Feed Your Soul

Weekend Chipotle Sweet Potato and Lentil Chili

Pujols Kitchen - Saturday, March 05, 2016

We love the flavors in this Chipotle Sweet Potato and Lentil Chili.


·         1 medium-size yellow onion, diced (approx. 2 cups)

·         2 TBSP extra virgin olive oil

·         1 large green bell pepper, cored and diced

·         1 large jalapeno, cored and diced

·         3 cloves minced garlic

·         3 tsp cumin

·         2 tsp smoked paprika

·         2 tsp chili powder

·         2 tsp dried oregano

·         1/2 tsp salt

·         2 chipotle chilies in adobo sauce, diced + 2 TBSP adobo sauce from the can*

·         1 (14.5 ounce) can diced fire roasted tomatoes with green chilies

·         1 cup brown lentils, rinsed

·         3 cups vegetable broth

·         2 medium-size sweet potatoes, diced into 1/2” cubes (approx. 2 and 1/2 cups)

·         Suggested toppings: cilantro, cashew sour cream, avocado, green onion, shredded cheese



1.       Begin by warming the 2 TBSP olive oil in your Pujols Kitchen caldero over medium heat. Add the onion and cook for 2-3 minutes.

2.       Add diced bell pepper, jalapeno, garlic, spices and chilies with adobo sauce. Stir together and cook for 5 minutes.

3.       Next add lentils along with the can of diced tomatoes and vegetable broth to the caldero. Bring to a low boil, cover with a lid and cook for 20 minutes.

4.       Finally, add diced sweet potato to the caldero and stir together. Cover and continue to cook at a low boil for 30 more minutes, or until lentils and sweet potato are tender.

5.       Serve warm with preferred toppings and enjoy!

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