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Lentil and Sweet Potato Chili

"This hearty vegetarian chili features red bell and poblano peppers, sweet potatoes, garbanzo beans, lentils, and lots of herbs and spices. Recipe developed by Chef Billy Parisi for Hunt's®."

Ingredients :

1 tablespoon olive oil
1 small onion, diced
1 medium red bell pepper, chopped
2 medium poblano peppers, chopped
2 (28 ounce) cans Hunt's® Diced Tomatoes, undrained
2 (15 ounce) cans garbanzo beans, drained, rinsed
2 cups dry brown lentils, sorted, rinsed
3 quarts vegetable stock
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
2 large sweet potatoes, peeled and diced
Kosher salt and freshly cracked black pepper
12 dinner rolls, centers cut out and removed
Shredded Colby Jack cheese, diced avocado, sliced green onions, fresh cilantro leaves, optional

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H30M

Heat olive oil in 8 quart stock pot over high heat. Add onions and peppers and saute 8 to 10 minutes until lightly browned.
Add in the undrained tomatoes, chickpeas, lentils, vegetable stock, chili powder, cumin and oregano and cook for 45 minutes over medium heat or until the lentils are tender.
Add in the sweet potatoes and cook for another 20 minutes or until they are tender.
Season the soup with salt and pepper and serve hot inside dinner rolls with optional garnishes.