Lentil and Sweet Potato Chili

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®.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 196 Calories

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 small onion, diced
• 2 large sweet potatoes, peeled and 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
• Kosher salt and freshly cracked black pepper
• 12 dinner rolls, centers cut out and removed

Recipe Instructions

Step 1

Heat olive oil in 8 quart stock pot over high heat. Add onions and peppers and saute 8 to 10 minutes until lightly browned.

Step 2

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.

Step 3

Add in the sweet potatoes and cook for another 20 minutes or until they are tender.

Step 4

Season the soup with salt and pepper and serve hot inside dinner rolls with optional garnishes.