Lentil Sweet Potato Chili Recipe

Delight in a hearty vegan slow cooker chili bursting with vibrant flavor. Red lentils and sweet potatoes blend with crisp peppers, tomatoes, and black beans, while warming spices like cumin, chili, and smoked paprika create a rich, satisfying depth. A splash of lime adds brightness to this nourishing, soul-warming dish.

I love making this Lentil Sweet Potato Chili because its not only packed with good-for-you ingredients but it also warms you up after a long day. In the slow cooker, I mix in 1 cup dried red lentils, a large sweet potato diced into 1-inch cubes, and a large yellow onion diced nicely.

I also add 3 garlic cloves minced for extra flavor along with diced red and green bell peppers and chopped carrots for that added texture and nutrition. The diced tomatoes with their juices and a can of black beans bring a great balance of healthy proteins and fiber.

With vegetable broth, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano and just a hint of cayenne pepper for a little heat, every spoonful sure delivers. I enjoy making this vegan crockpot recipe in the morning so its ready for me in the evening, and leftovers are even better the next day!

Why I Like this Recipe

1. I really like this recipe cuz it’s super easy to prep in the morning and then my slow cooker does all the work while im doing other things. I love coming back to a warm, ready-to-eat dinner in the evening.

2. I appreciate that it’s packed with healthy stuff like lentils, sweet potatoes, and a bunch of veggies that make me feel good about what im eating, even on busy days.

3. I enjoy the mix of flavors from the spices like chili powder, cumin, and smoked paprika— they make the dish taste almost like a hearty homemade meal that im always excited to dig into.

4. I also like that it makes plenty of leftovers so i can have a tasty meal again for lunch or dinner, which definitely helps when im trying to save time and money.

Ingredients

• Red lentils: They’re full of protein and fiber, which makes the chili hearty and filling.
• Sweet potato: Adds natural sweetness and lots of healthy carbohydrates with vitamins too.
• Yellow onion: Brings bold flavor and antioxidants, upping the dish complexity a bit.
• Garlic: Gives a spicy kick and is good for your health overall.
• Black beans: Packed with fiber and protein, really boosts the nutritional value of the meal.
• Diced tomatoes: Offer a tangy, fresh taste and loads of moisture and vitamins.

Ingredient Quantities

• 1 cup dried red lentils, rinsed
• 1 large sweet potato, peeled and diced into 1-inch cubes
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, chopped
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

How to Make this

1. Start by prepping all your veggies: peel and dice the sweet potato into 1-inch cubes, dice the onion and both bell peppers, chop the carrots, and mince the garlic.

2. Add the red lentils, sweet potato, onion, garlic, red and green bell peppers, and carrots into your slow cooker.

3. Pour in the can of diced tomatoes with its juices and the black beans after draining and rinsing them.

4. Mix in the vegetable broth and tomato paste with everything in the slow cooker.

5. Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper (if you are using it), salt, and black pepper. Give it a good stir to combine all the flavors.

6. Cover the slow cooker and set it on low. Let it cook for around 6 to 8 hours until the lentils and veggies are tender.

7. Once cooked, squeeze the juice of 1 lime into the chili and stir it in.

8. Serve hot, and if you like, garnish with chopped fresh cilantro for an extra burst of flavor. Enjoy your meal!

Equipment Needed

1. Slow cooker
2. Cutting board
3. Chef’s knife (for peeling, dicing, chopping, and mincing)
4. Vegetable peeler (for the sweet potato)
5. Can opener (for the tomatoes and black beans)
6. Measuring cups and spoons (to accurately measure broth, tomato paste, and spices)
7. Mixing spoon (for stirring all the ingredients)
8. Bowl (for draining and rinsing the black beans)
9. Citrus juicer or fork (to squeeze the lime juice)

FAQ

Lentil Sweet Potato Chili Recipe Substitutions and Variations

• If you don’t have red lentils, you can use yellow split peas. They cook differently but still add a nice texture.
• Out of sweet potatoes? Try diced butternut squash instead. It’ll change the flavor slightly but works just fine.
• No black beans? Kidney or pinto beans can fill in nicely, even though they’ll give the chili a slightly different taste.
• If vegetable broth is scarce, mix water with a bouillon cube. It ain’t exactly the same but it’ll do the trick.
• Don’t have diced tomatoes? Crushed or stewed tomatoes may work too, just be aware the consistency will be a bit different.

Pro Tips

1. Try browning the onions and garlic in a pan before tossing them in the slow cooker – it really brings out a deeper flavor that you might not get if you just dump everything in the pot.
2. If you like your chili a bit thicker, mash some of the cooked sweet potatoes or lentils right near the end of cooking. That way you’ll get a creamier texture without losing all the chunks.
3. Remember to taste and adjust the seasoning after the slow cooking is done – slow cookers can sometimes mellow out the spices so a little extra salt or chili powder might be needed.
4. Let your chili sit for about 10 minutes after turning off the heat so all the flavors can really blend together and make your dish even more delicious.