|15 min||50 min||6|
|1 tbsp||Canola oil|
|1 large||Yellow onion (coarsely chopped)|
|2 medium potato||Sweet potato (peeled, finely diced)|
|2 tbsp||Chili powder|
|2 tbsp||Tomato paste, canned|
|1 tbsp||Garlic powder|
|1 tsp||Oregano, dried|
|1 dash||Cayenne pepper (optional)|
|1 can(s) (16 oz)||Diced tomatoes, canned|
|1 can (19oz)||Mixed beans, canned (drained, rinsed)|
|1 can (14oz)||Green lentils, canned (drained, rinsed)|
|1/2 cup shredded||Cheddar cheese, reduced fat (18%) (for topping)|
|1/4 cup||Sour cream, fat free (for topping)|
|1/4 cup||Chives (for topping)|
Heat a large pot over medium. Add oil, then onion and sweet potatoes. Cook until onions soften and potatoes start to brown, about 5 minutes.
Stir in chili powder, tomato paste, garlic powder, dried oregano, salt and cayenne.
Add tomatoes and water. Cook until potatoes are tender, about 25 minutes.
Stir in beans and lentils until warmed through, 2 minutes. Spoon chili into bowls. Top with cheese, sour cream and chives.