It’s raining here in Northern California.

You’re probably thinking ‘yay, good for you’. Well, yes, we’ve got it pretty sweet here… and I love when it rains – it’s pretty much the only thing that makes it feel like seasons exist, and that you can get all cozy…

And make chili.

In all truth I really don’t like chili. I can do a Mexican chili if it’s got loads of flavor, but a plain old standard chili is not my thing…and especially if it’s a meat ridden one (sorry meat lovers).

Then I stumbled upon this one – with sweet potatoes and red lentils, thai red curry and coconut milk. It’s got a silky smooth sweet with a kick kinda jive.

And it’s oh so very good.

It’s wonderful on it’s own, with a big chunk of artisan bread. It would also be fabulous over rice…

Let it rain!!

From Post Punk Kitchen

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Thai Red Curry Chili

Ingredients

  • 1 or Two teaspoons Olive oil
  • 1 red bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 ½ lbs sweet potatoes (like two big ones) cut into ¾ inch chunks
  • 1 cup red lentils
  • 1 teaspoon salt
  • 4 cups vegetable broth
  • 2 15 oz cans beans of your choice, drained and rinsed (I used kidney and butter beans)
  • 2 tablespoons Thai red curry paste
  • 1 15 oz can low-fat coconut milk
  • 28 oz can diced tomatoes
  • ½ cup fresh cilantro, plus extra for garnish
  • Big old squirt of Sriracha or other hot sauce (or don't add it to the pot, but serve on the side)
  • Limes for garnish (optional)

Instructions

  1. In a 4 quart pot saute onions and pepper in oil over medium heat with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.
  2. 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.
  3. Taste for salt and seasoning, top with cilantro and lime and serve!