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!
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!
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
- First we’ll sauté the onion, garlic and pepper in a bit of olive oil.
- 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!
- Pour in the diced tomatoes, lentils, and vegetables. Bring to a low boil and cook for 20-minutes.
- 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.
- 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?
- Lentil Carrot Tacos with Chipotle Sunflower Cream
- Black Bean Chipotle Stuffed Sweet Potatoes
- Chipotle Sweet Potato Tacos with Avocado Cream
Chipotle Sweet Potato and Lentil Chili
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.
Right up my culinary sleeve. Chipotle in Adobo one of my favorite flavors to use in soups and stews, cant wait to try it out. ( im a full can, possible two myself) thanks for keeping me in my favorite, therapeutic place, the kitchen!
I thought you might like this one, Sara! Two cans would be waaaaaayy too spicy for me but more power to you, girl! I hope you love it! :)
It rained here today too! Hopefully this is the start of something good. :)
Thanks Traci! I think he would have me use the whole can if it were up to him! ;)
Thanks Jill! Yay for cool weather and warm, comforting meals! :)
I never would have thought that I would come to love a disgusting old cookie sheet so much, lol!
Totally worth the wait, right? Thanks Erin! :)
Pingback: 10 Hearty Soups and Stews for Fall - Aftertaste by Lot18Aftertaste by Lot18
Pingback: 15 Healthy Fall Recipes That Don't Involve Pumpkin | Beets Not Meats
I really love your recipe! I usually cook and freeze lentils ahead of time to use during the week. (I also do that with brown rice and quinoa). It speeds up recipes a bunch!!!
Hi , I just made the chipotle and sweet potato chilli but without the chipotle ! They didn’t have it in my local supermarket ( I live in U.K ) and I didn’t know what it was ! I also used just tinned tomatoes as couldn’t find ones on recipe , I added a little bit of Harissa paste ( half teaspoon ) just because I didn’t have chipotle ! It turned out lovely I really loved it ! I will try to find Chipotle but at least I know I can still cook it without it. This is my first recipe from your web , I will be trying more as like you I need some more real veg food ! Thank you x
Maureen
That’s too bad you couldn’t find chipotle but the Harissa sounds like a tasty substitute! You might be able to find chipotle powder (rather than the actual chilies) in the seasoning aisle. Either way, I’m glad you enjoyed it. Thank you so much for your comment, Maureen! :)
I recently made a lentil black bean chili and loved it, so when I was looking for more Meatless Monday ideas I came across this recipe. Wow, I loved it! The smokey flavor is so strong (in a good way!). It was easy to make and tasted delicious with a side of organic tortilla chips. Only thing I did differently was cooked the lentils for 20 minutes, then added the sweet potatoes for another 20 minutes, so I think I cut 10 minutes out of the recipe. Everything was cooked and came out wonderfully. Hubs enjoyed it, too!
Thanks, Kelli! I love hearing your feedback. It means so much coming from you! <3
Pingback: February Favorites – Making Thyme for Health
I have to ask: would this be a viable recipe for a slow cooker? Would any adjustments need to be made?
Hi Joe! Yes, this can definitely be made in a slow cooker. I would follow the directions up to step #2. Then I would add that with the remaining ingredients to the slow cooker and cook on high for 3-4 hours or low for 5-6 hours. Let me know if you end up giving it a try!
Thanks so much for the speedy response!
I do have one additional question – if I wanted to do a full crockpot (7-quart) of this…am I looking at doubling the recipe? Tripling?
Definitely not tripling but I think it would work if you double it!
Doubled the recipe (and might’ve added extra spice). Was FANTASTIC. I am not, honestly, typically fond of vegetarian dishes (or sweet potatoes in general), but this was exceptional. Thanks for sharing!
Wow, that’s quite the testament! It’s a goal of mine to show others how delicious food can be without animal products so hearing your feedback just made my day. Thank you so much, Joe!
This was super delicious. Excellent recipe
Would canned lentils work in this recipe?
Yes! You would just need to reduce the vegetable broth, possibly to just 2 cups. It might be best to start with 1 cup and then add more if needed. :)
Do you think this recipe is freezer friendly?
I think so! The potatoes might lose their shape and become mushy when you reheat it but it will still taste great!
Yum! I made this tonight with un-soaked lentils and it took just about 10 minutes more. Though I did not have all the spices required, it was still flavorful with warmth and depth (props to cumin). :) wonderful with lime juice, shredded cheese, and tortilla chips on top!
Wow this recipe is INCREDIBLE! Perfect balance of sweet, smokey, and spicy. I used canned lentils because I was in a rush and just threw them in when I threw the sweet potatoes in. I used about 1 cup less of vegetable broth like you had suggested in another comment when using canned lentils. I also doubled the amount of the adobo sauce because I love spicy food. Other than that, I pretty much stuck to the recipe and it turned out perfect. Definitely will be adding to my usual dinner rotation.
Oops. Forgot to rate it!
I really enjoyed this recipe, great balance of flavors and very satisfying with a cornbread muffin on the side. I will definitely make this one again. Thank you!
This came together really easily, and so yummy! Thanks for these excellent recipe ideas.