Try this healthy Lentil and Sweet Potato Chili Recipe for a delicious change to the classic!
Servings: 12
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour15 minutesminutes
Total Time: 1 hourhour35 minutesminutes
Ingredients
1tablespoonof olive oil
1small diced yellow onion
1seeded and small diced red bell pepper
2seeded and small diced poblano peppers
two 28 ounce cans of Hunt’s® Diced Tomatoes, undrained
two 16 ounce cans of chickpeas, drained
2cupsof lentils
3quartsof vegetable stock
2tablespoonsof chili powder
1tablespoonof ground cumin
2teaspoonsof dry oregano
2large diced large sweet potatoes
Kosher salt and fresh cracked pepper to taste
12small dinner rolls, centers cut out and removed
Optional Garnishes: shredded Colby jack cheese, diced avocado, sliced green onions, fresh cilantro leaves
Instructions
In a large pot on high heat add in the olive oil and sauté the onions and peppers for 8 to 10 minutes until lightly browned.
Next add in the 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 with optional garnished inside of dinner rolls.