Sweet potato lentil chili

Passing along a good vegetarian chili to warm your insides during this cold January! Patrick and I made this a few weeks ago; halved the recipe for about 4 servings so we could have dinner and lunch leftovers.

Sweet Potato Lentil Chili from Fannetastic Food blog
   Makes one large pot (5 quarts) — serves about 8 to 10*

1 32oz container veggie broth (low sodium if possible)
1.5 C water
3 - 14.5oz cans diced tomatoes
1 16oz package dried lentils, rinsed
2 sweet potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced (optional)
1 green pepper, sliced
1 to 2 cloves garlic, diced
Huge handful kale (optional)
2 Tbsp cumin
1 Tbsp cinnamon
1 Tbsp chili powder
1 tsp pepper
Hot sauce (optional — to taste)

*We halved everything! And a few other "ingredients" notes - we substituted in chicken broth for the veggie broth, didn't add the celery, used red pepper instead of green, and used a Mexican blend spice in place of the cumin and chili powder.

   Add the veggie broth, water, diced tomatoes, and rinsed lentils into a large pot. Bring the mixture to a boil and let it simmer for about 10 minutes (to soften the lentils) while you’re chopping the garlic, carrots, sweet potatoes, celery, and green pepper.
   Throw the garlic, kale, carrots, and sweet potato into the simmering pot, followed about 5 minutes later by the celery and green pepper and your spices.
   Let the mixture continue to simmer, stirring frequently, until it reaches the level of cooked consistency you prefer. This shouldn’t take long (maybe 5 to 10 minutes more) — just make sure the carrots, sweet potatoes, and lentils are soft.

Enjoy! Serve as is or top with extra marinara sauce, hot sauce, or salsa and cilantro.
Patrick topped with salsa and I added some crackers.

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