Cook chili until potatoes are just tender. Cool and pack in a large container. Pack prepped beans in a resealable bag. Reheat chili in a pot over medium and stir in beans during last 2 min of cooking, 6 to 8 min.
Originally published in the Today’s Parent July 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
Photo: Roberto Caruso
- Heat a large pot over medium. Add oil, then onion and sweet potatoes. Cook until onions soften and potatoes start to brown, about 5 min.
- Stir in chili powder, tomato paste, garlic powder, dried oregano, salt and cayenne.
- Add tomatoes and water. Cook until potatoes are tender, about 25 min.
- Stir in beans and lentils until warmed through, 2 min. Spoon chili into bowls. Top with cheese, sour cream and chives. Serve with Pull-Apart Cheesy Garlic Bread.