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 favorite vegan 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 a large 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 airtight freezer-safe container and 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 tomatoes into 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.
Want More Vegan Sweet Potato Recipes?
Carrot Ginger Sweet Potato Soup
Vegan Lentil Sweet Potato Chili
Equipment
- Large Slow Cooker
- Immersion Blender
Ingredients
Sweet Potato Chili
- 1 medium red onion diced
- 4 medium garlic cloves minced
- 2 ½ tbsp chili powder (make sure it's a blend)
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- ½ tsp red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp tomato paste
- 2 tbsp maple syrup
- 5 cups sweet potatoes peeled and chopped
- (2) 14 oz cans black beans rinsed and drained
- (2) 14 oz cans kidney beans rinsed and drained
- 1 cup uncooked red lentils rinsed and drained
- 28 oz can fire-roasted diced tomatoes (with the juice)
- 4 cups low-sodium vegetable broth
- 1 cup coffee (or vegetable broth)
- 1 tbsp lime juice
Toppings
- 1 cup dairy-free sour cream (I used Kite Hill greek yogurt)
- 1 medium avocado sliced
- ¼ cup pickled jalapenos sliced
- 1 bunch green onions or chives chopped
- 1 bunch cilantro chopped
Instructions
- In a slow cooker, add all of the ingredients except for the lime juice and toppings.
- Stir to combine, cover it with the lid, and set it to cook on high for 4 hours.
- After 4 hours, remove the lid and stir in 1 tbsp lime juice. Taste and add more salt or other seasonings if necessary. Use an immersion blender to thicken the chili a little bit. Or you can remove one cup of the soup and blend it in a blender and then stir it back into the slow cooker. Leave the lid off for 10-15 minutes and it will continue to thicken.
- Top each bowl with sour cream, avocado, green onions, fresh cilantro, pickled jalapenos, and a sprinkle of red pepper flakes before serving.
Notes
- 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.
- 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 (1 cup of each), they need to be cooked prior to being added to the slow cooker.
- Store the leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
Nutrition
*This recipe was originally posted on 2/22/16, but I updated it on 10/4/20.
Can I make this on the regular stove top? I don’t have a slow cooker, but it looks amazing.
Sure, you can definitely make it on the stove top! The stove top instructions are right above the FAQ section. I hope you enjoy it!
Hi, is it possible to cook on a low setting for longer?
Yes, you can cook it on low for 7-8 hours.
Is the 2tbsp chilli poweder accurate? I made this today and it burnt my tastebuds off! I am quite good with spice but this was unbearably spicy!
Hi Audrey! Chili powder is a blend of spices like cumin, paprika, garlic, onion, oregano, it shouldn't taste super spicy. Can you check your chili powder ingredient label, please? Maybe yours isn't a blend and is more similar to cayenne pepper and that's why it's so spicy?
I'm so sorry the recipe didn't turn out right for you. Maybe you could try adding 1-2 tbsp of maple syrup to try to balance the heat?
Wow. This is the most delicious chili I’ve ever had. I also substituted chipotle powder for smoked paprika bc I forgot I ran out. Then after it was cooked I took out about a cup of chili and used a hand blender to purée it. Made it so creamy and delicious. Thank you!
Thank you, Anise! I'm so glad you liked the chili!
Step three says to add maple syrup but it's not on ingredient list. How much?
Hi Elaine! So sorry about the mistake, I just fixed it. You should add 2 tbsp of maple syrup. Enjoy the chili!
This sounds so different and delicious!
Thanks, Kristin! It was so delicious!
This looks absolutely delicious! I love swapping lentils for meat and sweet potatoes are amazing. This chili would be perfect!
Me too, Kailei! We love it =)
Oh yum. This is certainly something to warm your soul on a cold day. Thanks for sharing!
Sweet potatoes and lentils - 2 of my absolute faves! Thanks for this recipe - going to try it out!
Me too, Carrie! Thanks!
I am so making this as soon as I get the ingredients! I've been looking for new veggie-rich dishes to make for my family and this one fits the bill! We aren't vegetarians either, but I like to make a few veggie meals throughout the week to save on my grocery budget and also for our health. I love your two secret ingredients and I bet they add such a delicious flavor to this chili! We haven't been eating a lot of wheat lately, but I really want that cheese bread to go along with it! SO YUM!
Thank you, Joscelyn! I just love the cheese bread-- it's one of my weaknesses. I figure if I'm eating I veggie packed healthy dinner than a little treat won't be too bad, right?
Now I'm down the rabbit hole, reading all of your amazing recipes... I want to make everything!
That makes me so happy! Thank you, Esther!
Fantastic pictures! My husband makes us different kinds of soup all the time. My favorite is potato soup!
- Amanda Shuman | http://www.carrylovedesigns.com
Thank you, Amanda! I love soup too. It's funny you mention potato soup, I made potato leek soup last week and I think I used a few too many potatoes because it was delicious but more like mashed potato soup Haha!
Never had lentils before but this chili looks good! Totally pinning this on my Pinterest. Thanks for sharing!
Thank you, Rissa! Lentils are a staple inn our house. They're full of protein and very affordable. Give them a try-- I think you'll enjoy them!
This looks delicious. I'm going to pin this for future use.
Thanks, Marette! I hope you love it too!
This looks really good. I love chili, I could eat it every single day. This one is perfection.
Thanks, Kim! Me too, I usually end up putting the leftover chili over baked potatoes or making nachos with it! So many options!
I've never had lentils in chili, but this looks great!
Thanks, Ashley! Lentils are a great substitute for meat, I cook with them a lot.
It's totally new taste for me but definitely should try .
I think you'll like it, Citra! Thanks!
This soup looks great. I love a well seasoned lentil soup and I really enjoy sweet potatoes. I am sure I would enjoy this for two days too.
Thank you, Michelle! I always try to hide sweet potatoes in soup. It's one of the only ways I can get my fiance to eat them, but it worked because he loves this soup!
we LOVE soup and chili, especially this time of year. I love the sound of this one - yum!
Me too, Kristina! Thanks =)
This looks so healthy and delicious - and it's one pot! Easy to make, eat and clean up is the best!
One pot meals are my favorite too, Brittany! Thanks so much!