Sweet Potato Lentil Chili Soup

If you only have whole or diced canned tomatoes, use a hand blender to crush them: pour off some liquid from can into pot first, then use a hand blender to purée tomatoes directly in can.
April 14, 2020 March 10, 2021
Sweet Potato Lentil Chili

Today I decided to present you this delicious Sweet Potato Lentil Chili soup. Red lentils work nicely to thicken this chili, while the sweet potato gives a mellow, sweet contrast to the spices. Serve with a big dollop of Guacamole con Alga Marina and tortilla chips or artisan bread for dipping, or topped with slices of Cornmeal-Crusted Plantains.

AuthorpadminCategoryDifficultyBeginner

Red lentils work nicely to thicken this chili, while the sweet potato gives a mellow, sweet contrast to the spices.

Yields6 Servings
Prep Time15 minsCook Time32 minsTotal Time47 mins

 1 tbsp coconut oil or olive oil
 2 cups sweet potatoes, peeled and cubed about 1-in
 1 cup celery, diced
 1 cup onions, diced
 3 large cloves garlic, minced
 freshly ground black pepper
 1 tsp sea salt
 2 tsp chili powder
 1 tsp paprika
 ½ tsp freshly grated nutmeg
 ½ tsp cumin
 ¼ tsp cinnamon
 ½ tsp crushed red pepper flakes
 1 cup dry red lentils
 2 cups water
 28 oz crushed tomatoes
 14 oz black beans or kidney beans, rinsed and drained
 1 bay leaf
 3 tbsp freshly squeezed lime juice
 lime wedges

1

In a large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon, and red pepper flakes and stir to combine.

2

Cover and cook for 6–8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot. Rinse lentils.

3

Add lentils, water, tomatoes, beans, and bay leaf. Stir to combine and increase heat to bring to a boil.

4

Once boiling, reduce heat to low, cover, and simmer for 25 minutes or longer until sweet potatoes are softened, stirring occasionally.

5

Stir in lime juice, season to taste with additional salt, pepper. Serve with lime wedges and generously squeeze on juice!

Ingredients

 1 tbsp coconut oil or olive oil
 2 cups sweet potatoes, peeled and cubed about 1-in
 1 cup celery, diced
 1 cup onions, diced
 3 large cloves garlic, minced
 freshly ground black pepper
 1 tsp sea salt
 2 tsp chili powder
 1 tsp paprika
 ½ tsp freshly grated nutmeg
 ½ tsp cumin
 ¼ tsp cinnamon
 ½ tsp crushed red pepper flakes
 1 cup dry red lentils
 2 cups water
 28 oz crushed tomatoes
 14 oz black beans or kidney beans, rinsed and drained
 1 bay leaf
 3 tbsp freshly squeezed lime juice
 lime wedges

Directions

1

In a large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon, and red pepper flakes and stir to combine.

2

Cover and cook for 6–8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot. Rinse lentils.

3

Add lentils, water, tomatoes, beans, and bay leaf. Stir to combine and increase heat to bring to a boil.

4

Once boiling, reduce heat to low, cover, and simmer for 25 minutes or longer until sweet potatoes are softened, stirring occasionally.

5

Stir in lime juice, season to taste with additional salt, pepper. Serve with lime wedges and generously squeeze on juice!

Notes

Sweet Potato Lentil Chili
IngredientsDirections

Did you make this Sweet Potato Lentil Chili recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tryveganrecipes on Instagram and hashtag it #tryveganrecipes.

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