This vegan sweet potato lentil chili is a hearty one-pot meal built on red lentils, diced sweet potatoes and black beans. Chili powder, cumin and smoked paprika give it a warm, smoky flavour, and the red lentils break down slightly for a creamy texture. Ladle it into bowls and top with avocado, cilantro or tortilla chips.

Table of Contents

Ingredients

To make this sweet potato and lentil chili, you’ll need:

For the Chili:

Olive Oil – 2 tablespoons
Onion – 1 medium, diced
Garlic – 3 cloves, minced
Sweet Potatoes – 2 medium, peeled and diced
Red Lentils – 1 cup, rinsed
Diced Tomatoes – 1 can (14.5 ounces)
Tomato Paste – 2 tablespoons
Vegetable Broth – 4 cups
Black Beans – 1 can (14 ounces), drained and rinsed
Chili Powder – 1 tablespoon
Ground Cumin – 2 teaspoons
Smoked Paprika – 1 teaspoon
Salt and Pepper – to taste
Cayenne Pepper – ¼ teaspoon (optional, for heat)

For Toppings (Optional):

Avocado Slices
Chopped Cilantro
Lime Wedges
Tortilla Chips

Step-by-Step Instructions

1. Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until fragrant and softened.

2. Add Sweet Potatoes and Spices

Stir in the diced sweet potatoes, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 2-3 minutes to coat the sweet potatoes in the spices.

3. Add Lentils, Tomatoes, and Broth

Pour in the rinsed lentils, diced tomatoes, tomato paste, and vegetable broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer.

4. Simmer the Chili

Cover the pot and let the chili simmer for 20-25 minutes, or until the sweet potatoes are tender and the lentils are fully cooked. Stir occasionally to prevent sticking.

5. Add Black Beans

Stir in the drained and rinsed black beans. Simmer for an additional 5 minutes to heat through. Adjust the seasoning with salt and pepper to taste.

6. Serve and Garnish

Ladle the chili into bowls and top with your favourite garnishes, such as avocado slices, chopped cilantro, or tortilla chips. Serve warm and enjoy!

Tips for Success

Use Red Lentils: Red lentils cook quickly and break down slightly, adding to the chili’s creamy texture.
Customize the Heat: Adjust the cayenne pepper and chili powder to your spice preference.
Make It Ahead: This chili tastes even better the next day as the flavours meld together.

This sweet potato and lentil chili vegan recipe is a delicious and nourishing way to enjoy a plant-based meal. It’s packed with bold flavours, wholesome ingredients, and satisfying textures that make it a standout dish. Whether you’re a seasoned vegan or just looking for a hearty and healthy dinner, this chili is sure to impress.

Try this recipe today and savour the warmth and comfort it brings. Don’t forget to share your creations and tag us on social media!

Frequently Asked Questions

Does this chili taste better the next day?

Yes, the flavours meld overnight, so it is a good one to cook ahead. Keep leftovers in an airtight container in the fridge for up to 3 to 4 days.

How can I tell when the chili is cooked?

Cover the pot and simmer for 20 to 25 minutes, stirring now and then. It is ready when the sweet potatoes are tender and the lentils are fully cooked, then you stir in the black beans and heat them through for 5 minutes.

How do I make the chili milder or spicier?

Adjust the chili powder to suit your taste. The cayenne pepper is optional, so leave it out for a milder pot or add the full ¼ teaspoon for extra heat.

Browse more in our Vegan Recipes collection.

Sweet Potato and Lentil Chili Vegan Recipe