pure water
1 1/2 cup of washed, dry green lentils
2 TB of chili powder
1 ts. ground cinnamon
2 ts. ground cumin
2 ts. of dried cilantro
1 ts. smoked paprika
freshly chopped thyme and cilantro (1-2 TB of each)
1/2-1 cup of finely chopped kale or other greens
3 cups of cooked black beans / (2) 15 ounce cans

In a large soup pot, a 8-10 quart pot, saute the onion, garlic, turmeric, giner, carrots and sweet potatoes for 5-10 minutes until they get a bit soft. Then add in the crushed tomatoes, broth, water, lentils, spices, and herbs. Then let it come to a boil and add in the black beans. Cook on medium heat for 40-50 minutes until the lentils are soft and the you can add additional herbs, or serve up and top with avocado slices and more fresh herbs. 

Some topping/serving ideas:
diced avocado and fresh cilantro or green onion
sour cream or yogurt


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