Tonight's dinner was Sweet Potato Lentil Chili from Eat, Drink and Be Vegan. This chili is awesome, definitely a new favorite of mine. Rob commented that it was so much better than regular chili......he's not a chili fan, and he really liked this one. I had to make just a few minor changes to the recipe. It calls for cumin, I was out, because I used it all in my Bombay Chickpeas from last night. It also calls for red pepper flakes, which I was also out of. So, I subbed about 1/2 tsp extra chili powder to give it the addtional heat and cumin flavor. Instead of using a can of regular crushed tomatoes, I used fire roasted, which I think just add such a unique and incredible flavor. I don't think I'd make it with plain tomatoes. I also used up the last of my kidney beans making Chipotle Lime Two Bean Hummus for Rob. So, instead, I subbed cannellini beans.
I topped the chili with some diced avocado. And, served some cornbread on the side. YUM!!
3 months ago