Veggie Chilli with Lentils & Sweet Potato

Side on shot of veggie chilli with rice in a white bowl on a dark background

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

Cook Time 30

Total Time 45

Servings servings

Calories 428kcal

Author Amy Fulwood

Ingredients

1 tablespoon Olive Oil
1 Onion chopped
4 cloves Garlic crushed
3 tablespoon Chilli Powder
1 tablespoon Smoked Paprika
2 teaspoon Cumin
1 teaspoon 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

UK Measures - US Measures

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