Lentil and Sweet Potato Chili
Minutes Prep Time: 20
Minutes Total Time: 90
Servings: 12
Difficulty: Intermediate
Minutes Prep Time: 20
Minutes Total Time: 90
Servings: 12
Difficulty: Intermediate
1 tablespoon olive oil
1 small diced onion
1 medium red bell pepper, chopped
2 medium poblano pepper, chopped
2 cans (28 oz each) Hunt's® Diced Tomatoes, undrained
2 cans (15 oz each) 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 fresh cracked pepper to taste
12 dinner rolls, centers cut out and removed
shredded Colby Jack cheese, diced avocado, sliced green onions, fresh cilantro leaves, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 140 mg | 14% |
Carbohydrate | 62 g | 21% |
Cholesterol | 1 mg | 0 |
Total Fat | 5 g | 7% |
Iron | 5 mg | 28% |
Calories | 349 kcal | 17% |
Sodium | 1491 mg | 62% |
Protein | 16 g | 31% |
Saturated Fat | 1 g | 4% |
Sugars | 11 g | 1% |
Vitamin C | 76 mg | 127% |
Heat olive oil in 8 quart stock pot over high heat. Add onions and peppers and sauté 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.
Lentil and Sweet Potato Chili