I’ve been busy in the kitchen again.
Don’t you love going on Pinterest looking for one thing and then finding something else. That’s how I stumbled upon this recipe for Sweet Potato, Black Bean, & Lentil Vegetarian Chili . I love how it is meatless. It helps me keep costs down and for the times when I don’t have meat for the dogs. Double Bonus!!
Granted I had to make a few changes, since some of the seasonings are toxic to dogs…but it was super easy to subtract and add seasonings.
- 1 tablespoon coconut oil
- 2 cloves garlic, finely chopped
- 3/4 teaspoon cumin
- 3/4 teaspoon curcumin
- 3 cups vegetable broth (I used Chicken)
- 3 1/2 cups water
- 2 – 15oz cans tomato sauce (I used Hunt’s Organic)
- 1 (6 ounce) can tomato paste
- 2 cups green lentils
- 4 carrots, chopped
- 1 tablespoon basil
- 1 tablespoon parsley
- 1 large sweet potato, peeled and cubed
- 2 – black beans, drained and rinsed
- In a large pot over medium heat, add the coconut oil, the garlic, curcumin, & cumin. Simmer together until coconut oil melts.
- Add the vegetable broth, 3 cups water, tomato sauce, and tomato paste. Tomato paste is very thick so make sure you have that mixed in very well. Stir in the lentils and carrots. Turn the heat up to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low, cover and simmer for 10 minutes.
- After 10 minutes, add 1/2 cup water or stock, basil, parsley, cubed sweet potato and black beans and simmer on medium low for 40 minutes or until the lentils are tender.
Now there were a few ingredients, seasonings, that were left out. These are toxic to dogs. If you would like to make this recipe for both you and your four legged moocher try putting the missing seasonings (see below) into an old seasoning container and shake them together and sprinkle it on your dish. Onions can be added by mixing in some onion powder or sauteing fresh onions, sprinkled with the seasonings below & coconut oil, to serve as a topping on your portion.
- 2 tablespoons chili powder (start with 1 1/2 tablespoon if you’re sensitive to heat)
- 1 teaspoon smoked paprika
- 3/4 teaspoon cayenne pepper