This vegan chili recipe is a fresh take on the traditional chili. Rich in plant-based protein and fiber, full of beta-carotene and can be served alone, over rice, or on a bed of steamed greens.
Our vegan chili is made with lentils, sweet potatoes and a delicious stew of carrots, tomatoes, and chewy chopped mushrooms.
Hearty enough to serve at Super Bowl parties, and healthy enough to serve at brunch; our sweet potato & lentil vegan chili is full of important antioxidants to fight off colds and provide all the rib-sticking nourishment your family needs after a day of winter sports.
Serve our vegan chili with large bowls of steaming rice, couscous, or quinoa; a bowl of steamed kale or spinach, our mashed cauliflower or plain steamed cauliflower. We also like to have a bar of different condiments that our family can serve on top of their chili:
- Hot sauce or sriracha
- Tomato salsa or tomatillo salsa
- Sliced avocado
- Dehydrated wasabi peas
- Pickled vegetables like jalapeños, red peppers, or okra
- Roasted garlic
- Olive slices
- Red radish slices and fresh scallions
- Vegan Greek yogurt or sour cream
Vegan chili is delicious when served with our cheesy vegan corn muffins, a side of plantain stuffed jalapeños, and avocado mango salad . No fumbles here!
Other Vegetarian Chili Recipes You Will Also Enjoy
- 30 Minute Black Bean Chili
- 20 Minute Cayenne Chocolate Vegan Chili
- Cornbread Crusted Vegetarian Black Bean Chili
- 3 Bean and Sweet Potato Chili
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Lentil And Sweet potato Vegan Chili
- Prep Time: 15 minutes
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This vegan chili recipe is a fresh take on the traditional chili. Rich in plant-based protein and fiber, full of beta-carotene and can be served alone, over rice, or on a bed of steamed greens.
Ingredients
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 ½ tsp salt (or to taste)
- 3 tbsp olive oil, divided
- 1 medium size onion, diced
- 1 large sweet potato, peeled and diced into medium size pieces
- 2 carrots, peeled and sliced thin
- 1 clove garlic, minced
- 4oz canned diced green chiles
- 6oz tomato paste
- ½ cup lentils
- 1 tbsp oil
- 8oz portabella chopped small
- 28oz canned diced tomatoes
- 1 cup chopped fresh cilantro (optional)
Instructions
- Combine the chili powder, cumin, turmeric and salt in a small bowl. Set aside
- Heat 2 tablespoons of the olive oil in a soup pot. Add the onions and cook over medium heat for about 5 minutes, or until translucent, stirring occasionally
- Add the diced sweet potato and carrots, cover and cook for 6-7 minutes, stirring occasionally
- Add the garlic, green chiles, spice mix, and tomato paste and for cook 1-2 minutes. Add 4 cups water and the lentils, cover and cook for 25 minutes or until the lentils are tender, stirring occasionally
- In the meantime, heat the remaining tablespoon of oil in a large nonstick skillet. Add the chopped mushrooms and cook over medium-high heat for 10-12 minutes
- Add the cooked mushrooms, diced tomatoes and cilantro (if using) to the soup pot and cook for another 5 minutes
- Category: Entree
- Method: Stove top
- Cuisine: American
Nutrition
- Serving Size: 1 generous cup
- Calories: 197
- Sugar: 9.2
- Sodium: 746.2
- Fat: 7.8
- Saturated Fat: 1.1
- Unsaturated Fat: 6.2
- Trans Fat: 0
- Carbohydrates: 28.1
- Fiber: 7.4
- Protein: 7.4
- Cholesterol: 0
Keywords: sweet potato, lentils, chili, vegan, gluten free, dinner,
Nicole Morbach Benjamin says
What kind of lentils do you recommend for this chili?
Vicky & Ruth says
Hi Nicole, regular brown lentils are fine for this dish. But if you have green French lentils or black lentils they will work as well.
Rochelle Treister says
Haven't made this yet but I'm tempted. Your food photos are wonderful and so are your recipes. Great work!
I love the Beyond Meat products too. They're great! (btw, there's a little typo in the recipe... "mall bowl" should be "small bowl")
Vicky & Ruth says
Thank you! Hope you enjoy the recipe, our family loves it! ( and thank you for noticing the typo, corrected now! 🙂 )