Vegan Chili

Red Lentil and Sweet Potato Chili

  • Total Time: 45m


  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 1/2 tablespoon chili powder
  • 1/4 teaspoon chipotle powder
  • 1 cup red dried lentils, picked through and rinsed
  • 1 large Japanese sweet potato*, cubed
  • 1 red pepper, chopped
  • 3 scallion greens, chopped
  • 14 1/2 ounces can fire roasted tomatoes, no salt added
  • 2 cups home-made or store-bought (low sodium) vegetable broth
  • 2 cups water
  • 1 tablespoon apple cider vinegar

Suggested Toppings

  • Avocado
  • Vegan Sour Cream
  • Scallions

Homemade Chili Powder Blend

  • 1 tablespoon smoked paprika
  • 2 teaspoons oregano
  • 1 1/2 teaspoons cumin
  • 1 1/4 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 1/4 teaspoons cayenne pepper
  • 1/2 teaspoon chipotle chili powder


  1. Heat a large pot (with lid) to medium-high. Add onions and red pepper flakes and sauté for 4-5 minutes, until onions start to brown a little – you can do this with a tbsp. of oil, water or do it dry.
  2. Add garlic, scallions, and spices and let cook for about 1 minute or so. Deglaze onions with a little bit of water to loosen any brown bits on bottom of pot.
  3. Add lentils, sweet potatoes, tomatoes, broth and water. Stir to combine. Bring to a boil, then reduce heat to medium-low simmer. Add apple cider vinegar.
  4. Place lid on pot while simmering. If you like a really thick chili, take the lid off after 5 or 10 minutes, to let liquid reduce. Simmer for at least 20 minutes.
  5. Ladle into bowls, add whatever toppings you would like and enjoy!


  1. Japanese sweet potatoes come out a little firmer that other, but any kind will be fine.

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