since this weekend was the last before the gluttony of christmas begins, we decided to take things easy.
we watched movies, did work around the house, wrapped presents, and dug ourselves out of 6 inches of snow.
on friday night, i made a batch of this black bean and lentil chili. the chili is thick, heavy, but all around healthy. it’s made flavorful by a multitude of spices and yogurt cream sauce. its the perfect dish for a lazy weekend because it takes one pot to make and lasts the entire weekend.
Black Bean and Lentil Chili
Recipe type: Soups
Serves: 5-6
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 2 large carrots, chopped
- 1 15 oz can high quality tomato sauce
- 2 15 oz cans black beans
- 4 cups vegetable broth
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 3 teaspoons tabasco sauce, divided
- 1 cup green lentils, dry
- ¾ lb sweet potatoes, peeled and cut into 1 inch cubes
- 1 cup greek yogurt
- ½ teaspoon honey
- 1 tablespoon dijon mustard
- cilantro, chopped, as garnish
Instructions
- In a large dutch oven, heat olive oil. Add onion, garlic, and carrots and cook until soft.
- Stir in tomato sauce, black beans, vegetable broth, turmeric, cinnamon, cumin, chili powder, and 2 teaspoons of tabasco sauce. Mix well then add lentils.
- Bring to a boil, reduce heat, and add sweet potatoes. Cover and cook for 30 minutes, stirring occasionally.
- While the chili is cooking, make the cream sauce. Combine greek yogurt, the remaining teaspoon of tabasco sauce, honey and dijon mustard.
- Serve chili with a dollop of cream sauce and some cilantro.
recipe adapted from ambitious kitchen.
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