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Sweet Potato Lentil Chili

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Sweet Potato Lentil Chili

4 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Sweet Potato Lentil Chili
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 622kcal


  • 1 cup lentils, raw
  • 1 medium onion
  • 1 medium bell pepper, yellow
  • 2 medium sweet potato
  • 3 clove garlic
  • 2 tablespoon olive oil
  • 2 cup vegetable broth
  • 10 ounce tomatoes with green chilies, canned
  • 1 1/2 teaspoon chili powder
  • 3 teaspoon cumin, ground
  • 3 teaspoon paprika
  • 1/4 teaspoon cayenne or red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground


  • 2 cup Mexican cheese blend, shredded
  • 1 ounce tortilla chips
  • 1/2 cup Greek yogurt, plain

Serve With

  • 2 cup raspberries


  • Cook lentils as directed on package.
  • Dice onion, bell pepper, and potatoes; mince garlic.
  • Heat oil in a Dutch oven or large pot over medium-high heat. Add onion and bell pepper; cook 3-5 minutes or until tender, stirring occasionally.
  • Add sweet potatoes and garlic and continue to cook until potatoes begin to soften, about 5-7 minutes.
  • Stir in vegetable broth, tomatoes, cooked lentils, chili powder, cumin, paprika, cayenne pepper, salt, and pepper.
  • Bring to a boil, then reduce heat and simmer 30 minutes or until the desired consistency is reached.
  • Garnish with toppings as desired, and serve raspberries on the side.
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Calories: 622kcal | Carbohydrates: 69g | Protein: 33g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 1210mg | Fiber: 13g | Sugar: 10g

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