Best Sweet Potato Lentil Chili Recipes

LENTIL AND SWEET POTATO CHILI

Lentil and Sweet Potato Chili image

This hearty vegetarian chili features red bell and poblano peppers, sweet potatoes, garbanzo beans, lentils, and lots of herbs and spices. Recipe developed by Chef Billy Parisi for Hunt's®.

Provided by Hunt's

Categories Trusted Brands: Recipes and Tips Hunt's

Time 1h30m

Yield 12

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 small onion, diced
1 medium red bell pepper, chopped
2 medium poblano peppers, chopped
2 (28 ounce) cans Hunt's® Diced Tomatoes, undrained
2 (15 ounce) cans garbanzo beans, drained, rinsed
2 cups dry brown lentils, sorted, rinsed
3 quarts vegetable stock
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
2 large sweet potatoes, peeled and diced
Kosher salt and freshly cracked black pepper
12 dinner rolls, centers cut out and removed
Shredded Colby Jack cheese, diced avocado, sliced green onions, fresh cilantro leaves, optional

Steps:

Heat olive oil in 8 quart stock pot over high heat. Add onions and peppers and saute 8 to 10 minutes until lightly browned.
Add in the undrained tomatoes, chickpeas, lentils, vegetable stock, chili powder, cumin and oregano and cook for 45 minutes over medium heat or until the lentils are tender.
Add in the sweet potatoes and cook for another 20 minutes or until they are tender.
Season the soup with salt and pepper and serve hot inside dinner rolls with optional garnishes.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 38.8 g, Fat 2.6 g, Fiber 7.6 g, Protein 6.1 g, SaturatedFat 0.3 g, Sodium 1100.7 mg, Sugar 11.4 g

SWEET POTATO LENTIL CHILI

SWEET POTATO LENTIL CHILI image

Categories Soup/Stew Bean

Yield 8-10 people

Number Of Ingredients 15

Ingredients

1 32oz container veggie broth (low sodium if possible)
1.5 C water
3 (14.5oz) cans diced tomatoes
1 16oz package dried lentils, rinsed
2 sweet potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced (optional)
1 green pepper, sliced
1 to 2 cloves garlic, diced
Huge handful kale (optional)
2 Tbsp cumin
1 Tbsp cinnamon
1 Tbsp chili powder
1 tsp pepper
Hot sauce (optional - to taste)

Steps:

1) Add the veggie broth, water, diced tomatoes, and rinsed lentils into a large pot (mine is 5 quarts). Bring the mixture to a boil and let it simmer for about 10 minutes (to soften the lentils) while you're chopping the garlic, carrots, sweet potatoes, celery, and green pepper. 2) Throw the garlic, kale, carrots, and sweet potato into the simmering pot, followed about 5 minutes later by the celery and green pepper and your spices. The room will now proceed to smell awesome. 3) Let the mixture continue to simmer, stirring frequently, until it reaches the level of cooked consistency you prefer. This shouldn't take long (maybe 5 to 10 minutes more) - just make sure the carrots, sweet potatoes, and lentils are soft. serve w/brown rice