Delicious Thai-inspired chili

Red Lentil Thai Chili on the left, a sampling of this month's Delicious/Nutritious yumminess on the right.

Red Lentil Thai Chili on the left, a sampling of this month's Delicious/Nutritious yumminess on the right. by Sarah Henning

Confession: I'm not a huge chili person.

Yeah, yeah, this is a major flaw of mine. I mean, I know people who love chili better than anything else when it comes to winter. Better than snowflakes, hot chocolate or an open fire. Me? Not so much. Heck, even back when I ate meat, it wasn't a favorite. When everyone else was so excited about having a pot of chili, I would just kind of be like, "Meh. Where's the bread."

That said, as of late I might have to change my tune, however so slightly. Because I think I've found THE chili for me.

This chili isn't your cowboy "chuck wagon" variety, but even if you like that, I think you'll dig this. It's hearty, chunky and has a great combination of flavors. Plus, it is amazingly cheap for the amount of food and nutrition you get when you make it. Sweet potatoes, red lentils, onion, bell pepper, beans and spices all play together nicely, don't cost much at all and have great healthy benefits.

Honestly, the hubby and I made it on a weekend and it's all I can do not to make it again, even after days and days of eating it.

My only regret with this chili is that I didn't take a better pic. I was hungry and eager to dig in! Check out the link to the original post to get an idea of just how awesomely pretty the soup is.

Note: We made this in our slow cooker on a Sunday. Check the comments on The PPK post if you want to do it that way. It's slower, but, boy, did the house smell good all afternoon.

Red Lentil Thai Chili

Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)

1 large yellow onion, diced medium

1 red bell pepper, seeded and diced medium

3 cloves garlic, minced

2 tablespoons chili powder

1 ½ pounds sweet potatoes, cut into ¾ inch chunks

1 cup dry red lentils

1 teaspoon salt

4 cups vegetable broth

2 15-ounce cans kidney beans, drained and rinsed

2 tablespoons Thai red curry paste

1 15-ounce can low fat coconut milk

1 28-ounce can diced tomatoes

½ cup fresh cilantro, plus extra for garnish

Limes for garnish (optional)

Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.

Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

Taste for salt and seasoning, top with cilantro and lime and serve!

(Recipe from The PPK)


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