Sweet Potato and Lentil Veggie Chili
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 125.3
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 312.2 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 7.9 g
- Protein: 5.3 g
View full nutritional breakdown of Sweet Potato and Lentil Veggie Chili calories by ingredient
Introduction
Recipe from Daily Garnish (Emily Malone) calls for green French kentils. I couldn't find them and had to subsitute red lentils instead. I have added cooking directions for both the green and red lentils Recipe from Daily Garnish (Emily Malone) calls for green French kentils. I couldn't find them and had to subsitute red lentils instead. I have added cooking directions for both the green and red lentilsNumber of Servings: 16
Ingredients
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4 large sweet potatoes, peeled and cubed
1 bag sliced carrots (16 oz)
1 jalapeno pepper, seeded and minced
8 cups vegetable broth
2 bags lentils (French, green)
2 cans diced tomatoes
4 tbsp chili powder
2 tbsp paprike
2 tbsp cinnamon
Directions
Using a heavy bottom pot, heat 1 tbsp olive oil. Add carrots and sweet potatoes and saute for 15 minutes. Add the jalapeno pepper. Add tomoatoes, broth and spices. Bring chili to a simmer and turn the heat down to low and cover. If using green lentils, add them now and simmer for 45 minutes. If using red lentils, cook for 25 minutes, then add red lentils and cook for 20 minutes more or until lentils are fully cooked and chili has thickened.
If it becomes to thick, add an extra cup of water.
Serving Size: makes 16 one cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user TRISHP1961.
If it becomes to thick, add an extra cup of water.
Serving Size: makes 16 one cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user TRISHP1961.
