purple sweet potato and lentil chili

Purple sweet potatoes are full of antioxidants and beneficial nutrients, plus they are delicious. In this recipe I paired purple sweet potatoes with lentils to make a warming chili. This dish is gluten-free and can be made vegan.

(serves 4)

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Ingredients

• two medium Stokes Purple sweet potatoes, cut into cubes

• one cup red or green lentils (I used sprouted lentils)

• four cups of chicken bone broth or stock (can sub vegetable broth)

• one large yellow onion, diced

• four cloves garlic, minced

• one tbsp avocado oil

• one tbsp dried oregano

• one tsp cumin powder (add more to taste)

• 1/2 tsp paprika powder

• 1/2 tsp coriander powder

• sea salt

• black pepper

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Method:

• begin by cutting the sweet potato, dicing the onion, and mincing the garlic

• in a large pot, add avocado oil, then onion and garlic

• saute until onions are translucent

• rinse your lentils in a fine mesh strainer

• add in rinsed lentils and all of your seasonings (oregano, cumin, paprika, coriander, sea salt, and pepper) into the pot, and mix until everything is coated

• add sweet potatoes, then broth and stir

• bring to a boil, cover, and reduce to a low simmer

• simmer for 20-30 minutes, until sweet potatoes are tender and lentils are cooked

• top with a healthy fat and your favorite chili toppings