Sweet Potato Lentil Chili with Cinnamon Sour Cream by Chef Michael Smith – Lentils.org

Ingredients

• A big splash (30 mL) of vegetable oil
• 1 large onion, chopped
• 1 bell pepper, any color, seeded and chopped
• 8 garlic cloves, thinly sliced
• 1 Tbsp (15 mL) of chili powder
• 1 Tbsp (15 mL) of cumin seeds
• 1 tsp (15 mL) of dried oregano
• 1 28-oz can (796 mL) of whole tomatoes
• 2 19-oz cans (540 mL) of lentils, drained and rinsed or 2 cups (500 mL) of cooked green lentils
• 1 chipotle pepper, packed in adobo sauce, minced
• 1 sweet potato, peeled and finely diced
• ½ tsp (2 mL) of salt
• 2 cups (500 mL) of fresh or frozen edamame (optional)
• 2 green onions, thinly sliced
• A handful of tender cilantro sprigs
• ½ cup (125 mL) of sour cream
• 1 tsp (5 mL) or so of cinnamon