Vegan Sweet Potato and Lentil Chili Recipe: A Hearty Plant-Based Meal

When the weather turns chilly, there’s nothing quite like a comforting bowl of chili. But what if you’re craving something hearty and plant-based? Look no further! This Vegan Sweet Potato and Lentil Chili recipe is not only filling but also packed with nutrition. Perfect for meal prepping, cozy nights in, or feeding a crowd, this dish is an absolute winner.

Made with a vibrant combination of sweet potatoes, lentils, and plenty of spices, this chili is both hearty and nourishing. Plus, it’s vegan-friendly, making it a great option for anyone looking to add more plant-based meals to their diet. Let’s dive into the recipe and get cooking!

Ingredients

Here’s what you’ll need to make this delicious chili:

Time & Servings

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 4-6 servings

Recipe Notes

• Sweet Potatoes: Make sure to peel and cube your sweet potatoes into even-sized pieces for even cooking.
• Lentils: If you prefer a softer texture, you can cook the lentils a little longer. Just make sure to check them before serving.
• Spice Level: You can adjust the spice level of this chili by increasing or decreasing the chili powder. If you like it extra spicy, throw in some diced jalapeños or a pinch of cayenne pepper.
• Storage: This chili stores well in the fridge for up to 4 days. You can also freeze it for up to 3 months—just make sure to let it cool completely before storing.

How to Make Vegan Sweet Potato and Lentil Chili

1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and bell pepper. Cook for about 5-7 minutes, or until softened, stirring occasionally.
2. Add Garlic and Spices: Stir in the minced garlic, ground cumin, paprika, chili powder, and coriander. Cook for another 1-2 minutes, allowing the spices to release their aromas.
3. Add the Vegetables and Liquids: Add the cubed sweet potatoes, lentils, canned tomatoes, tomato paste, and vegetable broth to the pot. Stir well to combine all the ingredients.
4. Simmer: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the chili simmer for 30-35 minutes, or until the lentils are tender and the sweet potatoes are cooked through. Stir occasionally and check the consistency. If you like your chili a little more liquidy, add a splash of extra vegetable broth or water.
5. Season and Serve: Taste the chili and adjust the seasonings, adding salt and pepper as needed. Serve the chili hot, topped with fresh cilantro and a dollop of vegan sour cream or avocado slices, if desired.

Extra Tips to Make the Recipe Perfect

• Toppings: Add a squeeze of lime juice, or top your chili with a handful of crushed tortilla chips for some extra crunch.
• Add-ins: Feel free to mix in other vegetables like zucchini, corn, or spinach for added texture and nutrients.
• Texture Variations: For a creamier texture, blend part of the chili with an immersion blender or in a regular blender and stir it back into the pot.

How to Serve

• With Rice or Quinoa: Serve your chili over a bed of brown rice or quinoa for a filling meal.
• Tortilla Chips: For an extra crunchy bite, serve the chili with tortilla chips or a side of cornbread.
• With a Salad: Pair it with a light side salad for some freshness, or even roasted vegetables to add some variety to your meal.

For a non-vegetarian alternative, serve this chili with a hearty bowl of turkey sweet potato chili.

Kitchen Tools Needed

• Large pot or Dutch oven
• Wooden spoon or spatula for stirring
• Sharp knife and cutting board
• Can opener (for the tomatoes)
• Ladle for serving

Health Benefits of Vegan Sweet Potato and Lentil Chili

This dish is not only delicious but also offers several health benefits:

• Rich in Fiber: Sweet potatoes and lentils are excellent sources of dietary fiber, which aids in digestion and helps keep you full longer.
• High in Protein: Lentils are a great plant-based protein, making this chili a perfect meal for vegans and vegetarians.
• Packed with Vitamins and Minerals: Sweet potatoes are high in vitamin A, while bell peppers and carrots offer a boost of vitamins C and A, supporting immune health.
• Low in Fat: This chili is low in fat, especially since it’s made with olive oil instead of butter or cream.

[cal_calc]

Nutrition Breakdown (Per Serving)

FAQs

1. Can I make this chili spicier?

Absolutely! If you love heat, you can add more chili powder, cayenne pepper, or even chopped fresh chilies like jalapeños to kick up the spice.

2. Can I use different types of lentils?

Yes, you can use any type of lentils you have on hand, but keep in mind that red lentils cook faster than brown or green lentils, so adjust the cooking time accordingly.

3. Can I make this chili ahead of time?

Yes, this chili is great for meal prep! You can make it a day or two in advance and store it in the fridge. It actually tastes better the next day as the flavors meld together.

4. Can I freeze the chili?

Yes, this chili freezes wonderfully! Let it cool completely, then store it in an airtight container or freezer bag for up to 3 months. Reheat it on the stove or in the microwave when ready to eat.

5. Can I add other vegetables to this recipe?

Feel free to get creative with your veggie additions! Zucchini, spinach, or kale are all great options that will add flavor and nutrients to the chili.

Final Thoughts

This Vegan Sweet Potato and Lentil Chili is the perfect comfort food for any occasion, especially when you’re craving something hearty yet healthy. It’s easy to make, filled with nutritious ingredients, and full of flavor. Whether you’re cooking for yourself or serving it to a group, this recipe is sure to impress. Plus, it’s flexible—you can adjust the spice level, add extra veggies, or serve it however you like. So, gather your ingredients and enjoy this warm, wholesome dish that everyone will love!