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®.

Recipe Summary

prep:
20 mins
additional:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Tips

Brought To You By ConAgra Foods(R)

Nutrition Facts

196 calories; protein 6.1g 12% DV; carbohydrates 38.8g 13% DV; fat 2.6g 4% DV; cholesterolmg; sodium 1100.7mg 44% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/13/2016
Delicious vegan chili that satisfies your cravings for a warm and hearty meal. The sweet potato and tomatoes go very very well together. I soaked my lentils for half an hour before cooking and this helped decrease cooking time a bit. Read More
(5)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/12/2016
Delicious vegan chili that satisfies your cravings for a warm and hearty meal. The sweet potato and tomatoes go very very well together. I soaked my lentils for half an hour before cooking and this helped decrease cooking time a bit. Read More
(5)
Rating: 5 stars
12/17/2018
Great recipe - easy to make! My kids don t like spicy food too much so I left out the poblano pepper and put only a little chili powder (less than half of what was in the recipe). Threw in a zucchini for something green. Everyone loved this dish!! Read More
(2)
Rating: 5 stars
02/09/2017
I made this for the first time last night and loved it! One of my favorite lentil recipes. I added extra sweet potatoes (about one medium sized potato extra) and used maybe 20% less broth just because I like chili to be less soupy and it turned out awesome! I'm sure I'll tinker more in the future but for a super easy recipe this turned out excellent! Read More
(1)
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Rating: 5 stars
02/04/2017
Great base recipe changed it up quite a bit though... Added fresh garlic to the onions used canned chick peas black eyed peas and white beans. Added fresh lime and zest and the juice of one lime along with freshly chopped cilantro as a granish... Read More
Rating: 5 stars
02/03/2017
I made this tonight! Wonderful taste! Will make again Read More
Rating: 5 stars
02/25/2017
Excellent healthy recipe. A real treasure. I loved the sweet potato and would definitely add more next time. I used chipotle chili pepper which was quite hot so next time will use a bit less to tone down the heat a little. The avocado garnish is a great addition. Green and brown lentils can be used interchangeably so go with what you have on hand. Can be served over brown rice too. Yum! Read More
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