Name: Emily Arnold
Class Year: 2012
Country of Residence: United States
Note: This recipe is not being entered in the competition, it is simply being shared for you all to enjoy!
Why is this recipe great? What’s its backstory?
I am not sure when I came across this recipe, but I love the flavour combination. I am not vegan myself but I have a co-worker friend who is. Every year we have a chili cook-off at work and the whole office votes for their top chili. And every year there is only one vegan chili submission and my friend can only eat the one she brought. I had recently found this recipe so I decided to make it for the cook-off so she would have something else to eat. And I WON… Third place… along with 5 other people…
Red Lentil Thai Chili
Serves 10. Takes approx. 45 minutes.
- 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
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 ½ lbs sweet potatoes cut into ¾ inch chunks
- 1 cup red lentils
- 1 teaspoon salt
- 4 cups vegetable broth
- 2 15 oz cans kidney beans, drained and rinsed
- 2 tablespoons Thai red curry paste
- 1 15 oz can lowfat coconut milk
- 28 oz can diced tomatoes
- ½ cup fresh cilantro, plus extra for garnish
- Limes for garnish (optional)
Preheat a 4-quart pot over medium heat. Sauté onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and sauté 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!