- 1 tablespoon olive oil
- 1 small onion, diced
- 1 medium red bell pepper, chopped
- 2 medium poblano peppers, chopped
- 2 (28 ounce) cans Hunt's® Diced Tomatoes, undrained
- 2 (15 ounce) cans garbanzo beans, drained, rinsed
- 2 cups dry brown lentils, sorted, rinsed
- 3 quarts vegetable stock
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 large sweet potatoes, peeled and diced
- Kosher salt and freshly cracked black pepper
- 12 dinner rolls, centers cut out and removed
- Shredded Colby Jack cheese, diced avocado, sliced green onions, fresh cilantro leaves, optional
- Heat olive oil in 8 quart stock pot over high heat. Add onions and peppers and saute 8 to 10 minutes until lightly browned.
- 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.
- Add in the sweet potatoes and cook for another 20 minutes or until they are tender.
- Season the soup with salt and pepper and serve hot inside dinner rolls with optional garnishes.
05/21/2018
recipepes.com
Lentil and Sweet Potato Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
