Isa Chandra’s Red Lentil Thai Chili (Post Punk Chili)

Notes

A New Year’s hit—this hearty chili blends red lentils with sweet potatoes (or Japanese yams) for a deliciously bold flavor that tastes even better as leftovers.

Ingredients

• Olive oil (1 tsp to 2 tbsp, as preferred)
• 1 large yellow onion, diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 ½ lbs sweet potatoes (or Japanese yams), cut into ¾-inch chunks
• 1 cup red lentils
• 1 teaspoon salt
• 4 cups vegetable broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 3 tablespoons Thai red curry paste
• 1 (15 oz) can lowfat coconut milk
• 1 (28 oz) can diced tomatoes
• ½ cup fresh cilantro, plus extra for garnish
• Limes for garnish (optional)

Instructions

1. Preheat a 4-quart pot over medium heat and add olive oil.
2. Sauté the onion and red bell pepper with a pinch of salt for 5–7 minutes until softened.
3. Add garlic and sauté for an additional minute.
4. Stir in the chili powder, sweet potatoes, red lentils, and salt; then add vegetable broth.
5. Cover and bring to a boil; simmer for 15–20 minutes, stirring occasionally.
6. Once the lentils and sweet potatoes are tender, add the kidney beans, black beans, curry paste, coconut milk, and diced tomatoes.
7. Heat through, adjust seasoning, and finish with fresh cilantro and a squeeze of lime.

Nutrition (per serving, estimated)

• Calories: ~530
• Protein: 18g
• Fat: 7g
• Carbs: 77g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark. (serves ~6)