Overhead view of sweet potato lentil chili in a white bowl

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Why I love this sweet potato chili

Okay guys. It’s officially October. That means it’s really time for all things fall. Apples, pumpkins, soup, chili, TV, babies. Lots of stuff to look forward to this month, and I’m on board for all of it.

Obviously, I’m most excited about Baby B’s arrival, but the return of my favorite TV shows is a pretty solid second. I am probably more excited than I should be, but I can’t help it.

Chili is the perfect meal for a cool, autumn day. What’s even better is that you can eat it from a bowl. I don’t know about you, but I find eating from bowls much more compatible to dining on the couch while devouring the latest episode of The Good Wife.

I realize that so many people will say eating in front of the TV is bad for your weight and your health, but give me a break, we’ve got to live a little sometimes.

Besides, this sweet potato lentil chili is full of vegetables and nutrients so you really don’t have to feel guilty at all. Enjoy!

We’ve also been super into sweet potatoes lately, and I’m loving this sweet potato pasta with tahini sauce.

side view of sweet potato vegan chili in a white bowl next to two spoons

Here’s what you’ll need to make it

over head close up of sweet potato lentil chili in a white bowl with second bowl in background

How to make lentil chili

Sauté the vegetables. In a large stockpot, add carrots, celery, onion, bell peppers and garlic. Sauté for about 7 – 8 minutes, or until the onions are translucent. Add chili seasoning. Cook for another 1 – 2 minutes.

Simmer the chili. Put the rest of the ingredients into the pot and cover the pot. Bring the chili to a simmer and let it cook for 30 – 35 minutes, until the sweet potatoes have softened and the lentils are fully cooked.

close up view of sweet potato lentil chili with garnish and dollop of sour cream in a medium white bowl

FAQS and tips for making vegan chili

What is vegan chili made of?

This vegan chili is made from a combination of lentils and sweet potatoes. It’s a great mix of protein and carbs for a delicious vegan chili. If you don’t have lentils, you could also use your favorite beans, such as black or pinto beans.

How long is vegan chili good for?

This chili should stay good for about 1 week in the fridge, but always use your best judgment before eating any leftovers.

close up of sweet potato lentil chili in a white bowl with a spoon

This recipe would be great with:

More chili recipes you’ll love:

close up side view of sweet potato lentil chili in a bowl with garnish and dollop of sour cream

Sweet Potato Lentil Chili

This flavorful, sweet potato lentil chili is full of vegetables and nutrients. It’s an easy, healthy meal and has just the right amount of sweetness! Best enjoyed in your favorite bowl on an autumn day.

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


  • 3 carrots, chopped
  • 3 celery stalks, sliced
  • 1 large onion, chopped
  • 1 bell pepper, diced
  • 2 garlic cloves, minced
  • 1 packet chili seasoning*
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 2 sweet potatoes, peeled and cubed
  • 2 cups vegetable broth
  • 3 15-ounce cans lentils, rinsed (about 5 cups of pre-soaked lentils)
  • 4 loosely packed cups fresh spinach leaves
  • Salt & pepper to taste
  • Cilantro, for serving


  1. In a large stockpot, heat olive oil to medium. Add carrots, celery, onion, bell pepper and garlic. Sauté, stirring occasionally until onions are translucent – about 5 minutes.
  2. Stir in chili seasoning and cook for another 1 – 2 minutes.
  3. Add sweet potato, vegetable broth and tomatoes. Cover the pot and simmer for 15 minutes.
  4. Add lentils and spinach.
  5. Replace cover and continue to simmer for 5 – 10 minutes, or until sweet potatoes are tender.
  6. Simmer for another 5 – 10 minutes, or until chili has reached desired consistency.
  7. Serve with fresh cilantro.


*I used Old El Paso chili seasoning, but you can use any chili seasoning you prefer.


  • Serving Size: 1 bowl
  • Calories: 637
  • Sugar: 9.4 g
  • Sodium: 536.1 mg
  • Fat: 2.1 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 117.9 g
  • Fiber: 21.1 g
  • Protein: 41.4 g
  • Cholesterol: 0 mg

Keywords: dairy free, egg free, vegan, easy, sweet potato, lentil, spinach

Last Updated on November 3, 2021 by Melissa Belanger

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  1. I have a quick question regarding the sweet potato lentil chili. I don’t recall ever seeing lentils in a can. Maybe I have just always used dried, so have never looked for canned ones. Can you tell me where you might buy these? Thank you! The recipe sounds super!!!

    1. I actually made this recipe in France, so that’s where I bought my canned lentils, but I know I have seen them somewhere at home. I just can’t remember where. If you wanted to use dried lentils, just substitute 5 cups of them (after soaking).

  2. Oh my goodness! I am SO EXCITED for this recipe – my husband and I were just talking about how we don’t have enough recipes that use lentils. Plus, anything that lets us eat dinner in front of the tv is a win;)