Bring on the Warm and Cozy

Ok I finally feel like I can start posting some Fall recipes without looking like a crazy obsessed lady!  Even though it's still hotter than blazes here, I'm still embracing the warmth of Fall cooking and comforting meals.  And nothing says warm and cozy more than soup!  Especially chili!  And this has all the yummy goodness of Fall packed in every spoonful!

Adapted from Daily Garnish's Sweet Potato and Lentil Veggie Chili

Ingredients:
1 onion, diced
1 red bell pepper, diced
TBS. minced garlic
TBS. olive oil
1 large sweet potato, peeled and cubed
2 carrots, peeled and sliced
4 cups vegetable broth
2 cups black beluga lentils
1 can diced tomatoes
2 TBS. chili powder
1 TBS. paprika
1 TBS. ground cinnamon
some jalapeno for a little kick
and salt to taste

Grab a heavy stock pot and saute your onion, bell pepper, and garlic in olive oil.  Throw in your sweet potatoes and carrots and allow to somewhat cook.  You don't want them too tender, or they'll turn to mush.  Don't worry, they'll have time to soften as you simmer your chili.  Add in all of your spices and stir around to give everything a nice coat.  Now pour in the vegetable broth, lentils, and tomatoes.  Bring to a simmer and then turn down the heat.  Simmer 45 minutes to an hour.    

I absolutely loved the flavors in this chili.  And what goes better with chili than cornbread?  PUMPKIN CORNBREAD!  Yes that's right.  Pumpkin cornbread is my new favorite and really fills out this perfectly Fall meal!

I've followed this recipe twice, and the only thing I've done to tweak it, is the time.  My perfect cornbread only took about 20-22 minutes.  So keep an eye on it and be careful no to cook it too long as it will become quite dry.

Enjoy!