Sweet Potato Lentil Chili - alive magazine

Ingredients

• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 3/4 cups (425 mL) onions, diced
• 1 cup (250 mL) celery, diced
• 2 to 2 1/2 cups (500 to 625 mL) orange-fleshed sweet potatoes, peeled and cut in 1 in (2.5 cm) cubes
• 3 large cloves garlic, minced
• 1 tsp (5 mL) sea salt
• Ground black pepper to taste
• 2 tsp (10 mL) chili powder
• 1 tsp (5 mL) paprika
• 1/2 tsp (2 mL) freshly grated nutmeg
• 1/2 tsp (2 mL) cumin
• 1/4 tsp (1 mL) cinnamon
• 1/2 tsp (2 mL) crushed red pepper flakes (or to taste)
• 1 1/4 cups (310 mL) dry red lentils
• 2 1/2 cups (625 mL) water
• 1 - 28 oz (796 mL) can crushed tomatoes
• 1 - 14 oz (398 mL) can black or kidney beans, rinsed
• 1 bay leaf
• 3 Tbsp (45 mL) freshly squeezed lime juice