Vegan Sweet Potato Chili

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This easy vegan sweet potato chili recipe can be cooked on the stovetop, or in a slow cooker and perfect served alongside homemade cornbread. Add your favorite toppings for the perfect meal on cold nights. It’s packed with protein, full of flavor, and a hearty meal. Chili is one of my favorite foods, and I make it all the time. I like to experiment with different ingredients, and it’s super easy to make.

Monday’s are slow cooker nights, and vegan sweet potato chili is one of my go-to meals. Most of the time, I have all the ingredients in my fridge and pantry. So all I have to do is throwing everything in a pot or slow cooker. Which is great for busy nights and I don’t have time, or I’m too tired to cook a complicated meal.

Vegan Sweet Potato Chili

Ingredients

• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 2 tablespoons of tomato paste
• 1 cup of salsa
• 15 oz can of kidney beans, drained and rinsed
• 3/4 cup of lentils
• 1 cup of sweet potatoes
• 4 cups of vegetable broth
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper

Directions

1. Start off by adding olive oil to a large pot, then add onion and garlic. After that saute until translucent and add sweet potatoes, red bell pepper, and mix.
2. Next add paprika, cumin, salt, cayenne pepper, and black pepper. Then mix and let cook for about 1 minute.
3. Lastly, add salsa, tomato paste, kidney beans, lentils, and vegetable broth. let simmer for about 45 minutes to an hour, stirring occasionally. Serve it topped with your favorite garnishes and some vegan cornbread if desired. 

Notes:

• Topping suggestions: vegan sour cream, diced avocadoes, jalapenos, vegan cheese, or cilantro.
• To cook in a slow cooker: add all the ingredients to slow cooker. Then cook on high for 4 hours or low 7-8 hours.

If you love this: Check out my recipe for Vegan Tater Tot Nachos!

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