Hearty & Healthy Slow Cooker Sweet Potato Lentil Chili: The Ultimate Vegetarian Comfort Food
This Slow Cooker Vegetarian Lentil Chili with sweet potatoes is a deliciously healthy take on classic comfort food – it’s the perfect effortless, “dump and go” dinner that practically cooks itself! Ideal for busy weeknights, meal prep, or simply enjoying a wholesome, plant-based meal, this chili is packed with nutrients and rich flavors that will satisfy everyone at your table.
Chili is a universally loved dish, known for its warming spices, hearty texture, and comforting qualities. Our vegetarian version elevates this classic with the natural sweetness of sweet potatoes and the robust, protein-packed goodness of lentils. The beauty of this recipe lies in its simplicity: a slow cooker does most of the work, allowing the flavors to meld beautifully over several hours, resulting in a deeply satisfying meal with minimal effort.
Whether you’re a seasoned vegetarian, looking to incorporate more plant-based meals into your diet, or simply seeking a flavorful and economical dinner solution, this sweet potato lentil chili is an absolute winner. It’s incredibly versatile, easy to customize with your favorite toppings, and freezes wonderfully for future meals. Get ready to embrace the warmth and ease of this fantastic slow cooker recipe!
FREE Budget-Friendly Meal Plan!
Save thousands of dollars on food every year with my free budget-friendly meal plan ebook. Discover delicious and affordable recipes that make healthy eating easy on your wallet.
How to Make This Sweet Potato Lentil Chili
Making this sweet potato lentil chili is incredibly simple, especially with the magic of your slow cooker! It’s truly a “dump dinner” where most of the work involves just adding ingredients to the pot. The long, slow cooking process allows all the vibrant flavors to deepen and meld together beautifully, resulting in a rich and satisfying stew.
The slow cooker method is perfect for those who want to prepare a wholesome meal without constantly monitoring the stove. Simply combine your ingredients in the morning, set it, and come home to a delicious, aromatic dinner ready to be served. This hands-off approach makes healthy eating achievable even on your busiest days.
Here are the step-by-step instructions for preparing your hearty vegetarian chili:
- Combine Ingredients: Add all ingredients to your slow cooker, except for the spinach. Place them in the order they appear in the recipe list to ensure even cooking and distribution of flavors.
- Slow Cook: Cover your slow cooker and cook on the low setting for 8 hours. This extended cooking time is essential for the sweet potatoes to become perfectly tender and the lentils to soften to the ideal consistency, absorbing all the delicious spices.
- Finish and Serve: Once cooked, stir in the fresh chopped spinach. The residual heat from the chili will gently wilt the spinach, preserving its nutrients and adding a touch of vibrant green. Serve hot with your favorite toppings.
Ingredients and Smart Substitutions
This sweet potato lentil chili recipe is not only delicious but also flexible! Here’s a breakdown of the key ingredients and how you can adapt them based on your pantry or preferences:
- Olive Oil: Essential for sautéing vegetables in alternative cooking methods and adding a touch of richness. Any neutral-flavored oil like canola, vegetable, or sunflower oil will work perfectly. Coconut oil can also be used for a slightly different flavor profile.
- Yellow Onions: These provide a sweet, foundational aromatic base for the chili. Red onions can add a sharper flavor and beautiful color, while white onions are a common and versatile choice. Shallots can be used for a more delicate onion flavor.
- Celery: Adds an earthy, savory note and important texture. If you’re not a fan, feel free to omit it. For extra veggies and a slightly sweeter flavor, carrots make an excellent substitute and add a lovely orange hue.
- Garlic: A crucial ingredient for depth of flavor. Freshly minced garlic is always best, but if you’re short on time, pre-minced jarred garlic is a convenient alternative.
- Red and Green Bell Peppers: These add sweetness, a subtle crunch, and a boost of Vitamin C. Feel free to use any color bell peppers you have on hand – orange or yellow peppers work just as well. For a spicy kick, consider adding finely diced jalapeños or a pinch of cayenne pepper. If peppers aren’t your favorite, you can simply leave them out.
- Sweet Potatoes: These are a star ingredient, contributing natural sweetness, a creamy texture, and an abundance of vitamins (especially Vitamin A). I highly recommend sticking with sweet potatoes for their unique contribution to this chili. While you could technically use regular potatoes, the flavor profile would be significantly different. For added carbs and protein without sweet potatoes, quinoa could be a suitable textural addition, but it won’t replicate the sweetness.
- Brown Lentils: The backbone of this hearty vegetarian chili, providing essential plant-based protein and fiber. Green or black lentils are excellent alternatives as they hold their shape well during cooking. I do not recommend red lentils for this specific recipe, as they tend to break down and become mushy, altering the chili’s texture. Always rinse lentils thoroughly before cooking.
- Corn: Adds a pop of sweetness and texture. You can use fresh, frozen, or canned (drained) corn. If you prefer to omit it, or want to add another starch, cooked quinoa or a small amount of diced potato could be used.
- Spices (Chili Powder, Cumin, Smoked Paprika): These spices define the chili’s signature flavor. Chili powder brings warmth and depth, cumin adds earthy notes, and smoked paprika provides a wonderful smoky aroma that enhances the overall profile. If you don’t have smoked paprika, regular paprika can be used, but you might miss that smoky element. You can also adjust the quantities to suit your spice preference, adding a little more chili powder for extra kick.
- Crushed Tomatoes: Form the rich, tomatoey base of the chili. Diced tomatoes (for a chunkier texture) or smooth tomato sauce can be used interchangeably, though crushed tomatoes offer a good balance of texture and body.
- Vegetable Broth: The liquid base that brings everything together and allows the lentils and sweet potatoes to cook. Any vegetable broth will work. Ensure it’s low-sodium if you’re watching your salt intake.
- Chopped Spinach: Added at the very end, spinach wilts quickly and provides a nutritional boost and a fresh, green element. Feel free to substitute with other leafy greens like kale (chopped finely and added a bit earlier to soften) or Swiss chard.
Making It on the Stovetop
Don’t have a slow cooker or prefer a quicker cooking time? This versatile sweet potato lentil chili recipe can easily be adapted for the stovetop! This method allows for a bit more control over the initial browning of aromatics, which can deepen the overall flavor profile. While it requires a bit more active cooking time, it’s still relatively straightforward.
Here are the instructions for preparing your chili on the stovetop:
- Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onions, minced garlic, chopped celery, and chopped sweet potatoes. Sauté for 5-6 minutes, stirring occasionally, until the onions are softened and translucent, and the sweet potatoes begin to tenderize slightly. This step is crucial for building a rich flavor base.
- Add Remaining Ingredients and Simmer: Stir in all the spices (chili powder, cumin, smoked paprika, salt, pepper) and cook for another minute until fragrant. Then, add the brown lentils, corn, crushed tomatoes, and vegetable broth. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for approximately 45 minutes, or until the sweet potatoes are tender and the lentils are soft. Stir occasionally to prevent sticking.
- Finish and Serve: Once the chili has reached its desired consistency, stir in the fresh chopped spinach. The spinach will wilt quickly from the heat. Ladle into bowls and serve immediately with your preferred toppings.
Making It in the Instant Pot
For those who need dinner on the table even faster, the Instant Pot is your best friend! This method drastically reduces cooking time while still producing a flavorful and hearty sweet potato lentil chili. A word of caution: sweet potatoes can become quite soft under pressure, so I recommend cutting them into slightly larger chunks (about 1-inch pieces) to help them maintain some texture.
Here are the instructions for preparing your chili in the Instant Pot:
- Combine Ingredients: Add all ingredients, except for the spinach, to the Instant Pot. Ensure they are added in the order listed in the recipe (or generally, liquids last for even cooking). Make sure not to exceed the maximum fill line.
- Pressure Cook: Secure the lid on your Instant Pot and set the valve to the sealing position. Cook on high pressure for 2 minutes. This short burst of high pressure is enough to cook the lentils and sweet potatoes without overdoing them.
- Quick Release: Once cooking is complete, perform a quick release of the pressure. Carefully turn the valve to the venting position and allow all the steam to escape before opening the lid.
- Finish and Serve: Stir in the chopped spinach until it has fully wilted. Taste and adjust seasonings if necessary. Serve your delicious Instant Pot sweet potato lentil chili immediately and enjoy the quick, comforting meal.
What to Serve with Vegetarian Chili
This sweet potato lentil chili is incredibly satisfying and can certainly stand alone as a complete meal. However, if you’re looking to make it a more substantial feast or add variety to your plate, there are many delightful side dishes that pair wonderfully with its rich flavors and hearty texture. Consider these options to complement your vegetarian chili:
- Crusty Bread: A warm, crusty baguette or sourdough loaf is perfect for soaking up every last drop of the flavorful chili. It adds a satisfying crunch and makes for a truly comforting experience.
- Side Salad: A fresh, crisp green salad with a light vinaigrette provides a refreshing contrast to the warmth and richness of the chili. It adds a vibrant element and extra vitamins.
- Oven Fries: For a fun and indulgent touch, a side of crispy oven-baked fries or sweet potato fries makes an excellent accompaniment. Dip them right into your chili for a delightful combination!
- Roasted or Steamed Broccoli/Cauliflower: These vegetables offer a healthy and flavorful counterpoint. Roasting them brings out their natural sweetness, while steaming keeps them light and tender.
- Cauliflower Rice: A low-carb alternative to traditional rice, cauliflower rice can be a great way to bulk up your meal with extra vegetables without adding many calories. It absorbs the chili’s flavors beautifully.
- Wild Rice or Brown Rice: Serving the chili over a bed of fluffy wild rice or brown rice turns it into a more substantial bowl, perfect for soaking up the delicious sauce and adding another layer of wholesome grains.
- Quinoa: Similar to rice, quinoa adds complete protein and a slightly nutty flavor. It’s a fantastic grain to serve alongside or directly mixed into your chili for added nutrition.
- Cornbread: A classic chili pairing, warm cornbread is sweet, crumbly, and perfect for scooping up the chili.
Toppings for Lentil Chili
Toppings are where the real fun begins with chili! They allow you to customize each bowl to your liking, adding extra layers of flavor, texture, and visual appeal. Don’t shy away from experimenting with different combinations to make your sweet potato lentil chili truly exceptional. Here are some fantastic topping ideas:
- Jalapeños: Freshly sliced jalapeños or pickled jalapeños add a vibrant kick and a pleasant crunch for those who love a little heat.
- Sour Cream or Greek Yogurt: A dollop of cool, creamy sour cream or a healthier Greek yogurt can balance the chili’s spice and add a lovely tang.
- Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend cheese melts beautifully into the hot chili, adding a savory, gooey richness.
- Fresh Cilantro: Chopped fresh cilantro provides a bright, herbaceous, and refreshing contrast, especially if you enjoy its distinctive flavor.
- Pico de Gallo: A fresh, chunky salsa made with diced tomatoes, onions, cilantro, and lime juice offers a burst of freshness and acidity.
- Avocado: Sliced or diced avocado adds healthy fats, a creamy texture, and a mild, buttery flavor that complements the chili perfectly.
- Lime Wedges: A squeeze of fresh lime juice just before eating brightens all the flavors in the chili, adding a zesty finish.
- Green Onions/Scallions: Thinly sliced green onions provide a mild onion flavor and a fresh, crisp texture.
- Tortilla Chips: Crushed tortilla chips or strips add a satisfying crunch and a salty, corn flavor.
- Hot Sauce: For extra heat lovers, a few dashes of your favorite hot sauce can take the spice level up a notch.
Storing and Reheating
This sweet potato lentil chili is an excellent candidate for meal prepping, thanks to its superb storage and reheating qualities. Proper storage ensures your chili stays fresh and delicious for days, making it a convenient option for lunches or quick dinners throughout the week.
Once cooled, transfer any leftover chili to airtight containers. I highly recommend storing it in individual portions in glass meal prep containers. This makes it incredibly easy to grab a single serving, as all you have to do is reheat. Stored this way, the chili will keep beautifully in the refrigerator for up to 5 days.
To reheat, simply place the chili (in a microwave-safe container) in the microwave and heat on high for 2-3 minutes, stirring halfway through, until thoroughly warmed. For stovetop reheating, transfer the desired amount to a saucepan and heat over medium-low, stirring frequently, until simmering and hot all the way through. Add a splash of broth or water if it seems too thick.
Freezing Lentil Chili
If you’ve made a large batch or want to save some for even longer, this lentil chili freezes exceptionally well! Freezing is a fantastic way to extend the shelf life of your homemade meals, providing healthy, ready-to-eat options on demand. This chili’s ingredients hold up perfectly to freezing and thawing.
Allow the chili to cool completely before transferring it to freezer-safe containers. Glass containers with airtight lids work best, as they help prevent freezer burn and make reheating easier. You can store frozen chili for up to 3 months. Clearly label your containers with the date for easy tracking.
To reheat from frozen, you have a couple of options:
- Microwave: Place the frozen chili in a microwave-safe container (if not already in one). Heat on high for 6-7 minutes, stirring well halfway through, until it is hot and bubbling. The exact time may vary depending on your microwave’s power and the portion size.
- Stovetop: Transfer the frozen chili to a saucepan. Add a small amount of vegetable broth or water (about ¼ cup per serving) to help prevent sticking. Heat over medium-low heat, stirring frequently, until the chili thaws and heats through. Break up any large frozen chunks as it thaws. This method ensures even heating and can improve texture.
Why You’ll Love This Vegetarian Lentil Chili
- Nutrient-Dense: Packed with fiber from lentils and sweet potatoes, offering sustained energy and supporting digestive health. It’s also rich in plant-based protein, iron, and essential vitamins like Vitamin A and C.
- Budget-Friendly: Lentils are one of the most affordable sources of protein, making this a cost-effective meal that doesn’t compromise on flavor or nutrition.
- Meal Prep Champion: Cooks in bulk effortlessly, stores wonderfully in the fridge, and freezes beautifully for future meals, saving you time and effort during busy weeks.
- Incredibly Versatile: Easily adaptable with various spices, vegetables, and toppings to suit your taste preferences. You can adjust the heat level, add different beans, or experiment with grains.
- Heartwarming & Comforting: Perfect for cooler weather, this chili delivers a satisfying warmth and comforting flavor profile that makes it a true feel-good meal.
- Dietary Friendly: Naturally vegetarian and vegan-friendly (ensure toppings are plant-based). It can also be gluten-free, making it suitable for various dietary needs.
More Delicious Vegetarian Slow Cooker Recipes
If you love the convenience and wholesome goodness of this sweet potato lentil chili, you’ll definitely want to explore these other fantastic vegetarian slow cooker creations:
- Slow Cooker African Peanut Stew: A creamy, rich, and savory stew with a hint of spice, perfect for a cozy meal.
- Slow Cooker Butternut Squash Dal: A comforting and aromatic Indian-inspired lentil curry featuring sweet butternut squash.
- Instant Pot/Slow Cooker Minestrone: A hearty Italian vegetable soup, easily made in either your Instant Pot or slow cooker for convenience.
- Crockpot Vegetable Soup: A classic, simple, and healthy vegetable soup that’s perfect for a light yet filling meal.
Essential Meal Prep Tools for Success
To make your slow cooker and meal prep journey even smoother, consider investing in these helpful kitchen tools:
- Get your reliable slow cooker here. A good slow cooker is indispensable for hands-off cooking.
- I also love these glass meal prep bowlsfor reheating this chili in individual portions. They are durable, easy to clean, and great for organized meal planning.
Crock Pot Vegetarian Lentil Chili with Sweet Potatoes
Print
Pin
Rate
SEND ME MY PLAN
Ingredients
- 1 tbsp olive oil
- 2 yellow onions, diced
- 4 stalks celery, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 sweet potatoes, peeled and chopped
- 1 cup brown lentils, rinsed
- 1/2 cup frozen or canned corn, drained
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1 (750mL) can crushed tomatoes
- 4 cups vegetable broth
- 2 cups fresh chopped spinach
Instructions
-
In your slow cooker, combine all ingredients except for the fresh spinach. Stir everything gently to ensure the spices and liquids are well distributed.
-
Cover and cook on the LOW setting for 8 hours. The chili is ready when the sweet potatoes are fork-tender and the lentils are soft.
-
Once cooked, stir in the fresh chopped spinach. The residual heat will quickly wilt it into the chili. Serve warm with your favorite toppings and enjoy your healthy, hearty meal!
-
Leftover chili will keep well in an airtight container in the fridge for up to 5 days. Alternatively, it can be frozen for up to 2 months. To reheat from frozen, microwave on high for 5-7 minutes, stirring halfway through, or reheat on the stovetop over medium-low heat until warmed through.