Recipes: Sweet Potato Chili

​​Sweet Potato Chili


1  (32 ounce) container vegetable broth

1 ½  cups water
3  (14.5 ounce) cans diced tomatoes
1  (16 ounce) package of dried lentils, rinsed
2  sweet potatoes, cubed
3  carrots, sliced
3  stalks celery, sliced
2  cloves garlic, chopped finely
2  cups chopped kale
2  tablespoons cumin
1  tablespoon cinnamon
1  tablespoon chili powder
1  teaspoon freshly ground pepper

Combine the vegetable broth, water, tomatoes and lentils in a stockpot. Bring  the mixture to a boil, and let it simmer for 8 to 10 minutes (to soften the  lentils). Meanwhile, begin chopping the garlic, carrots, sweet potatoes and  celery. Add the garlic, kale, carrots and sweet potatoes to the simmering pot.  Five minutes later, add the celery and spices, then stir. Continue to simmer,  stirring frequently, until the chili reaches the level of cooked consistency you  desire, perhaps 5 minutes more. Taste to make sure the carrots, sweet potatoes  and lentils are soft. Serve in bowls with a small dollop of Greek yogurt and  enjoy.

Nutrition Facts:

Total Servings: 6
Calories per serving: 224
Total Fat: 2g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 722mg
Carbohydrates: 41mg
Dietary Fiber: 11g
Protein: 12g

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