Vegan Sweet Potato Lentil Chili (2024)

Made with red lentils, sweet potatoes, black and kidney beans, and vegetables, this vegan sweet potato chili is hearty, flavorful, and perfect to enjoy on a chilly Fall or Winter day. This recipe is easy to make and it's made in the slow cooker!

Chili is a popular meal at our house, especially during the fall and winter seasons because it's so cozy, filling, and easy to make. I rotate between making my husband's favoritevegan tempeh chili and this vegan sweet potato chili recipe (my favorite!) for dinner.

If you love sweet potatoes, red lentils, and chili, this slow cooker sweet potato chili recipe is the perfect combination! This meal has so much flavor thanks to a smoky blend of spices, fire-roasted tomatoes, and the secret ingredient...coffee! This gluten-free and oil-free chili is easily customizable based on what you have on hand, and it's quick to assemble in the slow cooker, but I also included instructions to make it in the Instant Pot or on the stovetop if you prefer.

Ingredients & Substitutions

This recipe is made with a combination of fresh vegetables, canned and dried legumes, and pantry staples. Let's go over the most important ingredients and substitutions in case you need it.

• Sweet Potato:Sweet potatoes add texture and a delicious sweetness to balance the smoky flavors in this recipe. If you need a substitute, you can use russet potatoes or butternut squash instead.
• Red Lentils:Red lentils break down while the chili cooks and gives it the perfect texture + it's a good source of plant-based protein. You can substitute canned or dried green or brown lentils. If you use canned lentils, reduce the amount of broth used by 1 cup.
• Beans: I used black and kidney beans because they're classic chili beans. However, you can use any beans you like. Great northern beans, cannellini beans, pinto beans, or black-eyed peas can be used.
• Fire-Roasted Diced Tomatoes: Don't drain the juice, just pour it all into the slow cooker. You can use regular diced tomatoes, but the fire-roasted variety adds more flavor.
• Coffee: I know that coffee is an unusual chili ingredient, but it adds depth and complexity. I hope you try it, but you can substitute vegetable broth or water instead if you need to.

How to Make Vegan Sweet Potato Chili

In alarge slow cooker, add the diced onion, chopped sweet potato, black beans, kidney beans, fire-roasted diced tomatoes, tomato paste, lentils, minced garlic, vegetable broth, coffee, maple syrup, and all of the dried seasonings. Stir to combine and set it to cook on high for 4 hours.

After 4 hours, remove the lid, stir in the lime juice, and use an immersion blender to blend the chili a little bit to thicken it. If you don't have an immersion blender (stick blender) you can blend one cup of the chili in a regular blender and then stir it back into the slow cooker. Leave the chili in the slow cooker with the lid off for 10-15 minutes and it will continue to thicken. Garnish with avocado, cilantro, green onions, and dairy-free sour cream before serving.

Topping Options

The toppings aren't just a garnish, they really take it to the next level! The following toppings are my favorite options:

• Dairy-Free Sour Cream
• Dairy-Free Shredded Cheddar Cheese
• Avocado Slices
• Chopped Chives or Green Onions
• Pickled Jalapenos Slices (these are my favorite!)
• Fresh Cilantro
• Lime Slices
• Red Pepper Flakes
• Guacamole

Serving Suggestions

I always serve bowls of this vegan chili with lots of toppings + a big side salad drizzled with vegan ranch. A wedge of cornbread would also be delicious!

How Long Does it Last in the Refrigerator?

Store the leftover sweet potato black bean chili in an airtight container in the fridge and it should stay fresh for 4-5 days.

Can I Freeze It?

Yes, you can freeze the vegan sweet potato chili. It freezes and reheats perfectly. Put it in an airtightfreezer-safe containerand you can freeze it for 2-3 months for the best quality.

How to Reheat It

Take the container out of the freezer and put it in the fridge to defrost for 24 hours. When you're ready to eat the chili, you can reheat it in a bowl in the microwave for 1-2 minutes or until hot. Or you can put it in a saucepan on the stovetop over medium heat until it's warmed through, stirring occasionally. You may need to add 2-3 tbsp vegetable broth or water if the consistency is too little thick.

Instant Pot Instructions

Set the Instant Pot to Saute and add ¼ cup vegetable broth to the pot. Once hot, add the diced onion and saute until tender. Add more liquid if it gets too dry. Add the garlic, all of the dried seasonings, and tomato paste and let it cook for 1 minute, stirring occasionally. Turn off the Instant Pot and add the rest of the vegetable broth and coffee. Scrape the bottom of the pan to make sure nothing is stuck on. Then add the rest of the ingredients except the lime juice.

Lock the lid with the valve in the sealing position. Set it for 3 minutes on High Pressure. It will take about 15 minutes to come to pressure before starting to cook. When it beeps, let it naturally release pressure for 5 minutes and then flip the switch to vent to release the remaining pressure. Then you can stir in the lime juice and garnish each bowl with your choice of toppings.

Stovetop Instructions

In a large 6-quart dutch oven or pot over medium heat, saute the diced onion in vegetable broth until it's soft and translucent. Add the minced garlic, all of the dried seasonings, and tomato paste and let it cook for 1 minute to toast the spices. Add all of the beans, dried lentils, sweet potatoes, diced tomatoes, vegetable broth, coffee, and maple syrup. Bring it to a simmer, cover it, reduce the heat, and let it cook for 25 minutes or until the potatoes are tender. Stir in the lime juice and add more salt or seasonings to taste.

FAQ

• Can I use dried beans? Yes, you can use dried legumes instead of canned but you'll need to cook them separately before adding them to the slow cooker. You can substitute 1 cup of dried black beans and 1 cup of dried kidney beans.
• How can I thicken the broth?Use an immersion blender or transfer the chili to a blender cup to puree a small amount to make the broth extra thick and creamy. Also, after 4 hours of cooking time, leave the lid off and the chili will continue to thicken.
• Do the red pepper flakes make it taste spicy? No, I don't think so. A half teaspoon of pepper flakes just adds flavor, not much heat. Actually, I usually double the amount of crushed pepper flakes because we like it to have a little kick. However, you can omit it if you're concerned.

Success Tips

• Make sure that you use chili powder that is a blend (a mix of chili peppers, oregano, cumin, garlic, and onion), not ground chili peppers. If you use pure ground chili peppers (like cayenne pepper), it will be extremely spicy.
• Cut the sweet potatoes into bite-sized chunks so they're easy to eat.
• Pour the entire can of fire-roasted tomatoesinto the slow cooker (don't drain the juice), it adds a lot of flavor to the dish.
• Use canned legumes for convenience, but dried beans and lentils are cheaper. Either will work. You can cook the dried lentils in the chili, but if you use dried beans, they need to be cooked prior to being added to the slow cooker.
• Store the leftover vegan sweet potato chili in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.

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