Autumn is in the Air

While my friends in Southern California are enduring a bit of an Indian Summer, I'm watching the leaves turn golden, orange and red from my window off the Sonoma Coast. The weather is perfect for a hearty chili and the combination of spices in this one really hits the spot!

SWEET POTATO LENTIL CHILI  - Serves 6

  
1 3/4 cups onions, diced
1 cup celery, diced
2 - 2 1/2 cups orange-fleshed sweet potatoes, peeled and cut in 1 inch cubes
3 large cloves garlic, minced
1 teaspoon sea salt
Ground black pepper to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon crushed red pepper flakes (or to taste)
1 1/4 cups dry red lentils
2 1/2 cups water
1 - 28 oz can crushed tomatoes
1 - 14 oz can black or kidney beans, rinsed
1 bay leaf
3 tablespoons freshly squeezed lime juice
Lime wedges (for serving)

In large pot on medium heat, add a small amount of water, the onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through. Cover and water saute for 6 to 8 minutes, stirring occasionally; reducing heat if onions are sticking to bottom of pot. Rinse lentils. Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally. Stir in lime juice and serve portions with lime wedges.

Photo Credit: Nery Alfonso