Lentil And Sweet Potato Chili Recipes
LENTIL SWEET POTATO CHILI
Nothing says comfort meal like this easy and hearty vegetarian / vegan Slow Cooker Lentil Sweet Potato Chili. The perfect way to warm up on a cold day!
Provided by Gwen Leron
Categories Main Course
Time 8h15m
Number Of Ingredients 13
Steps:
- Add all ingredients to slow cooker. Mix well.
- Cover and cook on low for 8 hours or on high for 4.5 hours
- Season with salt and pepper to taste. More chili powder can be added if you'd like. Give it a taste test and if you find it can use some more, go ahead and add, 1 teaspoon at a time.
- Use just 3 cups of broth instead of 3 ½
- Add all ingredients to pressure cooker. Mix well.
- Place and lock lid onto the pot and close the pressure release valve. Set to pressure cook for 10 minutes. Pot will take roughly 30 minutes to come to pressure.
- When the pressure cooking time has ended, press cancel and allow the pot to natural release for 15 minutes. Once the 15 minutes has passed, carefully open the pressure release valve to quick release the rest of the pressure.
- Once pressure has been released and the float valve pin has dropped, slowly unlock and remove the lid.
- Season with salt and pepper to taste. More chili powder can be added if you'd like. Give it a taste test and if you find it can use some more, go ahead and add, 1 tsp at a time.
Nutrition Facts : ServingSize 2 cups, Calories 407 kcal, Carbohydrate 78 g, Protein 22 g, Fat 1 g, Sodium 511 mg, Fiber 9 g, Sugar 15 g
CROCK POT VEGETARIAN LENTIL CHILI
This Crock Pot Vegetarian Lentil Chili with sweet potatoes is a healthy spin on comfort food - it's the perfect hands-off dump dinner!
Provided by Taylor Stinson
Categories Soup
Time 8h20m
Number Of Ingredients 17
Steps:
- Dump all ingredients except for spinach in the slow cooker in the order they appear. Cook on low for 8 hours until sweet potatoes are tender and lentils are soft. Stir in spinach, then serve with toppings of choice.
- Will keep frozen up to 2 months - to reheat, microwave on high for 5-7 minutes, stirring halfway through.
Nutrition Facts : Calories 371 kcal, Carbohydrate 55 g, Protein 14 g, Fat 12 g, SaturatedFat 2 g, Sodium 766 mg, Fiber 15 g, Sugar 13 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHIPOTLE SWEET POTATO AND LENTIL CHILI
The rich and smoky flavor of this plant-based chili is sure to please. It comes together with in just one pot for minimal clean up!
Provided by Sarah
Categories dinner
Time 1h
Number Of Ingredients 14
Steps:
- In a large pot, warm oil over medium heat. Add onion and cook for 3 minutes, or until translucent.
- To the pot, add the pepper and garlic. Sprinkle with cumin, chili powder, oregano, chipotle powder and salt. Continue to cook for 5 more minutes, making sure to scrape the browned spices from the bottom of the pot.
- Next add the diced tomatoes, lentils, and 3 cups vegetable broth. Cook for 25 minutes.
- Lastly, add the sweet potato, cover and cook for an additional 20 minutes, or until both potato and lentils are tender. If you feel like you need more broth, add it now. Taste test to see if you prefer more salt. Serve warm with desired toppings and enjoy!
Nutrition Facts : Calories 348 kcal, Carbohydrate 55 g, Protein 15 g, Fat 8 g, SaturatedFat 1 g, Sodium 1067 mg, Fiber 20 g, Sugar 10 g, ServingSize 1 serving
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®.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 1h30m
Yield 12
Number Of Ingredients 15
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
This flavorful, sweet potato lentil chili is full of vegetables and nutrients. It's an easy, healthy meal and has just the right amount of sweetness! Best enjoyed in your favorite bowl on an autumn day.
Provided by Melissa Belanger
Categories Soups
Time 1h
Number Of Ingredients 15
Steps:
- In a large stockpot, heat olive oil to medium. Add carrots, celery, onion, bell pepper and garlic. Sauté, stirring occasionally until onions are translucent - about 5 minutes.
- Stir in chili seasoning and cook for another 1 - 2 minutes.
- Add sweet potato, vegetable broth and tomatoes. Cover the pot and simmer for 15 minutes.
- Add lentils and spinach.
- Replace cover and continue to simmer for 5 - 10 minutes, or until sweet potatoes are tender.
- Simmer for another 5 - 10 minutes, or until chili has reached desired consistency.
- Serve with fresh cilantro.
Nutrition Facts : ServingSize 1 bowl, Calories 637 calories, Sugar 9.4 g, Sodium 536.1 mg, Fat 2.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 117.9 g, Fiber 21.1 g, Protein 41.4 g, Cholesterol 0 mg
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- In a large pot on medium high heat, drizzle a little olive oil and saute onion and garlic until fragrant, about 3 minutes. Add the rest of your ingredients up to the pepper (we’ll add the salt at the end), turn the heat up to high and bring everything to a rapid boil.
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- After 4 hours, remove the lid and stir in 1 tbsp lime juice. Taste and add more salt or other seasonings if necessary. Use an immersion blender to thicken the chili a little bit. Or you can remove one cup of the soup and blend it in a blender and then stir it back into the slow cooker. Leave the lid off for 10-15 minutes and it will continue to thicken.
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Reviews 4Category EntreeCuisine AmericanTotal Time 1 hr
- Heat 2 tablespoons of the olive oil in a soup pot. Add the onions and cook over medium heat for about 5 minutes, or until translucent, stirring occasionally
- Add the garlic, green chiles, spice mix, and tomato paste and for cook 1-2 minutes. Add 4 cups water and the lentils, cover and cook for 25 minutes or until the lentils are tender, stirring occasionally
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- 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.
- Season the soup with salt and pepper and serve hot with optional garnished inside of dinner rolls.
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- Heat a large heavy pot over medium heat. When hot, add the cumin and chili powder, spreading it out into a thin layer. Stir as the spices become toasted and develop a wonderful aroma, for 2-3 minutes. Transfer the toasted spices to a bowl and set aside.
- Add the olive oil, chili peppers, and garlic into the skillet and saute until the garlic is tender, 2-3 minutes.
- Add the canned tomatoes including all the juices, the lentils, and 2 cups of water. Turn the heat up to high, bring to a boil, then reduce to medium-low and simmer for 5 minutes.
- Add the sweet potatoes, 2 more cups of water, and the toasted spices. Once the pot has returned to a boil again, reduce the heat to low, cover the pot, and simmer for at least 25 minutes, stirring occasionally. The chili is finished cooking when both the lentils and the sweet potatoes are tender to your liking.
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- In a large pot over medium heat, add the olive oil, chopped onion, and garlic. Sauté for about 5 minutes.
- Add the vegetable broth, water, marinara or tomato sauce, tomato paste, lentils, and carrots. Then, add the spices (chili powder, paprika, cumin, cayenne, and salt). Turn the heat up to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low, cover and simmer for 10 minutes.
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- Heat oil in a medium to large dutch oven or pot. Add chopped garlic, onion and saute them for a couple of mins.
- Then add chopped tomatoes, sweet potato, diced red pepper, whole lentils, chipotle chili, and spices like oregano, smoked paprika, and cumin powder. Mix everything well and saute the mixture for 2-3 mins.
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- 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.
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- On the stovetop, bring a large pot to medium heat. Add olive oil and allow it to warm, then add onions. Saute onions until softened, about 5 minutes, stirring occasionally. Then, stir in garlic and cook for about a minute more. Stir in salt, black pepper, onion powder, smoked paprika, cayenne pepper, cumin, and dried oregano. Toast the seasonings/spices for about a minute before adding the bell pepper, sweet potatoes, lentils, kidney beans, fire-roasted diced tomatoes, tomato paste, and vegetable broth. Stir and bring to a boil.
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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.
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