This vegan lentil sweet potato chili is hearty, satisfying, and made in one pot with just 9 healthy ingredients.
Last week we made sweet potato + black bean hash, and today we’re making vegan lentil sweet potato chili.
Two savory recipes in a row, WHO AM I?
Don’t worry, all the sweets will be back in full force very soon. But for now, I’m super excited to share this simple, straightforward, one pot chili recipe with you! My mom made chili a lot when I was little, so it’s pretty nostalgic for me. But honestly, when it comes to dinner and savory recipes in general, I’m really lazy. When I find a chili recipe online with 50+ ingredients, I close out of that tab SO fast, it ain’t even funny.
It was important to me to give you guys a simple, easy, but still super hearty and satisfying chili. This vegan lentil sweet potato chili is all that, and it’s made in just one pot, in about 45 minutes, start to finish. Oh, and it’s deeeeelish.
Let’s do this!
Ingredients for vegan lentil sweet potato chili
- Vegetable stock: you’ll use veggie stock to cook the onion and garlic, and add more with the lentils.
- Onion + garlic: this pair is an essential for flavor in the chili.
- Red lentils: red lentils are an amazing source of plant-based protein and cook down to give this chili great texture.
- Sweet potato: sweet potato bulks up the chili and gives it great flavor.
- Crushed tomatoes: some crushed tomatoes add a bit of acidity to balance the sweet potato.
- Cumin + chili: these two spices keep this chili recipe super simple but still very flavorful.
Tips for making vegan lentil sweet potato chili
- Make it fun with whatever toppings you like. I love a drizzle of unsweetened vegan yogurt on this for some tang, lots of chopped green onion, and some hot sauce. Go with whatever chili toppings you love.
Chili made in one pot, full of plant-based protein, sweet potato and those classic chili flavors we know and love?! Seems too good to be true, I know. But trust me, I’ve had many, many servings and can tell you it’s true and you need it in your life.
This vegan lentil sweet potato chili is so hearty, comforting, and satisfying. Full of texture and flavors, it’s a great healthy meal for any night of the week, but especially perfect when it’s extra chilly outside (get it?! Chilly, chili!? I’ll stop).
Detroit feels like what I’d imagine Antarctica is like, so I’m over here with alllllll the chili, every night of the week, please and thank you.
Xo,
Sara
Vegan Lentil Sweet Potato Chili
Ingredients
- 3 tbsp vegetable stock
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, finely diced
- 2 cups vegetable stock
- 1/2 cup dry red lentils
- 1 medium sweet potato, cut into small cubes
- 1 cup canned crushed tomatoes
- 2 tsp cumin
- 2 tsp chili powder
- Optional unsweetened vegan yogurt (to replace dairy sour cream, I like the Kite Hill brand) and chopped green onion for topping
Instructions
- Add the vegetable stock, onion, and garlic to a pot and cook on medium-high heat for 5 minutes.
- Add the vegetable stock, lentils, sweet potato, crushed tomatoes, cumin, and chili powder and cook on medium heat until the potatoes are cooked through, about 30 minutes.
- Top the chili with a drizzle of vegan yogurt and chopped green onion.
Very tasty! I actually used green lentils and they worked just as well. Added a little crunch with the sweet potato, like using corn. I was very pleased with the recipe and would recommend it to anyone – vegan or not!
Woohoooo so glad you liked it Liv!!!????