Okay guys. It’s officially October. That means it’s really time for all things fall. Apples, pumpkins, soup, chili, TV, babies… Lots of stuff to look forward to this month, and I’m on board for all of it. Obviously, I’m most excited about Baby B’s arrival, but the return of my favorite TV shows is a pretty solid second. I am probably more excited than I should be, but I can’t help it.
Chili is the perfect meal for a cool, autumn day. What’s even better is that you can eat it from a bowl. I don’t know about you, but I find eating from bowls much more compatible to dining on the couch while devouring the latest episode of The Good Wife. I realize that so many people will say eating in front of the TV is bad for your weight and your health, but give me a break, we’ve got to live a little sometimes.
Besides, this sweet potato lentil chili is full of vegetables and nutrients so you really don’t have to feel guilty at all. Enjoy!Print
- 3 carrots, chopped
- 3 celery stalks, sliced
- 1 large onion, chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 packet chili seasoning*
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 sweet potatoes, peeled and cubed
- 2 cups vegetable broth
- 3 15-ounce cans lentils, rinsed (about 5 cups of pre-soaked lentils)
- 4 loosely packed cups fresh spinach leaves
- Salt & pepper to taste
- Cilantro, for serving
- In a large stockpot, heat olive oil to medium. Add carrots, celery, onion, bell pepper and garlic. Sauté, stirring occasionally until onions are translucent – about 5 minutes.
- Stir in chili seasoning and cook for another 1 – 2 minutes.
- Add sweet potato, vegetable broth and tomatoes. Cover the pot and simmer for 15 minutes.
- Add lentils and spinach.
- Replace cover and continue to simmer for 5 – 10 minutes, or until sweet potatoes are tender.
- Simmer for another 5 – 10 minutes, or until chili has reached desired consistency.
- Serve with fresh cilantro.
*I used Old El Paso chili seasoning, but you can use any chili seasoning you prefer.
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