Vegan Sweet Potato Lentil Chili Recipe
If you’re searching for a soul-warming, nourishing meal that delivers big flavor and a bowlful of comfort, let me introduce you to my favorite Vegan Sweet Potato Lentil Chili. This recipe is a plant-powered twist on classic chili, filled with wholesome lentils, sweet potatoes, vibrant veggies, and just the right amount of spice. The result is a hearty, deeply satisfying dish that’s as perfect for meal prepping as it is for cozy weeknight dinners. One bite, and you’ll see how this Vegan Sweet Potato Lentil Chili quickly becomes a staple in your home, too!
Ingredients You’ll Need
What makes this chili so special is how every ingredient brings something essential to the table, whether it’s color, depth, spice, or creaminess. Just a handful of pantry and produce staples come together to create a flavor-packed Vegan Sweet Potato Lentil Chili you’ll crave again and again.
- Olive oil: Use a tablespoon for sautéing; it’s the foundation for deep, savory undertones.
- Onion: A large onion adds sweetness and body as it softens into the base.
- Garlic: Three cloves, minced, heighten the aroma and woven flavor of every spoonful.
- Red bell pepper: Diced pepper contributes both crunch and a hint of sweetness that balances the chili’s warmth.
- Sweet potatoes: Two medium sweet potatoes, peeled and cubed, offer natural sweetness and a buttery texture that transforms in the pot.
- Lentils: One cup of dried brown or green lentils makes the chili hearty and packs in plant-based protein.
- Black beans: A can of these beans (drained and rinsed) ups the fiber, texture, and makes each bowl heartier.
- Diced tomatoes: A can of tomatoes provides acidity and a lovely, robust base.
- Vegetable broth: Four cups keep things light but flavorful, ensuring every element melds while simmering.
- Tomato paste: Two tablespoons help thicken the chili and intensify the tomato flavor.
- Chili powder: A tablespoon brings the signature warm, earthy heat that defines chili.
- Ground cumin: Two teaspoons add depth and that unmistakable Tex-Mex aroma.
- Smoked paprika: One teaspoon provides a kiss of smokiness that elevates every bite.
- Ground cinnamon: Half a teaspoon introduces subtle warmth and rounds out the chili’s flavor profile in the most delightful way.
- Salt and black pepper: Both are key for just-right seasoning—season to taste!
- Lime juice: Juice of one lime brightens everything at the end for a fresh finish.
- Fresh cilantro: This optional garnish infuses the final dish with a burst of herbal freshness.
How to Make Vegan Sweet Potato Lentil Chili
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large, heavy-bottomed pot over medium heat. Once it shimmers, toss in your diced onion and let it sauté for four to five minutes. The onion softens and sweetens, providing a flavorful base. When you smell that irresistible aroma, you know you’re off to a great start!
Step 2: Add Peppers, Garlic, and Sweet Potatoes
Next, stir in the minced garlic, diced red bell pepper, and those beautiful sweet potato cubes. Let everything cook together for about three minutes. The garlic releases its fragrance, the peppers begin to tenderize, and the sweet potatoes soak up all that goodness, ready to soften as the chili simmers.
Step 3: Build the Chili
Now comes the heart of the Vegan Sweet Potato Lentil Chili: add your rinsed lentils, black beans, diced tomatoes, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, cinnamon, and a good pinch of salt and pepper. Stir it all together so the flavors start mingling right away. Bring the whole mixture to a gentle boil and watch as everything begins to transform.
Step 4: Simmer to Perfection
Reduce the heat to a simmer, then cover your pot. Let the chili cook for 25 to 30 minutes, checking in occasionally to give things a good stir. Over this half hour, the lentils soften, the sweet potatoes become perfectly tender, and all of the spices melt into a velvety, thick stew. If you prefer your chili a little thicker, let it simmer uncovered for a few extra minutes near the end.
Step 5: Finish with Lime and Serve
Right before serving, stir in the fresh lime juice. The acidity perks up all the flavors and adds just the right zing. Taste and adjust seasoning with more salt and pepper if needed. Ladle your Vegan Sweet Potato Lentil Chili into bowls, pile on the garnishes, and dive in while it’s piping hot!
How to Serve Vegan Sweet Potato Lentil Chili
Garnishes
One of the joys of Vegan Sweet Potato Lentil Chili is finishing it with colorful, bright garnishes. A generous sprinkle of chopped fresh cilantro is classic, but consider adding sliced green onions, diced avocado, a spoonful of vegan yogurt, or even a sprinkle of pumpkin seeds for crunch. Each garnish not only looks stunning but also adds flavor and freshness.
Side Dishes
Pair your chili with a side that compliments its rich, hearty character. Warm crusty bread, toasted sourdough, or a golden skillet of cornbread are perfect for dunking. For something lighter, a crisp cabbage slaw or simple green salad offers a refreshing counterpoint to the chili’s warmth.
Creative Ways to Present
Don’t be afraid to get creative! Serve Vegan Sweet Potato Lentil Chili in hollowed-out roasted sweet potatoes or even bread bowls for an extra-cozy presentation. For parties, set up a DIY chili bar with bowls of different toppings, letting everyone customize their own masterpiece. This makes the meal interactive and fun for all ages.
Make Ahead and Storage
Storing Leftovers
One of the best things about Vegan Sweet Potato Lentil Chili is how well it keeps! Let leftover chili cool completely before transferring it to airtight containers. It will stay fresh in the refrigerator for up to five days, making it ideal for meal prepping or next-day lunches.
Freezing
This chili is a freezer superstar. Once cooled, portion it into freezer-safe containers or bags, leaving a bit of room for expansion. It freezes beautifully for up to three months. You’ll love having a stash ready for ultra-busy nights—just thaw and heat through!
Reheating
To reheat, simply pour your chili into a saucepan and warm over medium heat, stirring occasionally until it’s steaming and heated through. If reheating from frozen, let it thaw overnight in the fridge for easiest results. Add a splash of water or broth if it’s thickened up a bit in storage.
FAQs
Can I use red lentils instead of brown or green?
While red lentils cook more quickly and break down into a creamier texture, you can certainly use them in a pinch. Just be aware your chili may end up a little less chunky and will cook a bit faster—check for doneness after 15 to 20 minutes of simmering.
Is this chili spicy?
The base recipe has just a gentle warmth, making it family friendly. If you like more heat, feel free to add a diced jalapeño, a pinch of cayenne, or extra chili powder to suit your taste.
Can I make Vegan Sweet Potato Lentil Chili in a slow cooker?
Absolutely! Sauté the aromatics on the stovetop first for best flavor, then transfer everything to your slow cooker. Cook on low for 6 to 7 hours, or on high for about 3 to 4 hours, until the lentils and sweet potatoes are tender.
What other beans can I use?
Feel free to swap in kidney beans, pinto beans, or even garbanzo beans if that’s what you have on hand. The chili is flexible—use whatever beans you love or need to use up!
How can I make this chili oil-free?
You can ditch the oil and use a splash of vegetable broth or water to sauté your veggies. The results will still taste fantastic and the chili will maintain its hearty character.
Final Thoughts
I hope you’re as excited as I am to make this Vegan Sweet Potato Lentil Chili your next go-to comfort meal! It’s simple, wholesome, and bursting with vibrant flavors you’ll love sharing with friends and family. There’s no better time to treat yourself to a nourishing bowl of this chili—so grab your pot and get cooking!
Print
Vegan Sweet Potato Lentil Chili Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Vegan Sweet Potato Lentil Chili is a hearty and flavorful plant-based chili that is perfect for a cozy night in. Packed with protein and fiber, it’s a satisfying dish that will warm you up from the inside out.
Ingredients
Chili:
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup dried brown or green lentils, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- Juice of 1 lime
Garnish:
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until softened.
- Reduce heat, cover, and simmer for 25–30 minutes, stirring occasionally until lentils and sweet potatoes are tender.
- Stir in lime juice before serving. Garnish with fresh cilantro.
Stir in garlic, bell pepper, and sweet potatoes; cook briefly. Add lentils, black beans, diced tomatoes, broth, tomato paste, spices, salt, and pepper. Bring to a boil.
Notes
- For added heat, include 1 diced jalapeño or a pinch of cayenne pepper.
- This chili tastes even better the next day after the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American / Tex-Mex Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 9 g
- Sodium: 540 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 15 g
- Protein: 14 g
- Cholesterol: 0 mg
