Sweet Potato Jalapeno Chili
Sweet Potato Jalapeño Chili
March madness can be a bit crazy. And I’m not just talking about basketball. It’s our last month of limbo. Is it winter? Is it spring? Is it something in between? Will the sun EVER come back out? Did I move to Seattle and no one told me?
This week has felt more like winter as the slushy rain kept pouring from the sky, and the sun feels like a distant cousin twice removed that you only see at funerals.
All I know is that this weather calls for one last winter meal. One more hoorah as the last of the snow falls. This healthier version of a hearty chili dinner will hopefully not only warm me up, but get me beach body ready as the summer gets closer. Filled with protein packed lentils, sweet potatoes, & jalapeños… your taste buds and waistline will thank you in no time!
Now, can the sun come out please before I seriously contemplate moving to the beach?
½ lb dried brown lentils, rinsed
2 large sweet potatoes
1 jalapeño, diced
1 15 oz can diced tomatoes
1 medium yellow onion
1 red bell pepper
3 cups low sodium broth of choice (chicken or vegetable works best)
salt & pepper, to taste
2 tbsp cumin
2 tsp chili powder
pinch of cayenne & hot sauce, to taste
2-3 tbsp olive oil, to coat pan
To begin, rinse your lentils in a bowl, and set aside. Meanwhile, place a large pot over medium heat and coat bottom of pan with olive oil. Dice your onion, bell pepper, sweet potatoes, and jalapeño (try to keep the onion, pepper, and sweet potatoes of the same size to ensure best cooking results. Also, keep the seeds and ribs of the jalapeño if you like it spicier, if not, be sure to remove the seeds and ribs). First, add the onion and bell pepper. Sauté for 3-5 minutes until they become soft and somewhat translucent. Add the sweet potato, jalapeño, and season liberally with salt & pepper. Use a wooden spoon, mix and sauté for another 3-5 minutes. Next, add the diced onions, chicken broth, and spices. Mix well, and add lentils. Reduce to medium-low heat, cover and let simmer for 20-25 minutes. Cook until potatoes and lentils are soft & done. Add extra dashes of your fave hot sauce or cayenne pepper if you like it spicier!