Slow Cooker Vegan Chili with Sweet Potatoes, Lentils, and Kale

Laura Arnold
Laura Arnold
Laura Arnold is a freelance culinary producer, cookbook author and food stylist based in NYC. She most recently was the Culinary Producer for ABC’s “The Chew.” She has written four cookbooks, Instant One-Pot Meals, Dinner Under Pressure, Best Simple Suppers for Two and Best Sweets & Treats for Two, as well as helped several chefs and celebrities write books of their own. Laura can never deny the perfect cheeseburger, fish taco or classic New York black and white cookie.
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updated Feb 5, 2020
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Credit: Ghazalle Badiozamani; Food Styling: Pearl Jones

This hearty vegan chili starts with a classic tomato base and chili powder, but the addition of green lentils and sweet potato make it slightly sweet and super filling.

Serves4

Makes6 cups

Prep10 minutes

Cook4 hours to 10 hours

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Credit: Ghazalle Badiozamani; Food Styling: Pearl Jones

Instead of thinking of vegan chili as an oxymoron, consider it an opportunity to explore all the different veggies, legumes, and spices that can be mixed together to create a delicious stew. This particular version starts with a classic tomato base and regular chili powder, but the addition of green lentils, sweet potato, and kale make it a little earthy, slightly sweet, and substantial enough to keep you full.

Even if you think you aren’t a fan of lentils, give ’em a try in this chili. They soak up so much flavor from tomatoes, chili powder, and other spices that you may just hop aboard the lentil train. Remember never to skimp on the toppings — that’s one of the best parts of chili! I like to add avocado, vegan cheese, coconut yogurt, and pickled red onions to give it a zingy finish.

More Vegan Chili Recipes We Love

Credit: Ghazalle Badiozamani; Food Styling: Pearl Jones
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Slow Cooker Vegan Chili

This hearty vegan chili starts with a classic tomato base and chili powder, but the addition of green lentils and sweet potato make it slightly sweet and super filling.

Prep time 10 minutes

Cook time 4 hours to 10 hours

Makes 6 cups

Serves 4

Nutritional Info

Ingredients

  • 1

    medium sweet potato (about 14 ounces)

  • 1

    small red onion

  • 1 cup

    green lentils

  • 1 (14-ounce) can

    diced tomatoes

  • 1 1/2 cups

    water

  • 3 tablespoons

    chili powder

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

  • 1 cup

    chopped or torn lacinato kale leaves

  • Garnish options: coconut yogurt and pickled red onions

Instructions

  1. Prepare the following and place them in a slow cooker: peel and dice 1 medium sweet potato, dice 1 small red onion, and rinse 1 cup green lentils.

  2. Add 1 (15-ounce) can diced tomatoes and their juices, 1 1/2 cups water, 3 tablespoons chili powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, and stir to combine.

  3. Secure the lid and place on low for 8 to 10 hours or high for 4 to 6 hours until the lentils and sweet potato are tender. Season again if necessary.

  4. Cover and cook until the sweet potato and lentils are tender, 8 hours on the LOW setting or 4 to 6 hours on the HIGH setting. Meanwhile, clean, stem and roughly chop 1 cup lacinato kale. Store in the refrigerator.

  5. Thirty minutes before serving, stir the kale into the chili. Garnish with coconut yogurt or pickled red onion if desired.

Recipe Notes

Storage: The chili can be stored in an airtight container for up to 5 days in the refrigerator or up to 1 month in the freezer.

Filed in:
Cooking Methods
easy
Gluten-Free
Side Dish
Slow Cooker
vegan