Sweet Potato Black Bean + Black Lentil CHILI

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Vegetable Main Course Soups

Prep Notes

Today is October 1st ... Its my favorite time of year FALL... the air is crisp, leaves change total sweater weather..But not here in NEW JERSEY ..89 degrees so why was I compeled to make chili and coen bread ...

Cooking Time

Yields

alot

Ingredients

3 Sweet Garnet Potatoes Cubed 1/4 inch pieces

1cup Organic black Lentils follow direction on package cook in a small pot.

1 can Organic Black Beans drained and rinsed

1 Onion diced

1 Jalapeno Pepper seeded and finely chopped

4 cloves Garlic minced

2 teaspoon Chipotle Chili Powder

2 tsp Ground Cumin

2 tsp Ground Coriander

1 1/2 tbsp Coconut Sugar

3 tbsp Tomato Paste1

1/2 cups Vegetable Stock

1 can Diced Tomatoes

2 tbsp Olive Oil

Salt & Pepper to taste

Directions

Cook black lentil is a small pot 1 cup lentils 4 cups filtered water. Bring to a boil than simmer for 13-20 minutes.

In a large pot over medium high heat, cook together garlic, onion, jalapeno, sweet potatoes and season with salt and pepper, cook until the veggies cooked fork tender.

Add the chili powder, cumin, coriander, sugar, tomato paste,and give it a nice stir.

Cook for about 2 mins.

Add the tomatoes, cooked lentil, black chilli beans, vegetables stock, and bring to a boil. Reduce the heat to medium low and cook for 15 mins or until reduced and thick to your liking.

Adjust the seasoning to taste.

Serve with a slice of lime and Corn Bread

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