Sweet And Spicy Lentil Chili Recipes

CHIPOTLE SWEET POTATO AND LENTIL CHILI

Chipotle Sweet Potato and Lentil Chili image

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

Ingredients

2 tablespoons extra virgin olive oil
1 onion (finely chopped)
1 bell pepper (cored and finely chopped)
3 garlic cloves (minced)
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1-2 teaspoons ground chipotle powder (see notes)
½ teaspoon salt
15 ounces diced tomatoes (with their juices)
1 cup brown lentils (soaked for 4 hours)
3-4 cups vegetable broth
2 cups sweet potato (peeled and diced into 1-inch cubes)
suggested toppings: lime juice, vegan sour cream or yogurt, cilantro, avocado and vegan cheese

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

Lentil and Sweet Potato Chili image

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

Ingredients

1 tablespoon olive oil
1 small onion, 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
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
2 large sweet potatoes, peeled and diced
Kosher salt and freshly cracked black pepper
12 dinner rolls, centers cut out and removed
Shredded Colby Jack cheese, diced avocado, sliced green onions, fresh cilantro leaves, optional

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

SLOW COOKER SWEET & SPICY CHICKEN LENTILS

Slow Cooker Sweet & Spicy Chicken Lentils image

Looking for an easy lentil recipe? Try our Slow Cooker Sweet & Spicy Chicken Lentils! This high protein meal prep is quick and full of flavor.

Provided by Derek Howes

Categories Main Course

Time 6h10m

Number Of Ingredients 10

Ingredients

3 ½ Pounds Chicken Breast
1 ½ Tablespoons Olive Oil
1 ½ Teaspoons Minced Garlic (or 3 Cloves)
1 Sweet Onion
6 Ounces Carrots
1 Teaspoon Basil
1 ½ Cups Lentils
12 Teaspoons Chili Sauce (Sriracha)
16 Tablespoons BBQ Sauce
16-24 Ounces Water

Steps:

Take out your Chicken Breast, trim the fat off of them, and cut them in half
Chop up your Sweet Onion and Carrots
Add everything into your slow cooker
Mix everything around
Turn your slow cooker on Low for 6 hours

Nutrition Facts : Fat 3.3 g, SaturatedFat 0.3 g, Fiber 5 g, Sugar 13.8 g, Carbohydrate 31.8 g, Protein 50.4 g, Sodium 438.8 mg, Calories 358 kcal, ServingSize 1 serving

SWEET AND SPICY CHILI

Sweet and Spicy Chili image

This recipe for sweet and spicy chili is the result of much experimenting. I knew I had perfected it when my husband took a pot to work, where one guy ate five bowls himself!

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 13 servings (1 cup each).

Number Of Ingredients 20

Ingredients

3/4 pound beef sirloin tip steak, cubed
2 tablespoons canola oil
1 pound ground beef
2 medium onions, chopped
3 garlic cloves, minced
4 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 cans (6 ounces each) tomato paste
1 can (12 ounces) root beer
1 cup strong brewed coffee
1 cup beef broth
2 jalapeno peppers, seeded and chopped
1/4 cup packed brown sugar
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon baking cocoa
1 teaspoon garlic salt
1 teaspoon cayenne pepper
1 teaspoon Creole seasoning
1 teaspoon dried oregano

Steps:

In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain., Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.

Nutrition Facts : Calories 338 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 912mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 10g fiber), Protein 23g protein.

SWEET AND SPICY LENTIL CHILI

Sweet and Spicy Lentil Chili image

Make and share this Sweet and Spicy Lentil Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories Lentil

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 large yellow sweet onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
2 tablespoons chili powder (to taste)
1 1/2 cups dried brown lentils, picked over and rinsed
1 (28 ounce) can crushed tomatoes
1/3 cup dark unsulphured molasses
1/2 teaspoon ground allspice
cayenne pepper, to taste
salt
pepper
2 cups water
1 cup apple juice

Steps:

Heat the oil in a large skillet over medium heat; add in the onion, bell pepper, and garlic; cover and cook 5 minutes or until softened.
Stir in chili powder; cook about 30 seconds.
Transfer mixture to a 4-quart slow cooker; add in lentils, tomatoes, molasses, and allspice; season with cayenne, salt, and pepper.
Stir in water and apple juice; cover and cook on LOW for 8 hours.
Add more water if the chili gets too thick.

Nutrition Facts : Calories 480.6, Fat 5.3, SaturatedFat 0.8, Sodium 484.1, Carbohydrate 91.5, Fiber 27, Sugar 33.8, Protein 21.3

SPICY SWEET POTATO AND LENTIL STEW

Spicy Sweet Potato and Lentil Stew image

Quick vegan soup with chipotle peppers. Garnish each bowl with 1 tablespoon sour cream, green onions, and cilantro.

Provided by Susie

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 49m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 yellow onion, diced
4 cloves garlic, finely chopped
4 slices tempeh bacon (such as LightLife® Fakin' Bacon®), diced
¼ cup dry white wine
1 canned chipotle chile, drained and chopped, or more to taste
4 cups vegetable broth
3 cups peeled and cubed sweet potatoes
3 cups water
1 cup dry red lentils
½ teaspoon ground cinnamon
salt and ground black pepper to taste
4 (6 inch) corn tortillas, cut into strips

Steps:

Heat oil in a saucepan over medium-high heat. Add onion and garlic; saute until softened and translucent, 5 to 7 minutes. Add tempeh bacon, wine, and chipotle chile. Cook and stir until combined, about 1 minute. Reduce heat to medium. Add broth, sweet potatoes, water, and lentils. Cook stew until lentils fall apart and potatoes are tender, about 20 minutes. Stir in cinnamon; season with salt and pepper.
Place tortilla strips in a small skillet over high heat; cook until crispy, 3 to 5 minutes.
Ladle stew into bowls; top with toasted tortilla strips.

Nutrition Facts : Calories 271.6 calories, Carbohydrate 45.8 g, Fat 5.7 g, Fiber 7.3 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 666.7 mg, Sugar 10 g

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