Sweet Potato Chili
The sweet potato chili by Adaeze Wolf can be found here at Spoonsparrow – it tastes simply delicious even without meat and provides plenty of protein!
Ingredients
- 2 large sweet potatoes
- 1 large onion
- 1 clove garlic
- 400 g diced tomatoes (fresh or canned)
- 0.5 fresh red chili pepper
- 400 g kidney beans (canned)
- 200 g corn (canned)
- 1 tbsp Olive Oil
- 200 g red lentils (soaked 2–3 hours in water)
- 1 tbsp Tomato Paste
- 0.5 tsp turmeric powder
- 1 tsp paprika
- a pinch ground cayenne pepper
- 1 bay leaf
- a pinch sea salt
- 1 tbsp fresh thyme and rosemary (chopped)
- 1 tsp coconut palm sugar
- 200 ml vegetable broth
- Pepper
- 0.5 lime (juice)
- chopped parsley (or cilantro)
Instructions
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1.
Peel the sweet potatoes and cut them in half lengthwise. Slice 2–3 thick pieces from each half, similar to toast slices. Dice the remaining sweet potatoes into large cubes.
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2.
Peel and dice the onion and garlic. Wash the tomatoes. Slice the chili pepper into thin rings and set aside. Drain the kidney beans and corn.
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3.
Heat a large pot with olive oil. Add the onions and garlic and sauté until translucent.
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4.
Rinse the lentils. Add the lentils, sweet potato cubes, and tomato paste to the pot and toast briefly. Add spices, tomatoes, herbs, chili, and coconut palm sugar. Pour in 200 ml vegetable broth and simmer for about 15 minutes (the lentils should be fully cooked).
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5.
Just before finishing, add the kidney beans and corn. Simmer everything for another 5 minutes.
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6.
Toast the sweet potato slices in a toaster until soft.
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7.
Season to taste with salt, pepper, and lime juice. Place the toasted sweet potato slices on a plate, ladle the lentil chili over them, and garnish with cilantro or parsley.
