|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||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.
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!