This chili has very few ingredients, but it is sooo delicious. Definitely make it part of your rotation list. Creamy red lentils and chunky japanese sweet potatoes create a satiating base. Partner this with a bit of spice and heat, and it spells: YUMMY!
Prep Time: 15 minutes Cook Time: 30 minutes
1 large onion, chopped (about 1 cup)
4-6 cloves of garlic, minced
¼ tsp. red pepper flakes
1 tsp. smoked paprika
½ Tbsp. chili powder*
¼ tsp. chipotle powder
1 cup red lentils, picked through and rinsed
1 large japanese sweet potato*, peeled and cubed (about 1-11/4 lb.)
1 14.5 oz. can fire roasted tomatoes, no salt added
2 cups home-made or store-bought (low sodium) vegetable broth
2 cups water
1 Tbsp. apple cider vinegar
- Heat a large soup pot (with lid) to medium-high.
- Add onions and red pepper flakes and dry sauté for 4-5 minutes, until onions start to brown a little.
- Add garlic and spices and let cook for about 1 minute or so.
- Deglaze onions with a little bit of water to loosen any brown bits on bottom of pot.
- Add lentils, sweet potatoes, tomatoes, broth and water. Stir to combine.
- Bring to a boil, then reduce heat to medium-low simmer
- Add apple cider vinegar
- Add lid while simmering. If you like a really thick chili, leave the lid off after 5 or 10 minutes, to let liquid reduce.
- Simmer for at least 20 minutes. Enjoy!
- I like japanese sweet potatoes for this chili/stew. They are a little firmer than the orange kind. If you can’t find them, choose Hannah or whichever ones you like.
- I used ½ broth and ½ water, but all broth would be fine as well. Depends what you have on hand.
- This chili gets even better the next day, so make a big batch.
- I make my own chili blend.
CHILI POWDER BLEND
The original recipe is from rouxbe.com:
- 2 Tbsp. paprika (I use smoked paprika)
- 2 tsp. oregano (optional)
- 1 ½ tsp. cumin
- 1 ¼ tsp. garlic powder
- 1 tsp. onion powder
- 1 ¼ tsp. cayenne pepper
- ½ tsp. chipotle chili powder
Thoroughly mix and store in airtight container.