Go Back

Lentil and Sweet Potato Vegetarian Chili

Want a cozy pot of something delicious? Try this lentil and sweet potato vegetarian chili. It's packed with tons of protein and it's super simple to make!
Course Main Course, Soup, Stuff in a Bowl
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Brewing Happiness


  • 2 tablespoons olive oil
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 2 cups canned diced tomatoes
  • 3 cups veggie stock
  • 2 cups sweet potatoes, peeled and cubed
  • 1/2 cup dry green lentils
  • 1/2 cup dry red lentils
  • 2 tablespoons coconut sugar
  • 2 teaspoons liquid smoke optional
  • 1/2 red onion, diced

Top with:

  • 1/2 red onion, diced
  • greek yogurt or sour cream
  • Healthyish Coconut Oil Cornbread


  1. Heat a large pot or dutch oven over medium low heat. Add in olive oil, onion and garlic. Cook for 5 minutes, until the onions are translucent.
  2. Add in chili powder, cumin, oregano, smoked paprika, salt, pepper, and cayenne. Stir until the spices are evenly coated over the onions.
  3. Pour in tomatoes, veggie stock, sweet potatoes, lentils, coconut sugar and liquid smoke. Stir the pot well, increase the heat to medium high and bring the pot to a simmer.
  4. Once simmering reduce the heat to medium low, cover, and cook for 30 minutes - stirring occasionally.
  5. After 30 minutes, take the chili off heat and stir in the remaining 1/2 red onion. Pour chili into bowls, and top with diced red onion, greek yogurt, and cornbread (optional.)
  6. EAT UP.

Recipe Notes

If you don't have both green and red lentils, you can use 1 cup of either kind of lentil instead.