We all have issues with left-overs. Boring! It is natural to crave variety. This recipe, which is perfect for the coming season, never gets old. Chili is also a great opportunity to plan ahead. Put one serving each into some tupperware, slap a date on them and throw them in the freezer for a quick lunch for the next three months. For those of you that can’t stand the heat don’t worry, this is NOT spicy, just full of flavor. If you do like spicy, as I do, add some Sriracha hot sauce. It goes really well with the Thai flavors. Enjoy!
Red Lentil Thai Chili
Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced ( I like more )
2 tablespoons chili powder
1 3/4 lbs sweet potatoes (about 3) peeled and cut into ¾ inch chunks
1 1/4 cup red lentils
1/2 teaspoon salt
5 cups vegetable broth
2 15-oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15-oz can lite coconut milk
2 15-oz cans diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional)
1. Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes.
2. Add garlic and saute a minute more.
3. 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.
4. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.