Make a big batch of hearty veggie chili with lots of lentils and serve in a baked sweet potato boat for a fun meal everyone will enjoy.
Both the chili and the sweet potatoes can be made ahead and reheated when ready to eat.
Lentil Chili on Sweet Potato Boats
Servings
8 Servings
Ingredients
- 8 medium sweet potaoes
- 2 tablespoons extra virgin olive oil
- 2 medium carrots diced small
- 1 large red onion diced small
- 1 red pepper diced small
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 15-ounce cans, chopped tomatoes and their juices
- 1 pound brown lentils larger green lentils are not right for this dish
- 8 cups water
- kosher salt
- Freshly cracked black pepper
- Garnishes: shredded cheddar cheese low-fat yogurt, diced, avocado, chopped scallions, fresh herbs
Instructions
- Preheat oven to 400℉.
- Prick sweet potatoes all over with a fork. Roast on a rimmed baking sheet, turning once, until flesh is soft and yielding, 45–55 minutes.
- Meanwhile, heat a large Dutch oven or large saucepan, lightly coated with 2 tablespoons evoo, over medium heat. Brown carrots, onion, and pepper until golden brown. Add garlic and cook, stirring constantly, for 1 minute until fragrant.
- Add tomato paste, cumin, chili powder, tomatoes, lentils and water. Reduce heat to simmer and cook, uncovered, stirring occasionally for about 1 hour or until lentils have softened but still maintain texture. Adjust seasoning with salt and pepper.
- When sweet potatoes are ready, allow to cool while preparing garnishes.
- Slice sweet potatoes in half lengthwise and scoop out a bit of potato flesh to make space for the chili. Add the potato flesh to the chili and mix well.
- Serve chili over sweet potatoes and topped with garnishes of choice.
Nutrition
Nutrition Facts
Lentil Chili on Sweet Potato Boats
Amount per Serving
Calories
570
% Daily Value*
Fat
18
g
28
%
Cholesterol
8
mg
3
%
Sodium
990
mg
43
%
Carbohydrates
78
g
26
%
Fiber
15
g
63
%
Sugar
8
g
9
%
Protein
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
Hi, I made this recipe. It is delicious. I think it needed more spices, so I doubled the cumin and added a good amount of smoked paprika. Instead of serving the chili in sweet potato boats, I diced raw sweet potatoes and sprayed the pieces with oil and baked them covered until mostly soft and then uncovered for a while. When chili was almost cooked, I mixed in the sweet potato chunks. Chili was served on top of cumin flavored rice.
Yum!