Polish Sausage, Sweet Potato & Lentil Chili

This tasty sausage chili is hearty, satisfying and comforting, especially on a chilly winter night.

Ingredients

• 3 tbsp canola oil
• 1 lb sweet potatoes, peeled and diced
• 1/2 tsp each salt and pepper
• 1 onion, diced
• 1 red pepper, diced
• 2 stalks celery, diced
• 1 jalapeño pepper, diced
• 4 tsp chili powder
• 1 tsp ground cumin
• 1/4 cup tomato paste
• 1 can (28 oz) stewed tomatoes
• 2 cups sodium-reduced chicken broth
• 1 pkg (1.25 lb) Scott Pete Polish Sausage, sliced
• 2 cans (19 oz each) lentils, drained and rinsed
• 1 cup sour cream
• 4 green onions, thinly sliced

Directions

1. Heat oil in Dutch oven or large saucepan set over medium-high heat. Cook sweet potatoes, salt and pepper for 4 to 5 minutes or until starting to brown. Remove from pan; set aside.
2. Stir onion, red pepper, celery, jalapeño, chili powder and cumin into pan; cook for 3 to 5 minutes or until slightly softened. Stir in tomato paste; cook for 1 minute.
3. Stir in tomatoes, broth and sausage; bring to boil. Return sweet potatoes to pan; add lentils. Reduce heat to medium-low; cook for 20 to 25 minutes or until sweet potatoes are tender and chili is thickened.
4. Serve with dollop of sour cream and sprinkle of green onions.

Tip: Also delicious with Scott Pete Beef Polish Sausage, Hot Beef Polish Sausage or Hot Polish Sausage.