Chipotle Sweet Potato and Lentil Chili
This Chipotle Sweet Potato and Lentil Chili has a rich and slightly smoky flavor that will warm you right up! It’s made in one pot and it’s vegan, gluten-free and grain-free!
What do you guys think of those toppings? Are they fancy enough, or what?
I took my time trying to make it look extra pretty for you because I reeeeally want you to make it.
Why do I want you to make it so bad? Well for one because it’s full of healthy ingredients that are good for you, but the main reason is just because I think you’ll love it!
It’s made with chipotle peppers in adobo sauce which have a slightly smoky flavor and a touch of heat that’s absolutely perfect for chili. If you had a chance to try my loaded vegan nachos then you know how good they are!
The chipotle flavor of the peppers tastes incredible with the sweet potatoes!
A little goes a long way with these peppers so feel free to adjust the amount you use depending on your heat preferences. I personally like using two for this recipe which gives it what I would deem a medium level of spice. If you like it really mild you might want to try just adding a few tablespoons of the sauce and leave out the peppers altogether.
On the other hand, if you like it really spicy (like my husband), try using four or five instead of two.
Now I’m gonna be straight with you, it isn’t the fastest of recipes because you have to wait for the lentils to cook (which can take quite a while!) but the majority of the time is hands-off so you can accomplish other things while it cooks on the stove.
Also, everything gets cooked in one pot so clean up is a breeze!
It’s a great recipe for a Sunday because you can prep it early then let the intoxicating scent draw everyone into the kitchen in the evening. And you can save the leftovers for lunch; it’s one of those that tastes even better the next day as the spices have more time to meld into the liquid.
I always have to have cornbread with my chili so I made some of that too. It’s a vegan and gluten-free version that I think you’re going to love so keep an eye out for that one soon! :)
1 medium-size yellow onion, diced (approx. 2 cups)
2 tablespoons extra virgin olive oil
1 large green bell pepper, cored and diced
1 large jalapeno, cored and diced
3 garlic cloves, minced
3 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons chili powder
2 teaspoons dried oregano
1/2 teaspoon salt
2 chipotle chilies in adobo sauce, diced + 2 tablespoons adobo sauce from the can*
1 (14.5 ounce) can diced fire roasted tomatoes with green chilies
1 cup brown lentils, rinsed
3 cups vegetable broth
2 medium-size sweet potatoes, diced into 1/2” cubes (approx. 2 and 1/2 cups)
suggested toppings: cilantro, cashew sour cream, avocado, green onion, shredded cheese
- Start by warming the olive oil in a large pot (or dutch oven) over medium heat. Add the onion and cook for 2-3 minutes.
- Next add the diced bell pepper, jalapeno, garlic, spices and chilies with adobo sauce. Stir together and cook for another 5 minutes.
- Add the lentils to the pot along with the can of diced tomatoes and vegetable broth. Bring to a low boil, cover with a lid and cook for 20 minutes.
- Lastly, add the diced sweet potato to the pot and stir together. Cover and continue cook at a low boil for 30 more minutes, or until lentils and sweet potato are tender.
- Serve warm with desired toppings and enjoy!
Store in an airtight container in the refrigerator for up to 4 days.
*I prefer 2-3 chilies for medium heat but you can use less or more, if desired.