This hearty vegetarian chili features red bell and poblano peppers, sweet potatoes, garbanzo beans, lentils, and lots of herbs and spices. Recipe developed by Chef Billy Parisi for Hunt's®.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 38.8 g, Fat 2.6 g, Fiber 7.6 g, Protein 6.1 g, SaturatedFat 0.3 g, Sodium 1100.7 mg, Sugar 11.4 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love