New this month
Lentil and Sweet Potato Chili

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®."
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1 h 30 m servings 196 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1101 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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(R)

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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...