black lentil and sweet potato chili
i am in love with black lentils...i am pretty sure a lot has to do with the texture. they are small and round and seem to hold their shape well when cooked. they have a black bean type quality to them which is why it is fun to use them in place of regular black beans.
little foodie had an enourmous plate of this chili tonight. he loved the sweet potato chunks and kidney beans in it...not to mention the mound of brown rice served under the chili goodness. this littlecrazyfoodie loves him some rice.
this is another recipe so easily adaptable to different veggies and served over different things. i do think the spices are right on though..chili powder, cinnamon and sweet potatoes are an amazing combo..always!
1 small onion, diced
1/2 cup diced organic carrots
1/4 cup chopped celery
2 tbl minced garlic
2 large sweet potatoes, diced into bite sized peices
1 cup chopped bell peppers (i use a frozen melange of green, red, and yellow)
2 zucchini, scrubbed and diced into small pieces
1/2 tsp cinnamon
1 tsp chili powder
1/2 tsp oregano
1 tsp ground cumin
1 bay leaf
2 small can (14oz) muir glen fire roasted tomatoes, squashed before adding
1 cup black lentils
1 can organic kidney beans
organic veggie broth, enough to cover it
in dutch oven saute onion, carrots, celery and garlic over med heat in olive oil until translucent. add sweet potatoes, bell peppers, zucchini and spices. cook a few minutes until heated through.
transfer to a crock pot on low heat.
add bay leaf, tomatoes (squashed w/juice), lentils and kidney beans.
add enough broth to cover it and cook on low for about 6-8 hrs.