Enjoy a comforting and filling bowl of Sweet Potato, Vegetable and Lentil Chilli with some of your favourite toppings.
Have I ever mentioned how much I love lentils? They are so cheap, are a great source of protein and can be used in a variety of dishes like this yummy Vegetarian Chilli with sweet potato and vegetables.
I always have bags of them in my pantry. Red lentils for things like dhal and soup and chunkier lentils like green and brown for things like this chilli, as they have a chunkier texture.
Can I use red lentils in Vegetarian Chilli?
Personally I do not recommend using red lentils in this recipe. They will cook down to much and you won't get that chunky variety of texture of a delicious bowl of chilli.
Plus they will absorb at lot more of the liquid as they cook, so the ratio of ingredients may not have the best final result.
Vegetables for Vegetarian Chilli
In this delicious recipe I use sweet potato, peppers, tomatoes, sweet potato and some courgette (zucchini)
The combination of vegetables you can substitute but I recommend sticking to similar quantities otherwise you may need to adjust the liquid part of the recipe.
A great substitute for sweet potato is butternut squash, it's slightly low carb and less calories too.
Toppings for Chilli
These are part of the best things when it comes to a bowl of chilli.
Whenever I make chilli for my family, we place all the various toppings in the middle of the table, grab our bowl of chilli and add our own toppings that we like. This makes it the perfect family meal.
Some of my favourite toppings are:
- Grated Cheddar (or other cheese of your choice)
- Avocado (cubed or mashed)
- Diced fresh tomatoes
- Chopped Spring Onions
- Black Beans
- Cilantro (coriander)
- occasionally I will make up a dish of my Perfect Oven Baked Fries - the kids love those.
- For a treat if you have a few calorie spare, some broken up tortilla crisps/chips are great too.
- Cooked Rice (or Lime Coriander Rice)
- Sour Cream or as an alternative some Greek Yoghurt with a little lemon or lime juice mixed in
- Wedges of Lime
- Roasted Cauliflower Rice (a lower carb alternative to rice)
I love making up a big pot of this as I always end up with plenty of leftovers to tub up and freeze for another day.
Great for batch cooking
This chilli is one of my go-tos for batch cooking, it's perfect for freezing. So I often make up a big portion of this, put in some tubs in portions, then you can just take out when you fancy it.
To heat up, I defrost in the container in the fridge (I prefer to use glass food containers) and then it can either be heated up in a saucepan/frying pan (sometimes you may need to add a little water or stock just to prevent it drying up to much) or you can heat in the microwave.
Looking for some other chilli recipes? Check out these:
- Turkey Chilli Stuffed Portobello Mushroom
- Sweet Potato Chilli Nachos
- Turkey Chilli
- Chilli-Stuffed Potato Skins
- Chilli Stuffed Zucchini Boats
- Layered Chilli Fries
- Best Ever Chilli Con Carne
- Beef and Roasted Butternut Squash Chilli
- Loaded Nacho Fries
- Instant Pot Turkey Taco Soup
- Mexican Pasta Bake
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes all with estimated calories and you can search by ingredients, course, diet and more..
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- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 2 jalapeno's, deseeded and chopped
- 1 courgette finely chopped
- 1 small carrot, finely chopped
- 2 cloves of garlic crushed
- 1 stalk of celery, chopped
- 300g (10.5oz) of cubed sweet potato
- 190g (1 cup) of uncooked green lentils (can also used brown)
- 4 ripe medium tomatoes, peeled and chopped (can use canned, but drain of excess liquid)
- 720ml (3 cups) of chicken or vegetable stock
- 240g (1 cup) of passata
- 2 tablespoon of tomato paste (puree)
- 1 tablespoon of Mexican chilli/chili powder - see note*
- 2 teaspoons of cumin
- 2 teaspoons of paprika
- 1 teaspoon of oregano
- pinch of cayenne (optional if you like it hot)
- splash of balsamic vinegar
- spray oil
- Spray a large saucepan with spray oil.
- Add the onion, garlic, celery, carrot and fry till softened.
- Add the courgette, vine tomatoes, red pepper, jalapeno, sweet potato.
- Add in spices and stir to coat.
- Pour in the stock, passata, tomato puree and lentils and bring to the boil.
- Add a splash of balsamic vinegar, reduce the heat, cover, and simmer for approx 1.5 – 2 hours, lentils should be nice and tender.. If you prefer the courgette firmer, add this in for the last 30 minutes of cooking instead
- Taste and season as needed with salt and black pepper.
- Serve with your choice of sides/toppings
Please see below for recipe values:
This recipe is gluten free, dairy free, vegetarian friendly
- Slimming World - syn free per serving
- WW Personal Points - 1+ per serving (add ingredients to your WW diary for points value - as this may vary depending on your personal points zero foods)
- Dairy Free - omit dairy
- Gluten Free - use gluten free stock and spices
- Vegan, Vegetarian - use vegetable stock
NOTE: The chilli powder is Mexican chili powder which has a milder heat and is a blend of spices, not pure Chilli Powder.
SUITABLE FOR FREEZING - may need to add in a little stock to loosen sauce when reheating.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 280Total Fat 0.9gSaturated Fat 0.1gCholesterol 1.9mgSodium 476.2mgCarbohydrates 50gFiber 4gSugar 9gProtein 18g