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Lentil and Sweet Potato Chili

  • Cook

    mins
  • Difficulty

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  • Marinate time

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  • Prep

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  • serves

    people

  • 4 cups (1 L) water
  • 1 large sweet potato, peeled and chopped, (about 3 cups/750 mL)
  • 1 can (540 mL) chick peas, rinsed and drained
  • 1 cup (250 mL) dried lentils, rinsed
  • 1 medium red bell pepper, seeded and chopped, (about 1 cup/250 mL)
  • 1 cup (250 mL) frozen corn
  • 1 package Knorr® Onion Dry Soup Mix
  • 1 1/2 Tbsp. (22 mL) chili powder
  • 2 cloves garlic, chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Calories290
Calories from Fat25
Total Fat3g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Sodium640mg
Total Carbs55g
Dietary Fiber12g
Sugars7g
Protein12g
Calcium10%
Iron20%
Vitamin C50%
Vitamin A210%

  • 1 Combine all ingredients in slow-cooker. Cook covered on LOW 6 to 8 hours, or on HIGH 4 to 6 hours until vegetables and lentils are tender.
  • 2 Serve, if desired, with multigrain tortilla chips, diced avocado, sour cream, cilantro and lime wedges.