Vegan Sweet Potato Lentil Chili Recipe

I slow-simmered red lentils, sweet potatoes, black and kidney beans with autumn vegetables in the slow cooker to make a Sweet Potato Chili that hinges on a single unexpected pantry ingredient.

I still get a little giddy when a slow cooker turns a handful of things into something that actually surprises me. My Vegan Sweet Potato Lentil Chili centers on sweet potatoes and red lentils, and it somehow ends up richer than you’d expect.

Think deep, smoky notes and soft, almost creamy textures, but not boring. If you search for Red Lentil Sweet Potato ideas or just want a proper Lentil Chili that fills the bowl and the silence at the table, this one will make you curious about leftovers, and maybe which toppings you’ll sneak later.

Ingredients

• Sweet potatoes give natural sweetness, lots of fiber, vitamin A, and add creamy texture.
• Red lentils pack protein and quick cooking starch that thickens the chili.
• Black beans add earthy protein, fiber, and a meaty bite.
• Diced tomatoes bring acidity, umami, liquid body, plus vitamin C and lycopene.
• Chili powder layers smoky, spicy flavor, contains antioxidants, and warms the dish.
• Olive oil adds richness and helps sauté, heart healthy fats when used sparingly.
• Onion and garlic give savory depth, natural sweetness and aromatic base.
• Red bell pepper adds bright, sweet crunch and extra vitamin C.
• Lime juice wakes flavors with bright acidity, cilantro adds fresh herb lift.

Ingredient Quantities

• 2 tbsp olive oil optional
• 1 large yellow onion diced
• 3 cloves garlic minced
• 1 large red bell pepper diced
• 2 medium carrots diced
• 3 medium sweet potatoes (about 2 lbs) peeled and cut into 1/2 inch cubes
• 1 cup red lentils rinsed
• 1 can (15 oz) black beans drained and rinsed
• 1 can (15 oz) kidney beans drained and rinsed
• 2 cans (14.5 oz each) diced tomatoes with juices
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper or red pepper flakes optional
• 1 tsp dried oregano
• 1-2 bay leaves
• 1 1/2 tsp kosher salt plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp maple syrup or brown sugar optional
• Juice of 1 lime optional
• Fresh cilantro chopped for serving optional

How to Make this

1. Prep everything: rinse 1 cup red lentils, drain and rinse the 1 can black beans and 1 can kidney beans, peel and cube the 3 medium sweet potatoes into 1/2 inch pieces, dice 1 large yellow onion, 1 large red bell pepper and 2 medium carrots, mince 3 cloves garlic. Grab the 2 cans diced tomatoes, 2 tbsp tomato paste and 4 cups vegetable broth so theyre ready.

2. Optional flavor boost, but worth it: heat 2 tbsp olive oil in a skillet over medium. Sauté the onion until translucent about 4-5 minutes, add garlic, bell pepper and carrots and cook 2-3 more minutes. Stir in the 2 tbsp tomato paste and cook 30-60 seconds to deepen the flavor, then transfer everything to the slow cooker. If you want fewer dishes just dump raw veggies into the crock but the sauté gives better depth.

3. Add to the slow cooker the sweet potatoes, rinsed red lentils, drained black and kidney beans, both cans of diced tomatoes with juices and 4 cups vegetable broth.

4. Season: sprinkle in 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp cayenne or red pepper flakes if using, 1 tsp dried oregano, 1-2 bay leaves, 1 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Add 1 tbsp maple syrup or brown sugar if you want a touch of sweetness. Give it a good stir to combine.

5. Cook on low for 6-7 hours or on high for about 4 hours, lid on. Red lentils break down and help thicken the chili so dont be alarmed if it gets stew-like.

6. Check at the end: sweet potatoes should be fork tender. Remove bay leaves. Taste and adjust salt, pepper, or a pinch more chili powder. If the chili is too thin simmer uncovered on high for 20-30 minutes, or mash a cup of sweet potatoes against the side to thicken. If its too thick add up to 1 cup extra vegetable broth.

7. Finish: stir in the juice of 1 lime if using, this brightens the flavors a lot. Give it one last taste and tweak sweetness or heat as needed.

8. Serve topped with chopped fresh cilantro if you like. It also freezes and reheats great.

9. Storage tip: cool to room temp then refrigerate up to 4-5 days or freeze in portions up to 3 months. When reheating add a splash of broth or water cause it firms up in the fridge.

Equipment Needed

1. Slow cooker (5 to 6 qt), dont forget the lid
2. Large skillet or frying pan for sauteing veggies, optional but recommended
3. Cutting board
4. Chef’s knife
5. Vegetable peeler (for the sweet potatoes)
6. Measuring cups and spoons
7. Fine-mesh colander or sieve for rinsing lentils and beans
8. Can opener
9. Wooden spoon or heat-proof spatula for stirring
10. Ladle or large serving spoon for serving

FAQ

Vegan Sweet Potato Lentil Chili Recipe Substitutions and Variations

• Olive oil (optional): swap with avocado oil or grapeseed oil for a higher smoke point and neutral flavor, or go oil-free and sauté with 1/2 cup vegetable broth instead — works great if you want less fat.
• Red lentils: use brown or green lentils for a firmer, chunkier texture (they need longer cooking time), or use 1 1/2 cups canned/cooked lentils and cut the broth a bit.
• Sweet potatoes: substitute butternut squash or pumpkin for similar sweetness and cook time; if using russet or Yukon potatoes add them later cause they fall apart faster.
• Black beans / Kidney beans: swap either with chickpeas or pinto beans, or use two cans of one bean if you only have one type on hand; rinse canned beans well to reduce sodium.

Pro Tips

– Sear the onion, peppers and tomato paste first if you can, it really wakes up the flavors. If you skip that step because you are tired, at least give the sweet potatoes a quick roast on a sheet pan so they get some caramelization, otherwise the whole pot can taste kind of flat.

– Want more texture from the lentils and beans? Add the red lentils in the last hour of cooking instead of at the start, that way they thicken the chili but won’t completely dissolve into mush. If you actually like it thicker mash a cup of cooked sweet potato into the pot, it thickens without messing with flavor.

– Taste before you add sugar or lime, but do add acid right at the end. A squeeze of lime brightens everything and makes the heat and sweetness balance. If it needs more heat, add in small amounts of cayenne or red pepper flakes and wait a few minutes between tries, heat sneaks up.

– Cool fully before freezing and portion into meal size containers, leave a little room at the top because it expands. When reheating add a splash of broth or water, it firms up in the fridge and needs loosening. A quick garnish like chopped cilantro or a handful of toasted seeds or crushed tortilla chips makes leftovers feel new.