Sweet Potato Chili

12 30 321
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Sweet Potato Chili
Health Rating


1 tbsp Extra virgin olive oil
1 large potato Sweet potato (peeled and diced)
1 can(s) (15 oz) Red kidney beans, canned, drained (rinsed and drained)
1 1/2 cup Lentils, red, cooked
3 tbsp Tomato paste, canned
1 tbsp Chili powder
3 cup Vegetable stock/broth, low sodium
1 clove(s) Garlic
1 small White onion (diced)
1 medium pepper(s) Red bell pepper (diced)
1 tsp Salt
1 tsp Black pepper


Heat olive oil in a large pot over medium heat. Add garlic, onion, red pepper, salt and pepper. Sauté until onion becomes translucent. Add 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. Add the lentils, beans, chili powder and tomato paste and continue simmering 10 minutes or until lentils are soft. Serve with avocado slices, cilantro and a squeeze of fresh lime juice. 

Nutrition Facts

Per Portion

Calories 321
Calories from fat 48
Calories from saturated fat 24.8
Total Fat 5.4 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 10.8 g
Cholesterol 0
Sodium 1026 mg
Potassium 766 mg
Total Carbohydrate 52 g
Dietary Fiber 13.5 g
Sugars 6.4 g
Protein 16.1 g

Dietary servings

Per Portion

Meat Alternative 1.2
Vegetables 2.5

Energy sources



Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. 

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