Sunday, May 24, 2015

Sweet Potato, Black Bean, and Lentil Chili

Once again, I must  apologize for my recent radio (i.e. blogging) silence. Once The Winter That Would Not Die finally turned up its toes, spring arrived and got very busy very quickly with conferences, end-of-semester stuff, grading, projects, etc., which translates to little time or energy for culinary experimentation. But now that everything is blooming and the farmers' markets are in full swing, I'm hoping the influx of fresh local produce will spark some ambition; in the meantime, here's an ass-kicking, nutrition-packed chili that is filled with everything good.

Sweet Potato, Black Bean, and Lentil Chili
~ 1 tbsp. olive oil
~ 1 large onion, diced
~ 2 sweet potatoes, peeled and diced
~ 3 large portobello mushroom caps, chunky dice
~ 4 cloves garlic, minced
~ 2 tsp. each: cumin, chili powder
~ 1 tsp. each: smoked paprika, marjoram
~ ½ tsp. each: salt, white pepper, cinnamon
~ ¼ tsp. cayenne (more to taste)
~ 1 28 oz. can diced fire-roasted tomatoes
~ 1 15 oz. can black beans, drained and rinsed
~ 3/4 cup red lentils
~ 1 tbsp. vegan Worcestershire sauce
~ 2 cups "no chicken" broth
~ Juice of 1 large lime
~ 3/4 cup chopped fresh cilantro or parsley (for haters)

~ In a large, heavy-bottomed pot, sauté the onion in the oil over medium heat for 3-4 minutes.
~ Add  the sweet potatoes, mushrooms, garlic, and dry seasonings. Continue cooking 5-7 minutes, stirring occasionally to make sure things don't stick (you can add a little water as needed).
~ Stir in the canned tomatoes, black beans, lentils, and Worcestershire sauce. Mix well and cook about 5 minutes more.
~ Pour in the broth and coffee, cover the pot, and bring just to a boil. Lower the heat to a simmer and cook for 45-50 minutes, stirring occasionally, until the lentils have broken down and the vegetables are soft.
~ Stir in the lime juice and the fresh herb and serve hot with rice and/or cornbread. (A margarita wouldn't come amiss, either.)

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