Sweet Potato Chili

12 30 276
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Sweet Potato Chili
Health Highlights
A plant-based twist on a traditional favorite; this recipe is sure to wow the whole family!


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. 



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! 

Nutrition Facts

Per Portion

Calories 276
Calories from fat 47
Calories from saturated fat 8.5
Total Fat 5.2 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 10.7 g
Cholesterol 0
Sodium 874 mg
Potassium 1025 mg
Total Carbohydrate 49 g
Dietary Fiber 18.0 g
Sugars 8.7 g
Protein 17.8 g

Dietary servings

Per Portion

Meat Alternative 1.2
Vegetables 2.7

Energy sources