Chili is one of my favorite fall and wintertime foods. Several years ago I posted one of my favorite chili recipes made with traditional ingredients like corn, peppers, and a variety of beans (that recipe, by the way, goes great over a bed of brown rice or quinoa).
This time around, I want to share a much less conventional variety that contains a variety of vegetables and spices (cocoa powder, anyone?). If your digestive system is particularly sensitive to beans, then this recipe is for you, since lentils are the stars (unlike beans, lentils do not contain sulfur — AKA: no unpleasant side effects).
This recipe is very high in fiber, so if you are not accustomed to large amounts, you may want to start out having a a smaller serving of this as a side dish.
PS: I have been camera-less for the past week, but next time I make this recipe, I will upload a photo of the finished product. Enjoy!
YIELDS: 6 servings
- 2 Tbsps oil (I like coconut, though olive also works)
- 6 garlic cloves, minced
- 1 1/2 cup red onions, diced
- 2 cups peeled sweet potatoes, chopped
- 1 cup broccoli florets
- 1 cup mushrooms, sliced
- 1/2 tsp salt
- 1 Tbsp chili powder
- 1/2 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp unsweetened cocoa powder
- 2 cups dry lentils, rinsed (brown lentils yield a chewier texture, whereas red lentils yield a softer texture)
- 1 regular (14.5 oz) can diced tomatoes (preferably a variety that comes with diced jalapeños)
- 2 cups water
- Sliced avocado (optional garnish)
- Chopped scallions (optional garnish)
1. Heat oil in a large pot. Once hot, add garlic, onions, sweet potatoes, broccoli, mushroom, salt, and spices.
2. Stir for ten seconds, to ensure that spices coat all ingredients evenly. Cover and cook for 5-7 minutes, stirring frequently.
3. Add lentils, diced tomatoes, and water to pot. Stir and increase heat to high.
5. Once contents in pot come to a rolling boil, reduce heat to medium/medium-low and cook for 20 minutes.
6. Serve in bowls and top with avocado slices and/or scallions.
NUTRITION INFORMATION (per serving, without toppings/garnish):
400 mg sodium
13 grams fiber
14 grams protein
Excellent Source of: iron, manganese, magnesium, potassium, vitamin A, B vitamin complex (except B12), vitamin C, zinc
Good Source of: copper, vitamin E