Spicy Red Lentil Chili

1 c red lentils
4 c + 2 Tbsp water, divided
2 Tbsp butter
1/2 c diced onion
1/4 c diced celery (about 1 stalk)
2 Tbsp minced garlic
1 medium tomato, cored, diced (1 c)
2 c vegetable stock
1 Tbsp Tabasco sauce
1/8 tsp turmeric
1/8 tsp cumin
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1/8 tsp chili powder
2 Tbsp cornstarch
1/4 c finely diced green bell pepper
salt to taste

Bring lentils and 2 c water to boil on high; turn off heat. Remove half the lentils and liquid; place in blender or food processor and puree about 1 minute.

Melt butter in stockpot on medium low. Add onion; cook, stirring, about 2 minutes, until soft but not browned. Add celery and garlic; cook, stirring, 5 minutes, until soft but not browned. Add tomato; cook 5 minutes.

Add stock, 2 c water, Tabasco, turmeric, cumin, cayenne, salt, pepper and chili powder. Bring to a simmer.

Add reserved whole and pureed lentils plus liquid. Cook about 15 minutes, until lentils are tender.

Combine cornstarch and remaining 2 Tbsp water in a small bowl. Bring soup to a boil and add cornstarch/water mix. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.

NOTES
From Wegmans.
Untried.

Black Bean and Sweet Potato Chili

2 medium-large sweet potatoes or yams
2 Tbsp olive oil
1 cup chopped onion
2 to 3 garlic cloves, minced
1 medium red bell pepper, diced
2 (14-15 ounce) cans black beans, drained and rinsed
2 (14-15 ounce) cans diced tomatoes
1 (4 ounce) can chopped mild green chilies
1 cup frozen corn kernels
2 tsp ground cumin
1/2 - 1 tsp chili powder
1/2 teaspoon dried oregano
Salt to taste

Microwave the sweet potatoes for about 3 or 4 mintes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside.

Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, corn, cumin, chili powder, and oregano. (I like to add a dash or two of chipotle seasoning or cayenne pepper; not necessary, but tasty if you've got 'em and don't mind a little heat. You can feel free to add whatever spices you normally like in your chili -- it's easily customizable.)

Bring chili to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10 to 15 minutes. Season lightly with salt.

At this point you can eat it, or let it sit for an hour or two before eating, to give the flavors a little time to blend. Either way, it's delicious.

You can garnish with all your favorite chili toppings: cheese, sour cream, lime, tortilla chips, avocado, whatever.

NOTES
My recipe, adapted from various others.