Root Veggie Lentil Chili

Root Veggie Lentil Chili
By Isa Chandra Moskowitz

Makes 6 servings
Time: About an hour

Note: This recipe calls for 2 pounds of root veggies, so use whichever are available to you. Some of my faves are rutabaga or turnip (they taste similar, so I wouldn't suggest both,) celeriac, golden beats, parsnip and even the humble carrot.

Ingredients:

  • 2 pounds root vegetables, peeled and cut into 1/2 inch chunks
  • 1 tablespoon olive oil
  • 1 small onion, diced medium
  • 1 red pepper, diced medium
  • 3 cloves garlic, minced
  • 1 tablespoon mild chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 2 tablespoons cocoa powder
  • 1 cup green lentils, washed
  • 4 cups vegetable broth
  • 1 15 oz can diced tomatoes
  • 2 teaspoons agave or maple syrup
  • Cilantro and lime for garnish (optional)

Directions:

  • Preheat a 4 quart soup pot over medium high heat.
  • Saute onions and bell pepper in oil until translucent, about 4 minutes.
  • Add garlic and saute for another minute.
  • Add chili powder, cumin, coriander, oregano, salt and cinnamon.
  • Add 1/2 cup of the vegetable broth and the cocoa powder; cook for about 1 more minute, while stirring, to dissolve the cocoa.
  • Add lentils, vegetable broth, diced tomatoes and root veggies.
  • Cover pot and bring to a boil, keeping a close eye. Once it's boiling, lower heat to a simmer and cook for about 45 minutes, until lentils are tender and root veggies is soft.
  • Mix in agave.
  • Add water as necessary to thin out the chili.
  • Taste for salt and seasoning.
  • Let sit for 10 minutes or so for maximum flavor.
  • Serve garnished with cilantro and lime if you like.

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