Monday, 20 June 2011

Sweet Potato Lentil Chilli

Kitchen Play List: Bowes & Morley ~ Something About My Baby
                                     Chris Cornell ~ She'll Never Be Your Man
                                     F. Astaire/G. Rogers  ~ Lets Call the Whole Thing 
                                     Melissa Etheridge ~ The Different
                                     Colbie Caillat ~ Feelings Show
                                     Baha Men ~ Move it Like This....don't judge! lol
                                     The Veronicas ~ Untouched

I was cooking for myself, My Love and my sister on Saturday for lunch. And I always try to make something really nice for us on a Saturday. Time doesn't always allow for this but this week I found a fantastically easy and really special chilli recipe whilst flicking through Dreena Burton's Eat, drink and be vegan 

The Sweet Potato Lentil Chilli had all the things I needed...substance, taste and very easy to make. I did have a little shock though when I started to peel my sweet potatoes as they turned out to be white fleshed! lol. Never had them before...

The results was a really good chilli. It had heat but not filled you up and left you feeling satisfied...and the different textures were just divine. I served it with a ring of lightly salted corn tortilla chips as you can see from the photo below. My Love said they looked like a sunflower! I like that. 

All three of us enjoyed the chilli very much and I know I will be making this often. Thank you Dreena Burton for this great recipe.

I adapted it very slightly...I didn't use a cup of celery - I used 3 thin stalks. I added 6 sliced mushrooms.  And I used the kidney bean option.

A Sweet Potato Lentil Chilli Sunflower! lol 
Sweet Potato Lentil Chilli
(Recipe from Eat, Drink and Be Vegan/Burton)

1 tbsp coconut oil/olive oil
1 3/4 cup onions, diced
1 cup celery, diced
2-2 1/2 cups sweet potato, peeled and cubed approx 1 inch
3 large cloves garlic, minced
1 tsp salt
freshly ground black pepper
2 tsp chilli powder (I used 'hot' chilli powder ~R~)
1 tsp paprika
1/2 tsp freshly nutmeg
1/2 tsp cumin
1/4 tsp cinnamon
1/2 crushed red pepper flakes
1 1/4 cups dry red lentils, rinsed and drained
2 1/2 cups water
2 x 14oz tins of chopped tomatoes
1 14oz tin of kidney beans or black beans, rinsed and drained
1 bayleaf
3 tbsp freshly squeezed lime juice

Corn tortilla chips (optional)

In a large skillet on a medium heat add oil, onions, celery, sweet pots, garlic, salt, pepper, chilli powder, paprika, nutmeg, cumin, cinnamon and red pepper flakes and stir to combine. Cover and cook for 6-8 minutes, stirring occassionally; reduce heat if onions are sticking to the bottom of the pot. 

Add lentils, water, tomatoes, beans and bayleaf. Stir to combine, increase heat and bring to a boil. Once boiling reduce heat to low, cover and simmer for 25 minutes or longer until the sweet potatoes are softened, stirring occassionally. Stir in lime juice, season to taste. 

Serve and enjoy!