Sweet Potato Lentil Chili

This recipe is: dairy freeegg freegluten freenut freevegan

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.

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

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

If you like this recipe, you have to try this slow cooker white chicken chili, and this buffalo chicken chili and this white turkey chili.

Serve this with: Beer battered onion straws, crispy baked chicken wings, pan seared chicken breast, or roasted golden beets

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

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

Ingredients & substitutions

  • Lentils – We used canned lentils but you can substitute about 5 cups of pre-soaked lentils
  • Chili seasoning – Use your favorite chili seasoning blend, we used Old El Paso Chili Seasoning but any blend will work.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

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

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.

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

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

Sweet Potato Lentil Chili

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
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.

Ingredients

  • 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

Instructions

  • 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.
  • Stir in chili seasoning and cook for another 1 – 2 minutes.
  • Add sweet potato, vegetable broth and tomatoes. Cover the pot and simmer for 15 minutes.
  • Add lentils and spinach.
  • Replace cover and continue to simmer for 5 – 10 minutes, or until sweet potatoes are tender.
  • Simmer for another 5 – 10 minutes, or until chili has reached desired consistency.
  • Serve with fresh cilantro.

Notes

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

Nutrition

Calories: 147kcal Carbohydrates: 30g Protein: 7g Fat: 0.5g Sodium: 359mg Fiber: 8g Sugar: 6g Vitamin C: 24mg

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Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.

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11 Comments

  2. 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!!!

    Reply

    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).

      Reply

  3. 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;)

    Reply

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