Sweet Potato Lentil Chili Recipe – Vegan and Gluten Free

This sweet potato lentil chili is the meatless chili I make when the weather finally turns cold. Brown lentils, sweet potatoes, canned tomatoes and a handful of spices go into the crockpot in the morning, and by dinner you have a thick, smoky, filling chili.

Everything comes from the pantry or any grocery store: a bag of dried lentils, a can of diced tomatoes, a carton of vegetable stock and two sweet potatoes.

It’s vegan, gluten-free, and each bowl has about 16 g of fiber and 13 g of protein, all from real food.

Why You’ll Love This Lentil Chili

• High fiber, high protein. Lentils and sweet potatoes give you about 16 g of fiber and 13 g of protein per bowl, with no meat.
• 10 minutes of prep. Chop an onion and two sweet potatoes, add everything to the slow cooker and walk away.
• Grocery store ingredients. Dried lentils, canned tomatoes, stock and spices you probably already have.
• Budget-friendly. Dried lentils are one of the cheapest proteins you can buy, and one pot makes 10 servings.
• Meal prep and freezer friendly. It keeps 4 days in the fridge and freezes for 3 months, so one cook covers lunches all week.

Ingredients for Crockpot Lentil Chili

• Brown lentils. Dried, rinsed. They hold their shape in the slow cooker. Red lentils fall apart and turn mushy, so save those for soup.
• Sweet potatoes. Two medium, peeled and diced. They add natural sweetness, body and more fiber.
• Onion and garlic. The flavor base.
• Canned diced tomatoes. Any brand. Fire-roasted tomatoes add extra smokiness.
• Vegetable stock. Use low-sodium so you control the salt.
• Spices. Chili powder, paprika, cumin, salt, pepper and an optional pinch of cayenne.
• Jalapeño and cilantro. Optional, for heat and freshness on top.

See the recipe card below for exact amounts.

How to Make Sweet Potato Lentil Chili

1. Prep. Dice the onion and sweet potatoes, press the garlic and rinse the lentils.
2. Add everything to the crockpot. Lentils, sweet potatoes, onion, garlic, oil, tomatoes, spices and stock. Stir.
3. Cook. 8 hours on low or 5 hours on high, until the lentils and sweet potatoes are tender.
4. Adjust and serve. Taste for salt and spice, add a splash of stock if it’s too thick, and top with cilantro and jalapeño.

What to Serve With It

• A simple green salad
• Avocado, a spoon of Greek yogurt (or vegan yogurt), or shredded cheese if you’re not keeping it vegan
• Rice, baked potatoes or crusty bread
• Tortilla chips for scooping

Storage and Freezing

Keep leftovers in airtight containers in the fridge for up to 4 days.

The chili thickens as it sits, so add a splash of stock or water when you reheat it.

To freeze, cool it completely and portion it into freezer containers. It keeps for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

FAQ

Can I make this lentil chili on the stove? Yes. Sauté the onion and garlic in oil, add everything else, bring to a boil, then simmer covered for 35 to 45 minutes, until the lentils and sweet potatoes are tender.

Can I use red lentils? You can, but they break down and make the chili mushy. Brown or green lentils keep their shape.

Can I use canned lentils? Yes. Use about 3 cans, drained and rinsed, cut the stock to 2 cups and cook 3 to 4 hours on low.

Is this chili spicy? It’s mild as written. Add the cayenne and jalapeño if you like heat, or leave them out for kids.

Can I add meat? Yes. Brown 1 lb of ground beef or turkey and add it to the crockpot. For a classic beef version, see my Easy Crockpot Chili.

More Fall Soups and Chili

• Roasted Butternut Squash Soup
• Easy Crockpot Chili
• Instant Pot Lentil Soup
• Black Bean Soup (High-Protein)
• Creamy Sweet Potato Soup
• Instant Pot Red Lentil Soup

5 from 1 vote

Sweet Potato Lentil Chili

A vegan, high-fiber crockpot chili with brown lentils, sweet potatoes and tomatoes. 10 minutes of prep and pantry ingredients.

Prep: 10 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 10 minutes mins

Servings: 10

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Ingredients 

1x2x3x

• ▢ 2 1/2 cups dried brown lentils, rinsed
• ▢ 2 medium sweet potatoes, peeled and diced (about 3 cups)
• ▢ 1 large onion, diced
• ▢ 3 cloves garlic, pressed
• ▢ 1 tbsp vegetable oil
• ▢ 1 can, 14.5 oz / 411 g diced tomatoes
• ▢ 6 cups low-sodium vegetable stock, CONFIRM
• ▢ 2 tsp chili powder
• ▢ 2 tsp paprika
• ▢ 2 tsp cumin
• ▢ 1 tsp salt, or to taste
• ▢ 1/4 tsp black pepper
• ▢ 1/4 tsp cayenne pepper, optional
• ▢ 1 small jalapeño, chopped, optional
• ▢ Fresh cilantro, for garnish

US Customary – Metric

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Instructions 

• Add the lentils, sweet potatoes, onion, garlic, oil, tomatoes, spices and stock to a crockpot. Stir.
• Cook on low for 8 hours or on high for 5 hours, until the lentils and sweet potatoes are tender.
• Taste and adjust the salt and spice. Add more stock if it is too thick.
• Serve topped with cilantro and sliced jalapeño.

Notes

• Use brown or green lentils.
• Red lentils turn mushy.
• Add up to half a can more diced tomatoes if you like it more tomatoey.
• Storage: up to 4 days in the fridge or 3 months in the freezer.

Nutrition

Calories: 224kcal, Carbohydrates: 38g, Protein: 13g, Fat: 2g, Saturated Fat: 1g, Sodium: 546mg, Potassium: 671mg, Fiber: 16g, Sugar: 4g, Vitamin A: 4315IU, Vitamin C: 7.8mg, Calcium: 58mg, Iron: 4.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: American

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