Fall Flavors: Hearty Sweet Potato Chili
Hearty Sweet Potato Chili (Vegetarian and Vegan)
Ingredients:
-1 tbsp. Olive oil
-1 med. yellow Onion
-4 cloves Garlic, minced
-1 tbsp. Chili powder
-1 tbsp. smoked paprika
-1 tsp. Cumin
-1 yellow Bell pepper, diced
-1 Sweet potato, cubed
-2 15 oz. cans diced tomatoes, unsalted
-2 cups dry red lentils
-2 can Kidney beans
-1 cup of frozen organic White corn
-8 cups vegetable broth
-Salt & pepper to taste
-Avocado & cilantro (as much as you want for garnish)
-Tortilla chips for dipping
Directions:
1. In a large pot, heat olive oil over medium heat.
2. Add garlic, onion & spices & saute until onion is soft- about 5 minutes.
3. Add the bell pepper, sweet potato & diced tomatoes. Saute for 5 minutes.
4. Stir in the broth, lentils, beans & corn. Bring to a boil over high heat.
5. Simmer for 30 minutes, stirring occasionally
6. Top with avocado slices, cilantro, or whatever you have around the kitchen! Enjoy!
(Recipe by Tammy Fodrey)
Ingredients:
-1 tbsp. Olive oil
-1 med. yellow Onion
-4 cloves Garlic, minced
-1 tbsp. Chili powder
-1 tbsp. smoked paprika
-1 tsp. Cumin
-1 yellow Bell pepper, diced
-1 Sweet potato, cubed
-2 15 oz. cans diced tomatoes, unsalted
-2 cups dry red lentils
-2 can Kidney beans
-1 cup of frozen organic White corn
-8 cups vegetable broth
-Salt & pepper to taste
-Avocado & cilantro (as much as you want for garnish)
-Tortilla chips for dipping
Directions:
1. In a large pot, heat olive oil over medium heat.
2. Add garlic, onion & spices & saute until onion is soft- about 5 minutes.
3. Add the bell pepper, sweet potato & diced tomatoes. Saute for 5 minutes.
4. Stir in the broth, lentils, beans & corn. Bring to a boil over high heat.
5. Simmer for 30 minutes, stirring occasionally
6. Top with avocado slices, cilantro, or whatever you have around the kitchen! Enjoy! (Recipe by Tammy Fodrey)
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