This is my new favorite stew! Imagine spicy smoky chili flavor mingled with sweet creamy coconut milk, hearty kidney beans, lentils and sweet potatoes. This dish is tasty, nutritious and filling. Oh, and did I mention…it’s super quick and easy to make!
This is one that I think most non-vegans can enjoy as well. Veggie stews and chili are a great introduction to vegan cuisine. Today’s chili was just one of the five entrees I cooked for my client’s weekly meals.
Thai Red Lentil Chili
Recipe courtesy of Post Punk Kitchen
1 tbsp. olive oil
1/2 yellow onion, diced medium
1/2 red bell pepper, diced medium
2 cloves garlic, minced
1 tbsp. chili powder
3/4 pound sweet potatoes, peeled and cut into 3/4 inch chunks
1/2 cup red lentils
1/2 tsp. salt
2 cups vegetable broth
14.5 oz. can red kidney beans, drained and rinsed
1 tbsp. Thai red curry paste
8 ounces coconut milk
14.5 oz. can diced tomatoes, drained
1/4 cup cilantro, chopped
Saute onions and pepper in oil with a pinch of salt, 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 boil for 15-20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.
Taste for seasoning, top with cilantro and serve.
Yield: 6 servings