Chili with Yams
I have been using a lot of red lentils lately because they cook quickly and thicken soups and stews very nicely. I am also very fond of yams and they go together very well in this dish. This is delicious served with fresh, warm corn tortillas or pita bread.
Serves: 6-8
Prep Time: 20 min
Cook Time: 55 min
Ingredients
1
Large onion, chopped
3 Stalks
Celery, chopped
1 Tsp
Garlic, minced
2 3/4 Cups
Water
3 Tsp
Chili powder
1 1/2 Tsp
Smoked paprika
1/2 Tsp
Cumin
1 Tsp
Cinnamon
1/2 Tsp
Crushed red pepper
4 Cups
Yams, peeled and chopped
1 Cup
Red lentils
2 15-ounce Cans
Diced tomatoes
15-ounce Can
Black beans, drained and rinsed
2 Tbsp
Peanut butter (optional)
2 Tbsp
Lime juice (optional)
Directions
Place 1/4 cup of the water in a large soup pot. Add onion, celery and garlic. Cook, stirring occasionally until softened, about 5 minutes. Stir in the chili powder, paprika, cumin, cinnamon and crushed pepper. Mix well, then add the remaining water, yams, lentils, tomatoes, and beans. Stir to combine, bring to a boil, reduce heat, cover and cook for 50 minutes, stirring occasionally. Stir in the peanut butter, one tablespoon at a time, if using. Season with lime juice and a bit of sea salt, if desired.
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