Chipotle Sweet Potato and Lentil Chili

Chipotle Sweet Potato and Lentil Chili- the rich and smoky flavor of this plant-based chili is sure to please. It comes together with in just one pot for minimal clean up!

Chipotle Sweet Potato and Lentil Chili-  the rich and smoky flavor of this plant-based chili is sure to please. It comes together with minimal clean up in just one pot!

Can we all agree that chipotle peppers are underrated? The spicy, smoky flavor is bold and unique, and has the ability to add so much depth to a recipe. Paired with diced tomatoes, sweet potato and hearty lentils, they come together to create one seriously satisfying bowl of meatless chili.

I initially developed this recipe over 5 years ago but, seeing how its a favorite in our house, I figured now is a good time to breathe some fresh air into it. Because with fall weather on the horizon, I can’t think of a better time to whip up a batch of chili, can you? Let’s take a look at what you need to make it!

Chipotle Sweet Potato and Lentil Chili-  the rich and smoky flavor of this plant-based chili is sure to please. It comes together with minimal clean up in just one pot!

WHAT YOU’LL NEED

The ingredient list might seem lengthy but that’s just because I like to use a variety of spices. If you have a well stocked spice rack then you’ll only need a few fresh ingredients to make it.

  • Onion, Garlic and Bell Pepper- these three veggies create the flavor base for the chili.
  • Chili Powder, Ground Cumin and Dried Oregano- I always have a standard chili powder on hand which tends to be very mild. Ground cumin and dried oregano add even more savory flavor.
  • Chipotle Powder or Chipotle Peppers in Adobo Sauce- You have two options for chipotle pepper; either using it ground or finely chopping up a canned chipotle pepper in adobo sauce. While the latter adds more flavor, I always have the powder on hand and find it much easier to use. I typically add 1 teaspoon for medium spice but you can add more if you like it hot. If you prefer a mild chili you can substitute 2 teaspoons smoked paprika in its place.
  • Diced Tomatoes- Tomatoes add umami flavor to the chili so be sure not to leave them out. I like to use diced tomatoes for texture but crushed tomatoes will also work fine.
  • Vegetable Broth- using a flavorful broth is key to making this chili extra delicious. My favorite is Better Than Bouillon.
  • Brown Lentils- These are sometimes referred to as green lentils but I call them brown so they’re not to be confused with French green lentils which are much smaller. Cooking time can vary for dried lentils depending on how old they are (older lentils take longer). Presoaking them helps them cook faster. If you decide to skip soaking just keep in mind you may need to cook them for a little longer than directed.
  • Sweet Potato- Dicing the potato evenly into 1-cubes will help assure that all of it cooks at the same rate. You don’t want some hard pieces and some mushy pieces just because it was diced into different sizes.

COMES TOGETHER IN ONE POT

  1. First we’ll sauté the onion, garlic and pepper in a bit of olive oil.
  2. Then we add our spices and continue to cook. Browned bits will form on the bottom of the pan. Be sure to scrape them off as you cook since that’s where all of the flavor is!
  3. Pour in the diced tomatoes, lentils, and vegetables. Bring to a low boil and cook for 20-minutes.
  4. Add the sweet potato and more broth (if needed). Cover and continue to cook at a low boil for 20-minutes, or until the sweet potato is fork tender.
  5. Serve warm with desired toppings end enjoy!

This is 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. Then you can save the leftovers for lunch during the week. It’s one of those that tastes even better the next day as the spices have more time to meld into the liquid.

Oh, and I always have to have cornbread with my chili. This pumpkin version is our favorite. :)

Want More Chipotle Flavor?

Print Recipe
5 from 8 votes

Chipotle Sweet Potato and Lentil Chili

The rich and smoky flavor of this plant-based chili is sure to please. It comes together with in just one pot for minimal clean up!
Prep Time15 minutes
Cook Time45 minutes
soaking time for lentils4 hours
Total Time1 hour
Servings: 4 bowls

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 1 bell pepper, cored and finely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1-2 teaspoons ground chipotle powder, see notes
  • ½ teaspoon salt
  • 15 ounces diced tomatoes, with their juices
  • 1 cup brown lentils, soaked for 4 hours
  • 3-4 cups vegetable broth
  • 2 cups sweet potato, peeled and diced into 1-inch cubes
  • suggested toppings: lime juice, vegan sour cream or yogurt, cilantro, avocado and vegan cheese

Instructions

  • In a large pot, warm oil over medium heat. Add onion and cook for 3 minutes, or until translucent.
  • To the pot, add the pepper and garlic. Sprinkle with cumin, chili powder, oregano, chipotle powder and salt. Continue to cook for 5 more minutes, making sure to scrape the browned spices from the bottom of the pot.
  • Next add the diced tomatoes, lentils, and 3 cups vegetable broth. Cook for 25 minutes. 
  • Lastly, add the sweet potato, cover and cook for an additional 20 minutes, or until both potato and lentils are tender. If you feel like you need more broth, add it now. Taste test to see if you prefer more salt. Serve warm with desired toppings and enjoy! 

Notes

  • Chipotle Powder or Chipotle Peppers in Adobo Sauce- You have two options for chipotle pepper; either using it ground or finely chopping up one canned chipotle pepper and adding it to the pot along with 1-2 tablespoons adobo sauce. While the latter adds more flavor, I always have the powder on hand and find it much easier to use. I typically add 1 teaspoon for medium spice but you can add more if you like it hot. If you prefer a mild chili you can substitute 2 teaspoons smoked paprika in its place.
  • Diced Tomatoes- Tomatoes add umami flavor to the chili so be sure not to leave them out. I like to use diced tomatoes for texture but crushed tomatoes will also work fine.
  • Vegetable Broth- using a flavorful broth is key to making this chili extra delicious. My favorite is Better Than Bouillon.
  • Brown Lentils- These are sometimes referred to as green lentils but I call them brown so they're not to be confused with French green lentils which are much smaller. Cooking time can vary for dried lentils depending on how old they are (older lentils take longer). Presoaking them helps them cook faster. If you decide to skip soaking just keep in mind you may need to cook them for a little longer than directed.
  • Sweet Potato- Dicing the potato evenly into 1-cubes will help assure that all of it cooks at the same rate. You don't want some hard pieces and some mushy pieces just because it was diced into different sizes.

Nutrition

Calories: 348kcal, Carbohydrates: 55g, Protein: 15g, Fat: 8g, Saturated Fat: 1g, Sodium: 1067mg, Potassium: 1044mg, Fiber: 20g, Sugar: 10g, Vitamin A: 11211IU, Vitamin C: 54mg, Calcium: 119mg, Iron: 6mg
Course: dinner
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!