| 12 | 30 | 292 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 1 tbsp | Extra virgin olive oil |
| 1 clove(s) | Garlic (minced) |
| 1 small | White onion (diced) |
| 1 large pepper(s) | Red bell pepper (diced) |
| 1 tsp | Salt |
| 1 tsp | Black pepper |
| 1 large potato | Sweet potato (peeled and diced) |
| 3 cup | Vegetable stock/broth, low sodium |
| 1 1/2 cup | Lentils, red, cooked |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained (rinsed and drained) |
| 1 tbsp | Chili powder |
| 3 tbsp | Tomato paste, canned |
Step 1: Heat olive oil in a large pot over medium heat.
Step 2: Add the garlic, onion, red pepper, salt, and pepper. Sauté until onion becomes translucent.
Step 3: Add the sweet potato and vegetable broth. Cover with a lid and bring to a boil. Reduce heat and simmer until broth is absorbed and sweet potatoes are tender.
Step 4: Add the lentils, beans, chili powder, and tomato paste and continue simmering for 10 minutes, or until lentils are soft.
Step 5: Serve with toppings of choice, such as avocado slices, a dollop of plain Greek yogurt (or low-fat sour cream), shredded cheese, cilantro, a dash of hot sauce, and/or a squeeze of fresh lime juice.
Tips:
To save time, use frozen, pre-chopped sweet potato, canned pre-cooked lentils, and pre-diced fresh red bell pepper from the produce department at your local grocery store.
Storage instructions:
For busy families, make a double batch of this quick vegetarian chili and eat it for lunch the next day or freeze the extras for another night!
| Meat Alternative | 1.2 |
| Vegetables | 2.7 |
