Some sad news, Tori has decided that blogging isn’t for her. Do you all think I’m scary and push people away?
No worries, we’re still baes. I’m told that’s the term the young kids use for “friends” now. So I’m back flying solo. I’m doing my best to post once a week, but as you know I’m still having trouble with the whole cooking for one thing. This post in which I make enough chili to feed 12 people is no exception.
The inspiration for this meal came last week when I was doing laundry in the ghetto laundromat across the street from Wegmans.
I went over there to do some grocery shopping while I was waiting for my clothes to be done, but was feeling simultaneously hungry and uninspired. I bought the Wegmans version of Spicy Red Lentil Chili, and a double pack of peanut butter.
The teenage clerk looked at me with raised eyebrows and said “Wow, you must really like peanut butter.”
Okay, judgmental brat. I’ll give her the benefit of the doubt and assume that she thought I maybe looked like a young professional who maybe doesn’t eat peanut butter and jelly sandwiches for lunch everyday and make vegan cookies every night due to lack of self control with a whole batch.
I’ve since enjoyed the chili two nights for dinner, and the peanut butter on a twice daily basis. I decided that instead of spending another $5 on a small container, I would try to replicate it with a little twist. I’ll be eating this every night for the next week, and it cost me $11.
Lentil & Sweet Potato Chili
2 cups red lentils, rinsed
1 large sweet potato, peeled and chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1 sweet onion, chopped
2 cloves garlic, minced
28 oz can crushed tomatoes
1/2 box vegetable stock
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp paprika
salt and pepper, to taste
I’m a big lentil fan, especially since I made this salad, but I had never used red lentils before. Red lentils, which are actually orange. So seasonal!
Lots of chopping! My faaaavorite. While the lentils are soaking, chop up your potato, celery, pepper, and onion.
Saute in a little olive oil or canola oil until the onion and celery are soft and translucent. Season with salt and pepper, and add the chili powder, cayenne, and paprika. Stir to distribute spices. Add the lentils, stock, and crushed tomatoes.
Bring to a simmer and allow everything to cook for at least 20-30 minutes so that the potato will cook through. I only added about half the box of stock, but I ended up with a thicker chili/stew consistency. If you want it to be more like soup, you can add the whole box of stock.
This chili is vegan AND gluten free!
So naturally I ate mine with bread and butter. So close.