Tomato Lentil Soup

There’s nothing quite like the smell of a pot of soup simmering away on the stove top when it’s cold and blustery outside. This tomato lentil soup is full of vegetables and herbs for a simple, flavorful, and warming winter soup.

The post Tomato Lentil Soup appeared first on Budget Bytes.

There’s nothing quite as comforting as a pot of soup simmering away on the stove top when it’s cold and wintry outside. The smell alone warms me from the inside out. This week I was craving a simple vegetable forward soup, so I whipped up this really easy Tomato Lentil Soup. I’ve been enjoying the leftovers for days, sometimes with a grilled cheese on the side. :)

Tomato lentil soup in the pot with bread and vegetables on the sides
Garnished with a little fresh parsley for visual appeal.

What Does Tomato Lentil Soup Taste Like?

This soup kind of tastes like a traditional vegetable soup, but with a slightly more tomato-y broth, plus a little earthiness from the lentils. It’s super hearty and comforting, which is exactly what I love about a good bowl of soup in the winter!

What Kind of Lentils Should I Use?

Lentils can be confusing, especially since there isn’t a lot of consistency in labeling in the United States. I used a basic brown lentil, which has a drab brown-olive color and cooks with about 20 minutes of simmering. Sometimes these lentils are labeled “green lentils” sometimes just “lentils” so to be sure you have the right kind, check the cooking instructions on the package. It should say to simmer for about 20 minutes, not 45 minutes.

I do not suggest using a red, orange, or yellow lentil for this soup because they break down too easily and you’ll end up with something more along the lines of a lentil porridge than a lentil soup. :) (It would probably still taste good, though!)

How are the Leftovers?

One of the reasons I love soup is because they almost always make great leftovers, and this soup is no exception. The leftovers will stay good in the fridge for about 4-5 days, or you can freeze it for longer storage. I always suggest dividing the soup into single portions just after cooking so it cools down more quickly in the refrigerator, which will give you more longevity with the leftovers. Once cooled you can transfer some to the freezer for later!

A bowl of tomato lentil sup with bread on the side
A bowl of tomato lentil sup with bread on the side

Tomato Lentil Soup

This tomato lentil soup is full of vegetables and herbs for a simple, flavorful, and warming winter soup. Makes great leftovers!
Total Cost $4.74 recipe / $0.79 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 1.5 cups each
Calories 279.58kcal
Author Beth – Budget Bytes

Ingredients

  • 2 Tbsp olive oil $0.32
  • 1 yellow onion $0.32
  • 3 carrots $0.42
  • 2 cloves garlic $0.16
  • 1 russet potato (about 1 lb.) $0.60
  • 2 Tbsp tomato paste $0.10
  • 2 15oz. cans stewed tomatoes $1.18
  • 1 cup brown lentils $0.67
  • ½ tsp paprika $0.10
  • ½ tsp dried basil $0.10
  • ½ tsp dried oregano $0.10
  • ¼ tsp freshly cracked black pepper $0.03
  • 4 cups vegetable broth $0.52
  • 2 Tbsp soy sauce $0.12

Instructions

  • Dice the onion, mince the garlic, and slice the carrots (I like smaller pieces for this recipe, so I do a quarter round slice). Add the onion, garlic, carrots, and olive oil to a large soup pot and sauté over medium heat until the oniosn are soft. While the vegetables are cooking, peel and dice the potato into ½-inch cubes.
  • Add the tomato paste and continue to sauté for 2-3 minutes, or until the tomato paste begins to coat the bottom of the pot.
  • Add the cubed potato, stewed tomatoes (with juices), paprika, basil, oregano, pepper, and vegetable broth to the pot. Stir to combine.
  • Place a lid on top and allow the soup to come up to a boil. Once boiling, turn the heat down to low and let the soup simmer for about 40 minutes or until the lentils are super tender and have begun to break down slightly (this helps thicken the soup).
  • Add the soy sauce to the soup, then give it a taste and adjust the salt if needed (the total amount will depend on the salt content of your vegetable broth). Serve hot with crusty bread for dipping.

Nutrition

Serving: 1.5cups | Calories: 279.58kcal | Carbohydrates: 48.58g | Protein: 12.17g | Fat: 5.65g | Sodium: 1148.67mg | Fiber: 7.48g
Close up side view of tomato lentil soup in the pot

How to Make Tomato Lentil Soup – Step by Step Photos

Onions carrots and garlic in a soup pot

Dice one onion, mince two cloves of garlic, and slice three carrots. I like to do smaller pieces of carrot for this soup, so I cut the slices into quarter rounds. Add the onion, carrot, and garlic to a large soup pot with 2 Tbsp olive oil. Sauté over medium until the onions are soft. While the carrot and onion are sautéing, peel and dice one russet potato into ½-inch cubes.

Tomato paste added to the soup pot

Add 2 Tbsp tomato paste and continue to sauté for a few more minutes, or until the tomato paste begins to coat the bottom of the pot.

Potatoes, lentils, tomatoes, seasoning, and broth added to the pot

Add the cubed potato, two 15oz. cans of stewed tomatoes (with juices), 1 cup lentils (not cooked), ½ tsp paprika, ½ tsp dried basil, ½ tsp dried oregano, ¼ tsp pepper, and 4 cups vegetable broth.

Soup in the pot before simmering

Stir everything to combine. Place a lid on top and bring the soup up to a boil. Once boiling, reduce the heat to low and simmer for about 40 minutes, or until the lentils are very soft and have begun to break down a bit.

Finished tomato lentil soup

After simmering the soup, stir in 2 Tbsp soy sauce. Taste the soup and adjust the salt if needed (this will depend on the salt content of your broth. I did not add any in addition to the soy sauce).

front view of a bowl full of tomato lentil soup

Serve hot with some crusty bread for dipping! (I garnished with a little parsley for color, but it’s not needed to flavor this soup.)

The post Tomato Lentil Soup appeared first on Budget Bytes.

Easy Instant Pot Chili (Vegan, Oil-Free)

When you’re craving chili and need it on the table fast, this is the recipe for you! Say hello to our Instant Pot Chili (!) made with simple, wholesome ingredients and BIG flavor.
Smoky spices marry perfectly with kidney and black beans and sweet…

Easy Instant Pot Chili (Vegan, Oil-Free)

When you’re craving chili and need it on the table fast, this is the recipe for you! Say hello to our Instant Pot Chili (!) made with simple, wholesome ingredients and BIG flavor.

Smoky spices marry perfectly with kidney and black beans and sweet potatoes. It’s hearty, warming, and incredibly comforting. Let us show you how it’s done! 

Origins of Chili

While many think chili was created in Mexico, apparently that’s not where it originated! Who knew?

Easy Instant Pot Chili (Vegan, Oil-Free) from Minimalist Baker →

Vegan Lentil Meatballs

This article is from Delicious Everyday.
These vegan lentil meatballs make for the perfect party dish or complement to spaghetti. Served along with a flavorful marinara sauce, they make for a delicious, filling meal. Not only are these vegan meatballs…

This article is from Delicious Everyday.

These vegan lentil meatballs make for the perfect party dish or complement to spaghetti. Served along with a flavorful marinara sauce, they make for a delicious, filling meal. Not only are these vegan meatballs tasty—but they’re easy to make too! And they’re even better than store bought vegan meatballs! To make them, all you do...

Read On →

This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

No Bean Chili

No Bean Chili-this chili recipe has no beans, but don’t worry, it’s super satisfying and full of flavor. It’s made with beef, sausage, tomatoes, and traditional chili spices. It’s perfect for game day, potlucks, or any meal. It …

No Bean Chili-this chili recipe has no beans, but don’t worry, it’s super satisfying and full of flavor. It’s made with beef, sausage, tomatoes, and traditional chili spices. It’s perfect for game day, potlucks, or any meal. It also freezes well! A chili with no beans? Is that even possible? Yep! This is a meat…

The post No Bean Chili appeared first on Two Peas & Their Pod.

Tomato Herb Soup

I’m constantly looking for new ways to use my favorite (not) Sun Dried Tomato Sauce in recipes because it’s just SO good. So, the other day I was thinking, “Hmmm, I wonder if I can just make it into a really tasty soup.” The answer is yes. Yes, that deliciously tangy, herb-infused sauce is the […]

The post Tomato Herb Soup appeared first on Budget Bytes.

I’m constantly looking for new ways to use my favorite (not) Sun Dried Tomato Sauce in recipes because it’s just SO good. So, the other day I was thinking, “Hmmm, I wonder if I can just make it into a really tasty soup.” The answer is yes. Yes, that deliciously tangy, herb-infused sauce is the great beginning to a super fast, easy, and delicious homemade Tomato Herb Soup.

Originally published 9-16-2013, updated 10-12-2020.

A mug of tomato herb soup on a plate with a grilled cheese

What Does Tomato Herb Soup Taste Like?

This tomato herb soup is not your everyday canned condensed tomato soup. It’s not sugary sweet, it’s fairly thick, very rich, and has tons of herby flavor. The magic comes from the melange of dried herbs and the quick act of caramelizing the tomato paste to create a rich sweetness. So yum and it gets better as it refrigerates. Oh, did I mention that it just happens to be VEGAN?

What to Serve with Tomato Herb Soup

A classic grilled cheese sandwich is never a bad idea, but you could also do something like Homemade Garlic Bread, or drop a few Homemade Croutons on top, and make a super simple salad to go on the side.

Is it Freezer Friendly?

Yes, this soup holds up really well to freezing, so feel free to stash a couple servings in there for later! I try to use up my frozen foods within three months for best quality, but you may get a longer life out of it. In the refrigerator, the soup should stay good for about 4-5 days.

Overhead view of a mug full of tomato soup with a black spoon in the center
 
Tomato herb soup in a mug on a plate with grilled cheese

Tomato Herb Soup

Use basic pantry staples to create this quick and easy Tomato Herb Soup. It's thick, rich, flavorful, and perfect for grilled cheese dipping!
Total Cost $2.62 recipe / $0.52 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 1.5 cups each
Calories 168.16kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1/4 cup olive oil $0.64
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp dried rosemary $0.03
  • 1 pinch crushed red pepper $0.02
  • 1/4 tsp freshly cracked black pepper $0.03
  • 1 6oz. can tomato paste $0.39
  • 1 Tbsp brown sugar $0.02
  • 1 28oz. can crushed tomatoes $0.79
  • 3 cups vegetable broth $0.39

Instructions

  • Mince the garlic and add it to a sauce pot along with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about 2 minutes, or until the garlic has softened.
  • Add the tomato paste and brown sugar. Stir until everything is mixed (the oil may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste takes on a darker, almost burgundy hue.
  • Add the crushed tomatoes and vegetable broth. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally. Serve hot.

Nutrition

Serving: 1.5Cups | Calories: 168.16kcal | Carbohydrates: 17.6g | Protein: 2.86g | Fat: 11.44g | Sodium: 731.8mg | Fiber: 4.68g

How to Make Tomato Herb Soup – Step by Step Photos

Oil garlic and herbs in a soup pot

Start by adding ¼ cup olive oil, 2 cloves minced garlic, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp dried thyme, 1/4 tsp dried rosemary, 1 pinch crushed red pepper flakes, and some freshly cracked black pepper to a sauce pot. Turn the heat on to medium-low and sauté the herbs in the oil for about two minutes, or until the garlic has softened.

Tomato paste and brown sugar added to the pot

Add 6 oz. tomato paste and 1 Tbsp brown sugar to the pot. Stir until everything is pretty well combined (the oil may never fully mix in). Continue to stir and cook for about 5 minutes more, or until the tomato paste takes on a darker burgundy hue (see photo below).

crushed tomatoes being poured into the pot

Add one 28 oz. can of crushed tomatoes. Crushed tomatoes are smaller bits than diced tomatoes, but not quite as smooth as tomato sauce. It’s somewhere in between, and doesn’t have any seasoning added.

Vegetable broth being poured into the pot

Also add 3 cups of vegetable broth, which will thin the soup out, add depth of flavor, and just the right amount of salt. I use this Better Than Bouillon to quickly mix up the exact amount of broth that I need.

finished tomato herb soup being lifted with a ladle

Then just whisk everything together and heat through! The end! The flavors are even better the next day.

Tomato herb soup in a mug on a plate with grilled cheese

OMG – grilled cheese + tomato soup FTW!

Now give yourself a high-five for making such a delicious soup in under 30 minutes.

The post Tomato Herb Soup appeared first on Budget Bytes.

Enchilada Sauce

Homemade Enchilada Sauce-the best enchilada sauce and it’s incredibly easy to make, plus, it freezes beautifully! You will never buy store bought enchilada sauce again! Enchiladas are one of my all-time favorite meals…and I am glad my boys love t…

Homemade Enchilada Sauce-the best enchilada sauce and it’s incredibly easy to make, plus, it freezes beautifully! You will never buy store bought enchilada sauce again! Enchiladas are one of my all-time favorite meals…and I am glad my boys love them too! They are a regular at our dinner table. Enchilada night is always a good…

The post Enchilada Sauce appeared first on Two Peas & Their Pod.

Roasted Vegetable Baked Penne

This was actually supposed to be a baked ziti, but it turns out ziti is just about impossible to find in grocery stores right now, so I went with a Roasted Vegetable Baked Penne instead. Sometimes you just have to roll with it! This recipe is a very vegetable-forward version of my Classic Baked Ziti, chock […]

The post Roasted Vegetable Baked Penne appeared first on Budget Bytes.

This was actually supposed to be a baked ziti, but it turns out ziti is just about impossible to find in grocery stores right now, so I went with a Roasted Vegetable Baked Penne instead. Sometimes you just have to roll with it! This recipe is a very vegetable-forward version of my Classic Baked Ziti, chock full of colorful vegetables, a quick homemade red sauce, and layers of ooey-gooey cheese. This recipes makes a LOT of pasta but the leftovers are awesome and freezable! 

Overhead view of a casserole dish full of roasted vegetable baked penne

Take a Short Cut

This roasted vegetable baked penne is kind of a labor of love because there are so many moving parts, BUT you can take a short cut by using some jarred pasta sauce instead of making your own. Use about one and a half 24oz. jars of store-bought pasta sauce in place of the homemade sauce listed below.

How to Store Leftovers

As I mentioned in the intro, this makes a LOT of pasta. But the leftovers are super yummy, and it makes a really great item to stash in your freezer for grab-n-go lunches or quick dinners on busy nights. After baking, divide the pasta into single serving containers and transfer to the refrigerator. Once fully cooled, you can transfer some (or all) of the containers to the freezer for longer storage. I usually leave as many as I can eat in one week in the fridge and freeze the left. The leftovers can be reheated quickly in the microwave.

What Vegetables Can You Use?

I used a classic mix of zucchini, yellow squash, red onion, and bell pepper so I could have a really colorful mix. If you want to substitute any of these vegetables, here are some other good options:

  • Mushrooms
  • Eggplant
  • Broccoli
  • Cauliflower
  • Carrots

In general you want to opt for softer vegetables for this dish, as opposed to harder root vegetables, but if you do want to include vegetables that are more firm, make sure to cut them into much smaller pieces to help them soften more quickly while they roast.

Close up front view of roasted vegetable baked penne being scooped out of the casserole dish

 
Overhead view of roasted vegetable baked penne being scooped out of the casserole dish

Roasted Vegetable Baked Penne

Layers of pasta, flavorful roasted vegetables, a simple homemade red sauce, and melty cheese make this roasted vegetable baked penne to die for!
Total Cost $11.34 recipe / $1.42 serving
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 494.86kcal
Author Beth - Budget Bytes

Ingredients

Roasted Vegetables

  • 1 red onion $0.44
  • 1 zucchini $0.79
  • 1 yellow squash $1.11
  • 1 bell pepper $1.69
  • 2 Tbsp olive oil $0.26
  • tsp salt $0.02
  • tsp pepper $0.02

Simple Red Sauce

  • 1 yellow onion $0.32
  • 2 Tbsp butter $0.26
  • 1 28oz. can crushed tomatoes $0.79
  • 3 Tbsp tomato paste $0.12
  • 1 Tbsp Italian seasoning* $0.30
  • ¼ tsp salt $0.02
  • ½ cup water $0.02

Pasta & Cheese

  • 1 lb. penne $1.00
  • 15 oz. ricotta $2.19
  • 2 cups shredded Italian cheese blend**, divided $1.86
  • 1/4 tsp pepper $0.02
  • 1/4 tsp salt $0.02
  • 2 Tbsp chopped fresh parsley (optional garnish) $0.11

Instructions

  • Preheat the oven to 400ºF. Dice the red onion, zucchini, yellow squash, and bell pepper into 1-inch pieces. Spread the diced vegetables out over a large baking sheet. Drizzle with oil and a pinch of salt and pepper. Toss until all the vegetables are coated in oil.
  • Roast the vegetables in the preheated oven, stirring once half way through, for about 45 minutes or until the vegetables are soft and the edges are brown and caramelized.
  • While the vegetables are roasting, begin the red sauce. Finely dice the yellow onion and add it to a sauce pot with the butter. Sauté for a few minutes, or until the onion is soft. Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and water.
  • Stir the sauce to combine. Allow the sauce to come up to a simmer, then turn the heat down to low and let the sauce simmer, stirring occasionally, until the vegetables are finished roasting (about 30 minutes).
  • In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded Italian cheese blend, and ¼ tsp each of salt and pepper.
  • Bring a large pot of water to a boil for the penne. Once boiling, add the penne and continue to boil until the pasta is tender. Drain the penne in a colander, then return it to the pot with the heat turned off.
  • Stir one cup of the red sauce into the drained pasta to coat the pasta in flavor. Add the roasted vegetables to the remaining red sauce and stir to combine.
  • To layer the casserole, place half of the sauce coated penne in the bottom of a 9x13" or 3 quart casserole dish. Add half of the cheese mixture on top in dollops, followed by half of the roasted vegetable and red sauce mixture. The ingredients do not need to create a solid layer or completely cover the previous layer. Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, top the casserole with the second cup of shredded Italian cheese blend.
  • Cover the casserole with foil, making sure it doesn't touch the cheese on top. Place the casserole in the oven (still turned on to 400ºF) and bake for 35 minutes. After 35 minutes, remove the foil and switch the oven from bake to broil. Broil the top of the casserole to brown the cheese for 3-5 minutes (watch closely as broilers can vary quite a bit from oven to oven). Top with chopped parsley if desired and serve!

Notes

*If you do not have Italian seasoning, you can replace this with equal parts dried basil, dried oregano, dried morjoram, and thyme.
*If you do not have shredded Italian cheese blend, use equal amounts shredded mozzarella, Parmesan, and provolone. 

Nutrition

Serving: 1serving | Calories: 494.86kcal | Carbohydrates: 60.24g | Protein: 20.76g | Fat: 19.79g | Sodium: 681.56mg | Fiber: 5.35g

How to Make Roasted Vegetable Baked Penne

Whole vegetables on a cutting board

For the roasted vegetables I used one red onion, one zucchini, one yellow squash, and one red bell pepper. You can choose just about any vegetable you’d like (see notes above the recipe for suggestions).

Diced vegetables on a baking sheet

Preheat the oven to 400ºF. Dice the vegetables into 1-inch pieces. Place the diced vegetables on a large baking sheet, drizzle with 2 Tbsp olive oil, and a pinch of salt and pepper. Toss the vegetables until they are coated in oil.

Roasted vegetables on the baking sheet

Transfer the baking sheet to the oven and roast, stirring once halfway through, for about 45 minutes or until the vegetables are soft and caramelized on the edges.

Diced onion and butter in a sauce pot

While the vegetables are roasting, begin the rest of the casserole. Start with the homemade red sauce. Dice one yellow onion and add it to a sauce pot with 2 Tbsp butter. Sauté over medium heat until the onions are soft.

Red sauce ingredients in the pot

Once the onions are soft, add one 28oz. can crushed tomatoes, 3 Tbsp tomato paste, 1 Tbsp Italian seasoning, 1/4 tsp salt, and ½ cup water. Stir to combine. Allow the sauce to come up to the simmer, then turn the heat down to low and let it continue to simmer, stirring occasionally, until the vegetables are done roasting (about 30 minutes). 

Cheese mixture ingredients in a bowl

While the vegetables are roasting and the red sauce is simmering away, prepare the cheese. Stir together 15oz. ricotta, 1 cup shredded Italian cheese blend, ¼ tsp pepper, and ¼ tsp salt.

Stirring red sauce into cooked pasta.

Bring a large pot of water to a boil for the pasta. Once boiling, add 1 lb. penne and continue to boil until the penne is tender. Drain the pasta in a colander, then return it to the pot with the heat turned off. Add 1 cup of the red sauce and stir to coat.

Roasted vegetables added to the pot of red sauce.

Stir the roasted vegetables into the rest of the red sauce.

Layer one of baked penne in the casserole dish

Now that the sauce, cheese, and pasta are done, it’s time to start layering! Add half of the sauce coated pasta to the bottom of a 9×13″ (3 quart) casserole dish. Next, add half of the cheese mixture in dollops, followed by half of the vegetable red sauce. Each layer will not fully cover the previous layer. You don’t need to spend time trying to spread it out. It will all melt together as it bakes.

Second layers of baked penne in the casserole dish

Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, add the second cup of shredded Italian cheese blend on top.

Baked Penne casserole with foil covering half the dish

Cover the casserole dish with foil, taking care not to let it touch the cheese. Bake the casserole for 35 minutes.

Finished roasted vegetable baked penne in the casserole dish

After 35 minutes, remove the foil and change the oven from bake to broil. Let it broil for a few minutes, or until the cheese is golden brown on top. Top with a couple tablespoons of chopped fresh parsley for garnish, if desired.

Overhead view of roasted vegetable baked penne being scooped out of the casserole dish

Enjoy!

The post Roasted Vegetable Baked Penne appeared first on Budget Bytes.

Vegan Tomato Soup

This article is from Delicious Everyday.
This vegan tomato soup is fresh and flavorful. It’s packed with fresh tomatoes, garlic, onion, and Italian spices. It makes a delicious and simple plant based meal, and you won’t believe how easy it…

This article is from Delicious Everyday.

This vegan tomato soup is fresh and flavorful. It’s packed with fresh tomatoes, garlic, onion, and Italian spices. It makes a delicious and simple plant based meal, and you won’t believe how easy it is to put together. Tomato soup is perhaps my all time favorite soup! Okay, I admit it’s a toss up between...

Read On →

This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

Homemade BBQ Sauce

This Kansas City-style homemade BBQ sauce recipe is super quick and easy to make, and full of the best tangy, smoky and slightly-sweet flavors that everyone is sure to love! Friends, have you ever tried making homemade BBQ sauce? If not, it’s time. ♡ And as a KC girl, I’m going to vote that you […]

This Kansas City-style homemade BBQ sauce recipe is super quick and easy to make, and full of the best tangy, smoky and slightly-sweet flavors that everyone is sure to love!

Homemade BBQ Sauce Recipe

Friends, have you ever tried making homemade BBQ sauce?

If not, it’s time. ♡

And as a KC girl, I’m going to vote that you make this Kansas City-style bbq sauce recipe!  It’s super-easy to make — just stir everything together and simmer for about 15 minutes — and it’s full of that famous tangy, smoky and slightly-sweet blend of flavors that we all love in Kansas City.

We use this sauce regularly in our house to make traditional bbq chicken, pulled pork, ribs and baked beans.  But it also works great as a pizza sauce (hello, bbq chicken pizza ♡) and as a glaze (on meatballs, meatloaf, etc).  And of course, you’re welcome to get creative and add it into everything from soups to salads, tacos, burgers, casseroles and more.

So many ways to use homemade bbq sauce.  So let’s make a batch! (more…)

Turkey Chili Smothered Sweet Potatoes

Sweet potatoes and chili are totally made for each other. The subtle sweetness of the sweet potatoes perfectly contrasts the smoky, spicy flavor of the chili. Add a little creamy cheese on top and you’ve got the perfect trifecta! These Turkey Chili Smothered Sweet Potatoes are an easy, pre-portioned meal that is filling, delicious, and […]

The post Turkey Chili Smothered Sweet Potatoes appeared first on Budget Bytes.

Sweet potatoes and chili are totally made for each other. The subtle sweetness of the sweet potatoes perfectly contrasts the smoky, spicy flavor of the chili. Add a little creamy cheese on top and you’ve got the perfect trifecta! These Turkey Chili Smothered Sweet Potatoes are an easy, pre-portioned meal that is filling, delicious, and works great for weekly meal prep!

Originally posted 12-21-2015, updated 2-25-2020.

Turkey Chili Smothered Sweet Potatoes

Four turkey chili smothered sweet potatoes in a small white baking dish.

Can I Use Beef Instead?

Absolutely! The chili included in this recipe is basically a half batch of my basic Homemade Chili recipe, which is extremely customizable. You can swap out the protein, make it spicy or mild (reduce or eliminate the cayenne), or add other fun ingredients, like cocoa powder!

Can I Make them Vegetarian?

Yes, simply swap the 1/2 lb. of ground turkey for an extra can of black beans, or kidney beans, and you have a super delish vegetarian chili to top your sweet potatoes. :)

How do I Meal Prep These Sweet Potatoes?

After stuffing your sweet potatoes with chili and cheese, simply pack each one into an individual, microwave safe container. To reheat, simply microwave on high for about 2 minutes, or until heated through.

A fork digging into a turkey chili smothered sweet potato, on a white plate

 

Turkey Chili Smothered Sweet Potatoes

Tender baked sweet potatoes smothered with turkey and bean chili, then topped with melty cheddar. Turkey Chili Smothered Sweet Potatoes are an easy dinner!

CHILI

  • 1 Tbsp olive oil ($0.16)
  • 1/2 lb. ground turkey ($2.00)
  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 1 15oz. can diced tomatoes ($0.59)
  • 3 oz. tomato paste (1/2 of a 6oz. can) ($0.25)
  • 1 15oz. can black beans ($0.79)
  • 1 Tbsp chili powder ($0.30)
  • 1/2 tsp oregano ($0.05)
  • 1/2 tsp cumin ($0.05)
  • 1 cup water ($0.00)
  • 1/2 tsp Salt ($0.02)

POTATOES AND TOPPINGS

  • 4 small sweet potatoes (3/4 lb. each) ($3.94)
  • 1/2 cup shredded cheddar cheese ($0.43)
  • Cilantro or green onions for garnish ($0.25)
  1. Preheat the oven to 400ºF. Wash the sweet potatoes well, then prick the skins several times with a fork. Place the sweet potatoes on a baking sheet or in a baking dish and bake for 60 minutes, or until soft and oozing from the fork holes.

  2. While the sweet potatoes are baking, prepare the small batch of chili. Add the ground turkey and olive oil to a large pot. Sauté the turkey over medium heat. While the turkey is cooking, dice the yellow onion and mince the garlic. Add the onions and garlic to the pot and continue to sauté until the onions are soft and translucent.

  3. Drain the beans and add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, oregano, cumin, and water. Stir to combine. Allow the chili to come up to a simmer, then reduce the heat and let simmer until the sweet potatoes have finished baking, stirring occasionally. Taste and add salt to taste (about 1/2 tsp).

  4. Once the sweet potatoes are finished baking, carefully slice each one open lengthwise and slightly mash the insides. Spoon about 3/4 cup chili over each potato, then top with 2 Tbsp shredded cheddar. Return the potatoes to the oven for a few minutes to melt the cheese. Top with cilantro or sliced green onions just before serving.

Scroll down for the step by step photos!

Front view of four turkey chili stuffed sweet potatoes in a small white baking dish

 

How to Make Chili Stuffed Sweet Potatoes – Step by Step Photos

Sweet potatoes in a baking dish rubbed in oil and pricked with a fork

Begin by preheating the oven to 400ºF. Wash four small sweet potatoes (about 3/4 lb. each). Prick the skins of each potato several times with a fork. Place the sweet potatoes on a baking sheet or in a baking dish, then bake the sweet potatoes in the preheated oven for about 60 minutes, or until they’re soft all the way through and are oozing sugary juice from the fork holes.

Cooked ground turkey, onion, and garlic in a pot

While the sweet potatoes are baking, prepare the small batch of chili. Add 1/2 lb. ground turkey and 1 Tbsp olive oil to a large pot. Sauté the turkey over medium heat. While the turkey is cooking, dice the yellow onion and mince 2 cloves garlic. Add the onions and garlic to the pot and continue to sauté until the onions are soft and translucent.

Tomatoes, beans, spices, and water added to the pot.

Drain one 15oz. can black beans and add them to the pot along with one 15oz. can diced tomatoes (with juices), 3oz. tomato paste, 1 Tbsp chili powder, 1/2 tsp oregano, 1/2 tsp cumin, and 1 cup water. Stir to combine. 

Finished turkey chili in the pot

Allow the chili to come up to a simmer, then reduce the heat and let simmer until the sweet potatoes have finished baking, stirring occasionally. Taste and add salt to taste (about 1/2 tsp).

Baked sweet potatoes in the baking dish with some juices bubbling out of the fork holes

Test the sweet potatoes to make sure they are baked all the way through by piercing with a fork or a small knife. The potatoes should be soft all the way through, and juices should be bubbling out of the fork holes that were made before baking.

Opened and mashed sweet potatoes in the baking dish

Once the sweet potatoes are baked and soft all the way through , slice them open lengthwise and slightly mash the inside of the sweet potatoes.

Turkey chili being spooned into the open sweet potatoes

Scoop about 3/4 cup turkey chili onto each sweet potato.

Sweet potatoes topped with cheddar

Add a couple tablespoons of shredded cheddar to each potato, then return the baking sheet to the oven for just a few minutes to melt the cheese.

Turkey chili smothered sweet potatoes with melted cheese and topped with cilantro

Finally, top with a little chopped cilantro or sliced green onions (or hey, sour cream?) just before serving.

Side view of turkey chili smothered sweet potatoes in a baking dish, topped with green onion and cilantro

And then you have four incredibly delicious, single portion sized Turkey Chili Smothered Sweet Potatoes! Bonus, I had some chili left over that will serve as an extra meal for me. :)

Turkey Chili Smothered Sweet Potatoes - BudgetBytes.com

The post Turkey Chili Smothered Sweet Potatoes appeared first on Budget Bytes.