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Lentil and Sweet Potato Chili

Rated as 4.86 out of 5 Stars

"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®."
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1 h 30 m servings 196
Original recipe yields 12 servings


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  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.
  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.
  3. Add in the sweet potatoes and cook for another 20 minutes or until they are tender.
  4. Season the soup with salt and pepper and serve hot inside dinner rolls with optional garnishes.


  • Brought To You By ConAgra Foods®

Nutrition Facts

Per Serving: 196 calories; 2.6 38.8 6.1 0 1101 Full nutrition

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Read all reviews 6
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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...

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 zu...

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 b...

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 ...

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 ...

I made this tonight! Wonderful taste! Will make again