Black Bean and Sweet Potato Chili

Ingredients

• 3 cans (15 oz / 425 g each) black beans, drained and rinsed
• 1 cup (190 g) dry red lentils, rinsed
• 1 large sweet potato (1 lb / 450 g), peeled and cut into 1/2 inch (1 cm) cubes
• 1 can (28 oz / 794 g) crushed or diced tomatoes
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cups (720 ml) vegetable broth
• 1 1/2 cups (360 g) plain nonfat Greek yogurt, for topping
• 3 oz (85 g) shredded cheddar, for topping
• Chopped cilantro to finish (optional)
• 1 lime, cut into wedges (optional)
• 1 tbsp (15 ml) avocado oil; 4 cloves garlic, minced; 2 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano; 1 1/2 tsp salt

How to make it

1. Prep everythingDice the onion and bell pepper into 1/2 inch (1 cm) pieces, and peel and cube the sweet potato the same size so it cooks evenly. Mince the 4 garlic cloves. Drain and rinse the black beans, and rinse the red lentils in a strainer until the water runs mostly clear. Measure the spices into a small bowl.
2. Soften the vegetablesHeat the 1 tbsp (15 ml) avocado oil in a large Dutch oven or 6 quart (5.7 L) heavy pot over medium heat until it shimmers. Add the onion and bell pepper with a pinch of salt and cook 5 to 6 minutes, stirring now and then, until soft and the onion looks translucent (see-through at the edges).
3. Bloom the spicesAdd the garlic and all the spices and stir constantly for 45 to 60 seconds. Blooming means toasting spices in the hot oil so their flavor wakes up; you will smell it get deep and smoky. Do not walk away or the spices can scorch.
4. Simmer the chiliAdd the sweet potato, lentils, black beans, tomatoes, broth and the remaining salt and stir, scraping up anything stuck to the bottom. Bring to a boil over high heat, then lower to medium-low so it simmers, meaning small, lazy bubbles break the surface. Cover partway and cook 25 to 30 minutes, stirring every 5 to 10 minutes, until the sweet potato is fork-tender and the lentils have melted into a thick base.
5. Adjust the thicknessIf it is too thick, splash in more broth or water; if too thin, simmer uncovered 5 more minutes. Taste and add more salt or chili powder as needed. A squeeze of lime brightens it up.
6. Serve and storeLadle into 6 bowls, about 1 1/2 cups (360 ml) each, and top each with 1/4 cup (60 g) Greek yogurt, 1/2 oz (14 g) cheddar and cilantro. Keep the chili in sealed containers for up to 4 days in the fridge, or freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat in a pot over medium heat or 2 to 3 minutes in the microwave, stirring halfway; add the toppings after reheating.