This Thai Lentil Chili is one of our favorites! Great to make in big batches and freeze in individual containers for "fast food" on a busy day. Adjust the amount of chili powder you use to reduce (or increase -- be careful!) the heat. Enjoy!
- 1-2 Tbs Olive oil
- 1 large yellow onion, diced medium
- 1 red bell pepper, seeded and diced medium
- 3 cloves garlic, minced
- 2 tablespoons chili powder (adjust to your taste)
- 1 ½ lbs sweet potatoes cut into ¾ inch chunks
- 1 cup red lentils
- 1 teaspoon salt
- 3 cups vegetable broth
- 2 15 oz cans kidney beans, drained and rinsed
- 2 tablespoons Thai red curry paste (you can find this in the Asian food section of most grocery stores)
- 1 15 oz can coconut milk
- 14 oz can diced tomatoes
- ½ cup fresh cilantro, plus extra for garnish
- Limes for garnish (optional)
Preheat a large (4-quart) pot over medium heat. Sauté the onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and sauté a minute more.
Add the chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When the lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.
Taste for salt and seasoning, top with cilantro and lime, and serve with a smile!
Recipe adapted from Post Punk Kitchen (www.theppk.com)