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 by Things I Made Today at https://www.thingsimadetoday.com/2013/12/23/black-bean-lentil-chili/