Vegan Sweet Potato Lentil Chili Recipe

I’m sharing my slow cooker Lentil Sweet Potato Chili, where red lentils, sweet potatoes, black and kidney beans and vegetables turn pantry basics into something unexpectedly compelling.

I fell for this Vegan Sweet Potato Lentil Chili the first time I tasted it. The base leans on yellow onion and sweet potatoes for a mellow sweetness while red lentils give the bowl a silky heft.

It reads like Red Lentil Sweet Potato nostalgia, but actually it surprises you with smoky spice and a bright lift that keeps each bite interesting. I keep meaning to change it up and never do, because every spoonful seems to hide a new little twist.

If you like trying Sweet Potato Chili that doesn’t behave like every other chili, this one will make you curious. Also it somehow feels like dinner and lunch in one which is kinda handy.

Ingredients

• Sweet potatoes add natural sweetness, lots of fiber, vitamin A, and creamy texture.
• Red lentils thicken chili, high in protein and iron, cook fast, kinda mushy.
• Beans give protein, fiber, creamy bite, stabilize blood sugar, hearty feel.
• Tomatoes bring acidity and umami, lycopene antioxidant, juicy base for stew.
• Bell pepper adds bright sweetness, vitamin C, and a fresh pop.
• Garlic packs savory punch, immune boosting compounds, small but big flavor.
• Avocado brings creaminess, healthy fats, cooling contrast to spicy chili.

Ingredient Quantities

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 2 medium sweet potatoes (about 2 lbs), peeled and cut into 1 inch cubes
• 1 cup red lentils, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 2 cups low sodium vegetable broth
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp maple syrup or brown sugar
• 1 bay leaf
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro, for serving (optional)
• 1 ripe avocado, sliced, for serving (optional)

How to Make this

1. Heat 1 tbsp olive oil in a skillet over medium heat; add 1 large diced yellow onion and sauté until soft and starting to brown, about 5-7 minutes. Add 3 minced garlic cloves and 1 diced red bell pepper, cook another 2-3 minutes.

2. Stir in 2 tbsp tomato paste, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cayenne pepper (or less if you dont want heat), 1 tsp salt and 1/2 tsp black pepper; cook 1 minute to bloom the spices and deepen the flavor.

3. Transfer the onion mixture to the slow cooker. Add 2 medium sweet potatoes peeled and cut into 1 inch cubes, 1 cup rinsed red lentils, 1 (15 oz) can black beans drained and rinsed, 1 (15 oz) can kidney beans drained and rinsed, 1 (28 oz) can crushed tomatoes, 2 cups low sodium vegetable broth, 1 tbsp maple syrup or brown sugar and 1 bay leaf. Stir everything to combine.

4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are fork tender and the lentils have mostly broken down and thickened the chili.

5. About halfway through cooking give it a good stir and check liquid level; add up to 1 cup more broth if it seems too thick, or uncover and cook on high for 20-30 minutes to thicken if it’s too thin. Lentils will continue to absorb liquid as it cools.

6. Remove the bay leaf, then stir in the juice of 1 lime and taste; adjust salt, pepper or cayenne as needed. If you want more brightness add a little more lime.

7. Serve hot topped with 1/4 cup chopped fresh cilantro and sliced ripe avocado. Extra lime wedges are nice too.

8. Store leftovers in the fridge up to 4 days or freeze up to 3 months. Reheat gently on the stove with a splash of broth, and if it thickens too much mash a few spoonfuls of sweet potato or lentils into the pot to thicken and add creaminess.

Equipment Needed

1. Large skillet (nonstick or cast iron) for sautéing
2. Slow cooker (6 quart works best)
3. Chef’s knife
4. Cutting board
5. Vegetable peeler (for sweet potatoes)
6. Measuring cups and measuring spoons
7. Wooden spoon or heatproof spatula for stirring
8. Can opener
9. Fine mesh strainer or colander for rinsing beans and lentils
10. Ladle or large serving spoon and a citrus reamer for the lime

FAQ

Vegan Sweet Potato Lentil Chili Recipe Substitutions and Variations

• Sweet potatoes: swap for butternut squash, pumpkin puree, or Yukon Gold or russet potatoes. Butternut keeps that sweet squash vibe, potatoes make it more starchy and filling so the chili feels heartier.
• Red lentils: use brown or green lentils (they take longer to cook), split yellow lentils, or quinoa for a similar boost of protein and texture if you dont have lentils.
• Crushed tomatoes: substitute with diced tomatoes blitzed smooth in a blender, tomato passata or smooth tomato sauce, or fire roasted tomatoes for extra smoky depth.
• Chili powder: replace with a mix of smoked paprika plus ground cumin and a pinch of cayenne, ancho chile powder, or chipotle powder for smokier heat.

Pro Tips

1) Bloom the spices in oil with the tomato paste at the start, even just 30-60 seconds makes the chili smell way better and taste deeper, but dont let them burn or you’ll get bitter notes.
2) Cut the sweet potatoes into even pieces so everything finishes at the same time, or if you need a shortcut par-cook them in the microwave for a few minutes so they dont turn into mush while the lentils break down.
3) Remember red lentils absorb a ton and will thicken as they cool, so be conservative with liquid at first and add more hot broth as needed; if it gets too thin later, simmer uncovered or mash a scoop of sweet potato/lentils to thicken and add creaminess.
4) Always add the lime juice and the sweetener at the end and taste, you can tweak salt, heat or acidity then; finish with avocado or a spoonful of yogurt and cilantro for contrast, it lifts the whole bowl.