Serves - 6 giant portions
Prep TIme: 15 minutes
Cooking Time: 45 minutes to 2 hours (depending upon how melded you want the flavors. Flavor improves the longer it cooks. Next day it's even better)
1 large sweet onion, chopped
4 ribs of celery, diced
1 pound of sweet potatoes cubed
1 pound of baby Yukon Golds, cut into thirds, or in halves, unpeeled
Note: you can substitute any combo of 2 pounds of potatoes
4 cups of low-sodium vegetable broth
1 can of Muir Glen Fire-Roasted diced tomatoes
1 can of salt-free garbanzo beans, rinsed & drained
1 can of salt-free kidney beans, rinsed & drained
1/3 cup red lentils (these add protein, iron, fiber, and help to thicken the chili)
1 jalapeno, seeded and minced
1 1/2 tablespoons of curry powder
1 1/2 tablespoons of Vindaloo (curry) seasoning (Penzey's)
Note: substitute 3 tablespoons of curry powder if you like
1 tablespoon of Ancho Chili Powder (Penzey's) You can substitute regular chili powder
1 teaspoon turmeric
1 teaspoon Garam Masala (I can find this at my regular grocery store in the "better" spices section) Emily used just 1/2 tsp.
1/2 teaspoon salt (more or less to taste)
Soft multi-grain or whole wheat flatbread or pita can be "pretend" Naan, the delicious Indian-style bread that's often made with butter, or oil, or other fats.
1. In a large PREHEATED Dutch oven or heavy-bottomed soup pot, dry-saute the onions & celery over medium heat. After 3 minutes, stir, cover the pot, lower the heat, & let them soften & brown for 5-7 minutes, watching carefully, & stirring 1/2 way through. Be careful that the onions & celery do not burn or dry out. Add a little broth if they start to dry out or stick, to deglaze the pot.
2. Once browned, add the potatoes, the broth, tomatoes, beans, lentils, jalapeno, spices, & salt (if using). Bring pot to a simmer.
3. Once simmering, reduce heat, cover & cook until the potatoes are tender. Emily advises: "You really only have to cook this until the potatoes are tender, but in my opinion, chili is always better if you allow it to cook for at least a few hours. Extra cooking time allows the flavors & spices the time to intensify & develop." Emily is a culinary-school-trained chef. She knows!!
4. Before serving, taste and adjust the seasonings.
5. Serve with warmed soft-style whole grain flatbread or pita.