Red Lentil Thai Chili
Ingredients
- Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
- 1 pc large yellow onion diced medium
- 1 pc red bell pepper seeded and diced medium
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 1/2 lbs sweet potatoes cut into 3/4 inch chunks
- 1 cup red lentils
- 1 teaspoon salt
- 4 cups vegetable broth
- 2 15 oz cans kidney beans drained and rinsed
- 2 tablespoons Thai red curry paste
- 1 15 oz can lowfat coconut milk
- 28 oz can diced tomatoes
- 1/2 cup fresh cilantro plus extra for garnish
- Limes for garnish (optional)
Instructions
- Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.
- Add 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 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!
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