halfbakedharvest4.3
Spicy Black Bean and Lentil Chili with Cotija Guacamole + Chipotle Sweet Potato Fries.
Don't let anything scare you off from this recipe. If you're short on time, simply make the chili. If you do have some time though, make the fun toppings too. Either way it's a beyond delicious, cozy winter meal!
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●oven
- ●baking sheet
- ●bowl
- ●spatula
📝 Preparation Steps
1
In a large heavy pot over medium high heat, add the olive oil, then the onion and carrots. Cook until the onions have softened, about ⏱️ 10 minutes. Add the garlic and continue to cook for about another minute. Add the chili powder, paprika, cumin, cayenne and salt. Cook for about two more minutes or until everything is fragrant.
olive oil2 tablespoonscarrots (chopped)2garlic (minced or grated)4 clovesgarlic (grated)1 clovechili powder3 tablespoonschipotle chili powder2 teaspoonscumin2 teaspoonspinch of cumincayenne (or more or less to your taste)1 teaspoonteaspoons salt1 1/2salt and pepper (to taste)salt (to taste)
2
Add the veggie broth (starting with 4 cups), spicy marinara sauce, tomato paste and Worcestershire sauce. Stir in the lentils. Crank up the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low, cover and simmer for about ⏱️ 20-30 minutes or until the lentils are tender.
tomato paste2 (6 ounce) cans
3
Add the black beans and cook for about 20 more minutes. Add the extra cup of broth, if needed to thin.
4
While the chili is cooking, make the fries (if making). Preheat oven to 425 degrees F.
5
Place cut potatoes in a large bowl and drizzle with oil. Add the garlic, chipotle chili powder, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread the fries among two baking sheets in one even layer. Bake for ⏱️ 15-20 minutes, then flip and bake for ⏱️ 15-20 minutes more at 400 degrees F. You want the sweet potatoes to be crispy, but not burnt.
garlic (minced or grated)4 clovesgarlic (grated)1 clovechili powder3 tablespoonschipotle chili powder2 teaspoonssalt and pepper (to taste)salt (to taste)large sweet potatoes (cut into 1/4 inch wide strips)2
6
To make the guacamole, mash the avocados in a medium size bowl (I left mine pretty chunky, but go as chunky or as smooth as you like). Add the cilantro, jalapeño, lime juice, cumin, salt and pepper. Stir to combine and fold in the cotija cheese.
cumin2 teaspoonspinch of cuminsalt and pepper (to taste)salt (to taste)
7
Serve the soup in bowls topped with guacamole, sweet potato fries and cheddar cheese.
Nutrition Facts
calories
863 kcal
fat Content
20 g
serving Size
6 g
fiber Content
26 g
sugar Content
7 g
sodium Content
1183 mg
protein Content
22 g
cholesterol Content
9 mg
carbohydrate Content
64 g
saturated Fat Content
4 g
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