Tuesday, December 18, 2012


thick and chunky sweet potato chili
Thanks to Carol in Jersey for this delicious recipe.  I used my, fresh from the garden, sweet potatoes.
1 Tbsp. olive oil
1 cup celery, finely chopped
1 lb. sweet potatoes, washed peeled and cut into 1 inch pieces
3 lg. cloves garlic, minced
1 tsp. sea salt
freshly ground black pepper, to taste
2 tsp. chili powder
1 tsp. paprika
1/2 tsp. nutmeg
1/2 tsp. cumin
1/4 tsp. cinnamon
1/2 tsp. red chili flakes
1 1/4 cup red lentils, dried, rinsed
2 1/2 cups water
1 (28 oz.) can of crushed tomatoes
1 (15 oz.) can of black beans
2 bay leaves
3 Tbsp. freshly squeezed lime juice
In large pot over medium heat, add oil, celery, sweet potatoes, garlic, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon, and red chili flakes.
vegetables saute for 8 minutes
Cover and cook for 8 minutes, stirring occasionally.
Add lentils, water, tomatoes, beans and bay leaves to the pot.  Stir, increase temp. to high and bring to boil.  Then lower the heat and simmer for 30 minutes, stirring occasionally, until sweet potatoes and lentils are soft.
Serve with tortilla chips and tofutti sour cream OR fresh hot bread, even better - homemade corn bread.
very hearty

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