Sweet Potato & Black Bean Chili
This vegetarian chili takes perfectly to a host of other ingredients. Saute the onion in bacon for a smoky, meaty version, add chicken, beef or pork, or add chiles or roasted peppers.
Check out the Music City Chili Bowl lineup of chefs for the chili cookoff on December 29th & 30th. Our very own Chef Skylar Bush cooked up this vegetarian lentil chili in honor of the event.
Ingredients
SERVINGS: 6-8 Serving(s)
- 1 tablespoon grapeseed or vegetable oil
- 1 large yellow onion, diced
- 1 chipotle pepper in adobo, chopped
- 1 red bell pepper, cored and diced
- 1 green bell pepper, cored and diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- pinch powdered cayenne pepper
- sea salt and freshly-cracked black pepper
- splash of red wine
- zest of 1 lime
- 3–4 cups good, flavorful vegetable stock
- 2 (14.5-oz) can fire-roasted diced tomatoes
- 2 (15-oz) cans red kidney beans, drained
- 1 cup uncooked brown lentils, rinsed
- avocados, sour cream, cheese, jalapenos, lime, and cilantro for serving
Preparation
1. In a large pot or Dutch oven, heat oil. Add onions, chipotle, and bell peppers. Cook on medium-high for about 6 minutes or until onions are softened. Add garlic and spices, salt and pepper and cook one minute or until fragrant.
2. Add red wine and lime, deglazing the pot by scraping brown bits on bottom. Add remaining ingredients, reduce heat to medium-low, and simmer 25-30 minutes, stirring occasionally, until lentils are tender. Serve with avocado, sour cream, shredded cheese, jalapenos, lime, and cilantro.
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