Side on shot of veggie chilli with rice in a white bowl on a dark background
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Veggie Chilli with Lentils & Sweet Potato

This comforting veggie chilli is a healthy dinner recipe made with lentils and sweet potato. It's spicy and filling and makes the ideal vegetarian comfort food!
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 428kcal
Author Amy Fulwood

Ingredients

  • 1 tbsp Olive Oil
  • 1 Onion chopped
  • 4 cloves Garlic crushed
  • 3 tbsp Chilli Powder
  • 1 tbsp Smoked Paprika
  • 2 tsp Cumin
  • 1 tsp Cayenne
  • 2 Sweet Potatoes peeled and chopped
  • 1 litre Vegetable Stock
  • 2 400g tins Chopped Tomatoes
  • 400 g Green Lentils
  • 1 400g tin Kidney Beans drained and rinsed
  • Sour Cream, Coriander Leaves & Avocado to serve

Instructions

  • Heat the oil in a large pot and add the onion. Cook for 5 minutes until softened then add the garlic and cook for another couple of minutes. When everything is really soft add the spices and stir to coat.
  • Add the sweet potato, stock, chopped tomatoes and lentils to the pot and bring to a boil. Simmer for 20-30 minutes until the lentils are al dente and the sweet potato is cooked. Add the beans and serve.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition

Calories: 428kcal | Carbohydrates: 74g | Protein: 25g | Fat: 4g | Sodium: 289mg | Potassium: 1459mg | Fiber: 30g | Sugar: 7g | Vitamin A: 8225IU | Vitamin C: 19.4mg | Calcium: 140mg | Iron: 10mg