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
- 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)
- 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.
- 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!