Name: Lentil Sweet Potato Chili Recipe
Prep time: 15 min
Cook time: PT-489897H8M35S
Total time: PT-489897H8M35S
Cuisine: American
Ingredients: 1 yellow onion, chopped; 3 cloves garlic, minced; 2 sweet potatoes, chopped (about 1/2-inch pieces); 2 x 796ml (28oz) cans diced tomatoes (no salt added); 1 x 398ml (14oz) can red kidney beans, drained and rinsed; 1 ½ cups frozen corn; 1 ½ cups dried green lentils (picked through to remove any debris); 3 ½ cups low sodium vegetable broth (3 cups if using Instant Pot); 2 tablespoons chili powder; 2 teaspoons ground cumin; Salt and pepper to taste (approximately 1.5 teaspoons salt and 1 teaspoon black pepper recommended); Diced avocado; Fresh parsley or cilantro

If you’re craving a hearty, wholesome dish that warms you up from the inside out, you can’t go wrong with the delightful Lentil Sweet Potato Chili. This vibrant and nutritious chili combines the earthiness of lentils with the comforting sweetness of tender sweet potatoes, all simmered in a rich, spiced tomato base. It’s a perfect meal for cozy evenings when you want something nutritious, filling, and bursting with flavor. Whether you make it in a slow cooker or an Instant Pot, this Lentil Sweet Potato Chili will become a go-to favorite that fills your kitchen with the most inviting aromas.

Lentil Sweet Potato Chili Recipe - Recipe Image

Ingredients You’ll Need

This recipe is a wonderful example of how simple, wholesome ingredients can come together to create complex flavors and satisfyingly rich textures. Each item plays a crucial role in building the layers of taste, adding color, or enriching the body of the chili.

Yellow onion: brings a natural sweetness and aromatic base when sautéed or cooked slowly.
Garlic cloves: add a pungent depth that enhances the savory nature of the chili.
Sweet potatoes: provide a tender, sweet contrast to the smoky spices and hearty lentils.
Diced tomatoes (canned): offer a vibrant tang and rich liquid foundation.
Red kidney beans: boost the protein content and create a satisfying bite.
Frozen corn: adds a pop of natural sweetness and color.
Vegetable broth: infuses the chili with flavor while helping the lentils soften perfectly.
Dried green lentils: the star plant-based protein that thickens the chili and complements the sweet potatoes.
Chili powder: delivers smoky warmth and a classic chili spice profile.
Cumin: brings an earthy, slightly nutty flavor that grounds the spices.
Salt and pepper: essential seasonings to balance and enhance all flavors.
Diced avocado (optional garnish): adds creaminess and freshness to the finished dish.
Fresh parsley or cilantro (optional garnish): brighten up the presentation with their herbal notes and vivid green color.

How to Make Lentil Sweet Potato Chili

Step 1: Prepare the Ingredients

Begin by chopping the yellow onion and sweet potatoes into roughly ½-inch pieces for even cooking. Mince the garlic cloves finely to ensure their flavor spreads throughout the chili. Drain and rinse the kidney beans, and have your canned diced tomatoes and frozen corn ready to go. This prep work ensures everything comes together effortlessly in your cooking vessel.

Step 2: Combine Ingredients in the Slow Cooker

Simply add all the prepared ingredients into your slow cooker: onion, garlic, sweet potatoes, diced tomatoes, kidney beans, corn, vegetable broth, lentils, chili powder, and cumin. Give everything a good stir to evenly distribute the spices and combine the ingredients fully. Set your slow cooker on low for 8 hours or high for about 4 and a half hours. You’ll love coming back to a richly flavorful, tender chili.

Step 3: Instant Pot Method

If you prefer a speedier method, toss all the ingredients together in a 6-quart Instant Pot with just 3 cups of vegetable broth (instead of 3 ½ cups). Lock the lid and seal the pressure valve. Pressure cook on high for 10 minutes, then allow a natural release for 15 minutes before carefully doing a quick release. The result is that same luscious Lentil Sweet Potato Chili with a slightly different texture and a quicker turnaround.

Step 4: Season to Taste

After cooking, season the chili with salt and pepper according to your preference. This is also the perfect time to add a little extra chili powder if you like a bit more heat or smokiness. Taste-testing is key here; add a teaspoon at a time and adjust until you get it just right.

How to Serve Lentil Sweet Potato Chili

Garnishes

A scoop of diced avocado on top adds a cool, creamy balance to the warm spices of the chili. Brighten the bowl with fresh parsley or cilantro for a burst of herbal freshness that contrasts beautifully with the rich flavors.

Side Dishes

This chili is wonderfully versatile when it comes to sides. Serve with warm, crusty bread or corn tortillas for dipping. A simple green salad with a zesty vinaigrette can help lighten the meal, or try a scoop of cooked brown rice or quinoa to make it even more filling.

Creative Ways to Present

For a fun twist, turn your Lentil Sweet Potato Chili into a chili-stuffed baked potato or a topping for loaded nachos layered with vegan cheese and jalapeños. Alternatively, ladle it over polenta for a comforting, cozy dinner that’s perfect for chilly nights.

Make Ahead and Storage

Storing Leftovers

Once cooled, place your leftover Lentil Sweet Potato Chili in airtight containers and keep refrigerated for up to 4 days. The flavors actually deepen overnight, making it a fantastic choice for next-day meals.

Freezing

This recipe yields a large batch, which freezes beautifully. Portion it out in freezer-safe containers or bags, leaving some room for expansion. Stored properly, it will stay delicious for up to three months.

Reheating

Reheat gently on the stove over medium heat, stirring occasionally until warmed through. You can also microwave individual portions in short bursts, stirring in-between to avoid hot spots. If the chili seems too thick after reheating, just add a splash of vegetable broth or water to reach your desired consistency.

FAQs

Can I use different types of lentils in this Lentil Sweet Potato Chili?

Yes, you can substitute green lentils with brown lentils without much change to the texture. Just ensure to rinse them well and check them while cooking as different lentils might require slight adjustments in cooking times.

Is it possible to make this chili on the stovetop instead of a slow cooker or Instant Pot?

Definitely! Start by sautéing the onion and garlic in a pot, add spices to toast briefly, then add the remaining ingredients and simmer on low heat for about 30-40 minutes. Stir occasionally to prevent sticking and check the lentils and sweet potatoes for tenderness.

Can I leave out the beans if I don’t like them?

Absolutely! You can simply add extra lentils or other legumes you prefer. Keep in mind that the texture and protein content will shift slightly, but the chili will still be delicious and hearty.

Will the kidney beans get mushy if cooked for 8 hours in the slow cooker?

In this recipe, the kidney beans hold up well even after long cooking. If you’re concerned, you can add the beans halfway through cooking so they stay firmer, but generally, they soften just enough to complement the dish nicely.

Can I make this Lentil Sweet Potato Chili vegan and gluten-free?

Yes! This recipe is naturally vegan and gluten-free, as it uses plant-based ingredients and no gluten-containing additives. Just make sure your vegetable broth and canned goods are certified gluten-free if you have sensitivities.

Final Thoughts

This Lentil Sweet Potato Chili is more than just a meal; it’s a warm hug on a cold day, packed with nutrition and bursting with layers of flavor. Whether you’re a seasoned chili lover or new to plant-based cooking, this recipe is designed to be simple, flexible, and utterly satisfying. I promise once you try it, it’ll become a cherished favorite in your meal rotation. Happy cooking and enjoy every delicious spoonful!

Lentil Sweet Potato Chili Recipe

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★★★★★

4.9 from 6 reviews

A hearty and nutritious Lentil Sweet Potato Chili that’s perfect for cozy meals. This plant-based recipe combines green lentils, sweet potatoes, kidney beans, and a flavorful blend of spices to create a delicious and wholesome chili. It’s easy to prepare in either a slow cooker or an Instant Pot, making it an ideal set-it-and-forget-it meal that’s both filling and comforting.

Author: Maya
Prep Time: 15 minutes
Cook Time: 8 hours slow cooker on low or 4.5 hours on high; 10 minutes pressure cook plus 45 minutes pressure build and release time Instant Pot
Total Time: 8 hours 15 minutes (slow cooker), approximately 1 hour (Instant Pot including pressure time)
Yield: 6 servings (2 cups each), approximately 12 cups total 1x
Category: Main Dish, Soup, Stew
Method: Slow Cooker, Instant Pot, Stovetop (suggested)
Cuisine: American, Vegetarian
Diet: Vegetarian

Ingredients

Scale

Vegetables and Legumes

1 yellow onion, chopped
3 cloves garlic, minced
2 sweet potatoes, chopped (about 1/2-inch pieces)
2 x 796ml (28oz) cans diced tomatoes (no salt added)
1 x 398ml (14oz) can red kidney beans, drained and rinsed
1 ½ cups frozen corn
1 ½ cups dried green lentils (picked through to remove any debris)

Liquids

3 ½ cups low sodium vegetable broth (3 cups if using Instant Pot)

Spices

2 tablespoons chili powder
2 teaspoons ground cumin
Salt and pepper to taste (approximately 1.5 teaspoons salt and 1 teaspoon black pepper recommended)

Optional Garnishes

Diced avocado
Fresh parsley or cilantro

Instructions

Prepare Ingredients: Chop the yellow onion, mince the garlic, and cut the sweet potatoes into approximately 1/2-inch pieces. Rinse and drain the kidney beans. Pick through green lentils to remove any debris.
Slow Cooker Method: Add all ingredients except garnishes to the slow cooker. Mix well to combine. Cover and cook on low for 8 hours or on high for 4.5 hours. Once cooking is complete, season with salt and pepper to taste. Adjust chili powder by adding 1 teaspoon at a time if more spice is desired. Stir well before serving.
Instant Pot Method: Use 3 cups of vegetable broth instead of 3 ½ cups. Add all ingredients to the Instant Pot and mix to combine. Secure and lock the lid, ensuring the pressure release valve is closed. Set to pressure cook for 10 minutes. It will take about 30 minutes to reach pressure. When the time is complete, cancel the cooking mode and let the pressure release naturally for 15 minutes. After that, carefully open the valve to quick release remaining pressure. Open the lid once the float valve drops. Season with salt, pepper, and additional chili powder as needed by adding 1 teaspoon increments. Stir well.
Serve and Garnish: Ladle the chili into bowls and garnish with diced avocado and fresh parsley or cilantro if desired.
Storage and Leftovers: This recipe makes approximately 12 cups of chili (about 6 servings). It freezes beautifully, so store leftovers in airtight containers for quick meals later in the week.

Notes

This recipe makes a large batch perfect for meal prepping or feeding a crowd.
Be sure to pick through lentils carefully to remove any small debris or stones.
Use low sodium vegetable broth and no salt added canned tomatoes to better control salt content.
Adjust seasoning after cooking, tasting carefully to suit your preference.
If worried that kidney beans may become mushy during slow cooking, add them halfway through the cooking time.
The recipe can be adapted for stovetop cooking by sautéing onions and garlic first, adding spices, and simmering with remaining ingredients for 30-40 minutes until lentils and sweet potatoes are tender.
Dried brown lentils can be substituted for green lentils with good results.
If avoiding corn, consider substituting with chopped bell peppers or omit entirely.