Vegan Lentil Sweet Potato Chili

Chili is one of my favorite comfort foods and I make it year-round. It’s a recipe my family and friends love and it always leaves our hearts and bellies full.

This slow cooker method is my favorite for chili. The flavor of the crockpot vegan chili is rich and it turns out perfect every time!

And have I mentioned how easy this it is to make? This vegan chili is every bit as warm, comforting, and filling as classic beef 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 paprika1 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 tbsp lime juice


  1. In a slow cooker, add all of the ingredients except for the lime juice and toppings.

  2. Stir to combine, cover it with the lid, and set it to cook on high for 4 hours.

  3. 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.

  4. Top each bowl with sour cream, avocado, green onions, fresh cilantro, pickled jalapenos, and a sprinkle of red pepper flakes before serving.  


Made this yet? Let us know how it went in the comments below!