Spicy meets sweet in this plant-based, hearty chili full of autumn flavor. This recipe is made with very little oil but is certainly not lacking in flavor!
Sweet Potato And Lentil Chili
1 poblano pepper, roasted, peeled, and finely diced
1 jalapeno pepper, finely diced
4 cloves garlic, minced
1 teaspoon grapeseed oil
1 pound sweet potatoes, peeled and cut into small cubes
1 (28 ounce) can crushed tomatoes
3 cups low-sodium vegetable broth
1 cup uncooked lentils
1 tablespoon mild chili powder
1/2 teaspoon smoked paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground cinnamon
Warm the oil over medium heat. Add the diced poblano and jalapeno peppers and the garlic. Saute for a few minutes until the garlic begins to brown. Add the other ingredients and bring to a boil. Reduce the heat to a simmer and let cook for 35 minutes, stirring frequently. Check the sweet potatoes and lentils for doneness. If fully cooked, mash some of the sweet potatoes in the pot to create a thicker texture. Serve with cilantro and fresh lime juice, if desired.
Makes 6 servings.