March 2010 | Lentil Sweet Potato Chili

Ingredients

March is National Nutrition Month, and this recipe proves that a healthy meatless meal can be hearty and delicious. Serves 6.

• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 3 celery ribs, diced
• 1 orange-fleshed sweet potato, peeled and cut in 1-inch cubes
• 3 large cloves garlic, minced
• 1 teaspoon salt (optional)
• Black pepper to taste
• 2 teapsoons chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/2 teaspoon crushed red pepper flakes (or to taste)
• 1 1/4 cups dry red or green lentils
• 2 cups water
• 1 28oz can crushed tomatoes
• 1 15oz can black beans, rinsed
• 1 bay leaf
• 2 tablespoons freshly squeezed lime juice

Directions

1. In large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, cover and cook for 6 to 8 minutes, stirring occasionally. Rinse lentils. Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally. Stir in lime juice. Serve with warm corn bread.