Sweet Potato Lentil Chilli

1 tbsp olive oil

1 3/4 cups onions, diced

1 cup celery, diced (I omit because my husband does not like celery)

2-2 1/2 cups sweet potatoes, peeled and cubed about 1 inch thick

3 large cloves garlic, minced

1 tsp sea salt

freshly ground black pepper to taste (I omit)

2 tsp chili powder

1 tsp paprika

1/2 tsp freshly grated nutmeg (I used ground nutmeg)

1/2 tsp cumin

1/4 tsp cinnamon

1/2 tsp crushed red pepper flakes, or to taste

1 1/2 c dry red lentils (MUST use red lentils...do not try to substitute a different kind of lentil)

2 1/2 c water

20 oz crushed tomatoes

14 oz black beans or kidney beans, rinsed and drained (I use black beans)

1 bay leaf (I omit)

3 tbsp freshly squeezed lime juice

lime wedges for garnish

      In a large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon, and red pepper flakes and stir to combine.  Cover and cook for 6-8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot.  Rinse lentils.  Add lentils, water, tomatoes, beans, and bay leaf.  Stir to combine and increase heat to bring to a boil.  Once boiling, reduce heat to low, cover, and simmer for 25 minutes or longer until sweet potatoes are softened, stirring occasionally.  Stir in lime juice, season to taste with additional salt and pepper.  Serve with lime wedges and a generous squeeze of juice (tastes just as good without the lime juice)

Recipe from EAT, DRINK, AND BE VEGAN