I’m excited to share my slow cooker Lentil Sweet Potato Chili that turns humble pantry staples like red lentils, sweet potatoes, black and kidney beans and plenty of vegetables into an unexpectedly rich, fuss free meal you’ll reach for on crisp Fall and Winter evenings.

Jump to Recipe

I didn’t expect this to become my go-to for chilly nights, but once I tasted the way sweet potatoes break down with red lentils in the slow cooker I was sold. It’s not the mushy kind of chili most people fear, its got texture, depth and a surprising brightness that makes you want more.

This Red Lentil Sweet Potato mix reads like comfort but acts more like dinner with attitude. If you like Lentil Sweet Potato Chili or any Red Lentil And Sweet Potato Recipes, this Vegan Sweet Potato version will probably change how you think about plant based chilli.

Why I Like this Recipe

– I love how filling and comforting it is on chilly nights, like a warm hug for my stomach.
– Its low effort so it fits my crazy schedule, perfect for busy nights.
– The flavors are bold but not weird, everything just clicks together and feels satisfying.
– Leftovers taste even better the next day and reheat easily, so I dont mind making a big batch.

Ingredients

Print Recipe (No Advertisments)

Sweet potatoes add creamy sweetness, fiber and vitamin A, filling and cozy
Red lentils thicken the chili, give plant protein and quick cooking texture
Black beans bring creamy bites, lots of fiber and extra protein
Crushed tomatoes offer rich tomatoey tang, body and savory depth
Onion sweats into sweetness, builds flavor base, not too sweet though
Garlic adds warm bite and aroma, use more if you like
Chili powder gives classic chili heat and smoky, earthy spice
Lime brightens flavors with acid, maple balances acidity with subtle sweetness

Ingredient Quantities

1 tbsp olive oil optional, for sautéing the onion and garlic

2 medium sweet potatoes, about 1 1/2 to 2 lb, peeled and cut into 1/2 inch cubes

1 cup red lentils, rinsed well

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 (28 oz) can crushed tomatoes

1 (14 oz) can diced tomatoes, undrained

3 cups vegetable broth (more if you like a thinner chili)

1 large yellow onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

2 medium carrots, diced

2 tbsp tomato paste

2 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1/4 to 1/2 tsp cayenne pepper optional, add to taste

1 1/2 tsp salt, or to taste

1/2 tsp black pepper

1 bay leaf

1 tbsp maple syrup or brown sugar optional, to balance acidity

1 tbsp fresh lime juice, added at the end

Fresh cilantro chopped, for garnish optional

How to Make this

Print Recipe (No Advertisments)

1. Rinse the red lentils and drain the canned black and kidney beans, set them aside.

2. If using oil, heat 1 tbsp olive oil in a skillet over medium heat, then sauté the diced onion, minced garlic, red bell pepper and carrots until soft, about 5 to 7 minutes; push veggies to the side, stir in the tomato paste and cook 1 minute to deepen the flavor, then sprinkle in the chili powder, cumin, smoked paprika, oregano and cayenne so the spices bloom, stir everything together.

3. Transfer the sautéed veggies and spices to the slow cooker, add the cubed sweet potatoes, rinsed red lentils, crushed tomatoes, diced tomatoes (with juices), drained beans, 3 cups vegetable broth and the bay leaf.

4. Add 1 1/2 tsp salt and 1/2 tsp black pepper, and the optional 1 tbsp maple syrup or brown sugar if you want to tame the acidity; give it a good stir to combine and scrape any browned bits from the skillet into the cooker.

5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the sweet potatoes are tender and the lentils have mostly broken down and thickened the chili.

6. About 15 minutes before serving, taste and adjust seasoning, add more salt, pepper or cayenne to your liking, squeeze in the 1 tbsp fresh lime juice and stir, then remove the bay leaf.

7. If the chili is too thin, mash a cup of the sweet potato or lentils against the side of the cooker or cook uncovered on HIGH for 20 to 30 minutes to reduce; if it is too thick add more vegetable broth a splash at a time.

8. For a creamier texture use an immersion blender to pulse a few seconds in the center, dont overblend cause you still want chunks.

9. Serve hot, garnish with chopped fresh cilantro if you like, and enjoy.

Equipment Needed

1. Slow cooker or crockpot (6 to 8 qt)
2. Large skillet or frying pan for sautéing the onion and veggies
3. Chef’s knife (sharp)
4. Cutting board
5. Measuring cups and spoons
6. Colander or fine-mesh sieve to rinse lentils and drain beans
7. Wooden spoon or heatproof spatula for stirring
8. Ladle and immersion blender (immersion blender optional for creamier texture; ladle for serving)

FAQ

Q: Can I make this in an Instant Pot or slow cooker? A: Yes. Instant Pot: use sauté to soften the onion and garlic, add everything, seal and cook on high 8 minutes, then natural release for 10 minutes. Slow cooker: you can skip browning, cook on low 6 to 8 hours or high 4 to 6 hours. If you want firmer beans add canned beans in the last 30 minutes so they dont get mushy.

Q: My chili is too thin, how do I thicken it? A: Simmer uncovered to reduce the broth, or mash some sweet potato or lentils against the side of the pot. Stir in another tablespoon of tomato paste, or make a cornstarch slurry (1 tbsp cornstarch + cold water) and stir it in, cook a few minutes till thick. An immersion blender for a few pulses works great too.

Q: Can I swap the red lentils or leave them out? A: Red lentils break down and give body, so if you want that texture keep them. For whole lentils use green or brown but they need longer cooking and more liquid. You can omit lentils and add extra beans, quinoa, or chopped mushrooms for bulk instead.

Q: How do I control the spiciness? A: Start with the lower cayenne amount or leave it out, then taste and add more. Add chopped jalapeño or hot sauce to increase heat. If it gets too hot, stir in a spoon of maple syrup, a squeeze of lime, or top servings with avocado or dairy free yogurt to cool it down.

Q: How long will this keep and can I freeze it? A: Fridge 4 to 5 days in an airtight container. Freeze up to 3 months, cool before freezing. Thaw overnight in the fridge and reheat gently, you might need to add a splash of broth if it thickened while chilled.

Q: Do I have to use oil and are there easy swaps? A: No oil needed, just sauté the onion and garlic with a few tablespoons of broth or water. Swap maple syrup for brown sugar if the tomatoes taste too acidic. Want more veg? Stir in chopped spinach or kale near the end so it wilts but stays bright. Finish with lime juice and cilantro for fresh flavor.

Vegan Sweet Potato Lentil Chili Recipe Substitutions and Variations

Sweet potatoes → butternut squash or pumpkin cubes. Use same 1/2 inch dice and same cook time. If you use canned pumpkin puree, cut the broth by about 1/2 cup since it’s denser and will thicken the chili.
Red lentils → brown or green lentils (or cooked quinoa for a different texture). Brown/green keep their shape and need longer simmering (about 25–30 min) so add them earlier, or use 1 1/4 cups cooked lentils to replace 1 cup dry red.
Black or kidney beans → pinto, cannellini, or chickpeas. Use one 15 oz can of any of these, drained and rinsed. Chickpeas give a nuttier bite, cannellini are creamier, pinto are closest to classic chili texture.
Olive oil (for sauté) → vegetable broth or water for oil-free cooking, or avocado oil if you want a higher smoke point. Use about 2–3 tbsp broth to sauté the onions and garlic, adding more as needed so nothing sticks.

Pro Tips

1. Bloom the tomato paste and spices longer than you think, cook them until the paste darkens a bit and smells richer, it makes a big difference. If you arent using oil, splash in a little broth so the spices dont burn.

2. Control the lentil texture by timing them: they break down fast, so add them later if you want distinct lentils, or add them earlier if you want a thick, stew like base. Also rinse them well so they dont foam up.

3. Protect the beans and sweet potato from turning to mush, stir in canned beans near the end or reserve half and add them later, and if you want firmer, more caramelized sweet potato toss the cubes with a little oil and roast or sear them first.

4. Finish with salt and acid not early, taste as it cools a bit and then add more salt, a squeeze of lime and a dab of maple or brown sugar if needed. For extra savory depth try a tiny pinch of instant espresso or a square of dark chocolate, it wont make it taste like coffee but it will make the chili rounder.