Lentil Thia Chili

Posted on 25. Apr, 2011 by in Food

**Just a note to say I have not personally made this, but all the reviews and hoopla are it is majorly, SEVERELY delicious!! Everybody freakin LOVES it!**


Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)

1 large yellow onion, diced medium

1 red bell pepper, seeded and diced medium (didn’t have any so I added in 2 carrots, chopped for extra veg power)

3 cloves garlic, minced

2 tablespoons chili powder

1 ½ lbs sweet potatoes cut into ¾ inch chunks

1 cup red lentils (I used mixed Dahl)

1 teaspoon salt

4 cups vegetable broth

2 15 oz cans kidney beans, drained and rinsed (one of mine was a mixed can)

2 tablespoons Thai red curry paste

1 15 oz can lowfat coconut milk

28 oz can diced tomatoes (I used crushed)

½ cup fresh cilantro, plus extra for garnish

Limes for garnish (optional)


Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.

Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

Taste for salt and seasoning, top with cilantro and lime and serve!

Per 1 cup serving:

Calories: 193

Fat: 3 g

Carbs: 36.4

Protein: 7.1

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