Lentil and Sweet Potato Chili
20Prep Time Minutes
90Total Time Minutes
13Number of Ingredients
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
|% Daily Value|
|Total Fat||5 g||7%|
|Saturated Fat||1 g||4%|
|Dietary Fiber||16 g||65%|
|Vitamin C||76 mg||127%|
|Vitamin A||10156 iu||203%|
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.
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