Don’t eat this chili while wearing white. I mean it. It’s pretty much just red and orange, and has major staining abilities. But it’s also tasty, so just put on a bib and dig in.
I started with adding lentils instead of beans. I thought I’d be able to add the beans later, but I overshot things a bit and filled the pot. Oh well. Call it a happy accident.
Lentil & Sweet Potato Chili
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
¼ cup chili powder
Salt & pepper
1 (798mL) can chopped tomatoes
1 (798mL) can diced tomatoes
1 (100mL) can tomato paste
1 cup dry orange lentils, rinsed well
1 sweet potato, diced
Heat the olive oil over a medium low heat in a heavy bottomed stock pot. Sauté the onions and garlic with salt and pepper until soft and fragrant, about 7 minutes. Add the chili powder and stir until fragrant.
Add the tomato products and enough water to thin it out. Add the lentils, the sweet potatoes, and some extra water for the lentils to absorb. Simmer for about 40 minutes, until the lentils and sweet potatoes are tender.
Season to taste and serve with cornbread!