Jennifer S.’s sweet Potato Lentil Chili

Ingredients:

• Water

• 1 cup diced yellow onion

• half a small jalapeno, diced

• 1 cup diced celery (or feel free to substituted w carrots)

• 2 ½  cups diced sweet potatoes, peeled and cut in ½ inch cubes

• 3 large garlic cloves, minced

• dash of sea salt

• Freshly ground pepper

• 1 tsp chipotle chili powder

• 1/2 tsp smoked paprika

• 1/4 tsp nutmeg

• 1/4 tsp ground cumin

• 1/4 tsp cinnamon

• 1/4 tsp crushed red pepper flakes (or to taste)

• 1 1/4 cups dry red lentils

• 2 1/2 cups filtered water

• 1 can (28 oz) crushed fire-roasted tomatoes

• 1 can (15 oz) kidney beans, rinsed (or use black beans instead)

• 1 bay leaf

• 1/2 cup chopped parsley

• half a can of coconut milk (adjust more or less to taste)

• 3 TBS fresh lime juice and lime wedges for serving.

How to:
1. In a large pot on medium heat, add the water, onions, celery or/and carrots, sweet potatoes, garlic, jalapeno, salt, pepper, and spices, and stir through.

2. Cover and simmer over medium heat for six to eight minutes, stirring occasionally. Reduce heat if the onions are sticking to the bottom of the pot.

3. Rinse the lentils. Add them to the pot with the water, tomatoes, beans, and bay leaf, and stir to combine. Increase the heat to bring to a boil.

4. Reduce the heat to low, cover, and simmer for 25 minutes, or until sweet potatoes are soft, stirring occasionally. Add parsley. Remove bay leaf.

5. Stir in the lime juice. Serve with lime wedges.

Original recipe from "The Plant-Based Solution" by Joel Kahn, MD.