If you are like me, you are counting the days until summer.
You know how much I love Maine. This year, we decided that one trip just wasn’t enough…so we’re escaping in June and then going back again in September. If you saw my last post, you’ll know that I am working a book, so I plan on spending a good deal of time writing.
Lots of close friends are visiting this summer in Maine. I always want to enjoy time with them as much as possible and spend as little time in the kitchen as I can. When in Maine, the closest grocery store is a good 30-minute drive, so I tend to plan my meals out a few days ahead with my list of ingredients. This has been a go to dinner the last few months. I love it because it is healthy, great for leftovers and easy as can be.
This isn’t your traditional chili recipe, but trust me on this one. There are beans and no meat, so I know that can be cause for argument. I promise that this will be added to your repertoire!
Sweet Potato Chili
2 tablespoons olive oil
1 onion, diced
1 red pepper, diced
1 carrot, diced
4 cloves of minced garlic
salt and pepper
2 tablespoons of cumin
1 teaspoon paprika
1 teaspoon chili powder
2 sweet potatoes (peeled and cut into 1/2 inch pieces)
28 ounce can of crushed tomatoes
1 cup of dried lentils
1 can of cannellini beans (rinsed)
Heat olive oil in a large stock pot. Add diced onion. Cook over medium heat for 5 mins.
Add red pepper, carrot, garlic and salt and pepper. Sauteé for another 5 minutes.
Add cumin, paprika, chili powder, sweet potatoes, tomatoes, and lentils.
Add 4 cups of water. Allow to cook for around 45 minutes or until the sweet potatoes are fairly soft and the lentils are cooked. Add the can of beans at the end and stir.
I like to have some cornbread and watermelon on the side.
Have a great summer!