This Vegan Black Bean & Lentil Chili with Sweet Potato Fries recipe is the ultimate mashup of hearty, yet healthy ingredients. Enjoy with your go-to toppings & dig into your new favorite weeknight dinner!
Listen, I realize that I’ve made plenty of vegan chili creations including sweet potatoes, but none compare to this recipe.
I am biased, but this Vegan Black Bean & Lentil Chili with Sweet Potato Fries is the duo that you didn’t know you needed on a cold evening. It’s hearty, healthy, & hands down delicious!
Oh & while this is a vegan chili recipe, I’m quite certain meat eaters will enjoy it as well! I mean who can deny chili’s & fries?!
Why You’ll Love This Healthy Vegan Chili Recipe
- Quick & Easy: This chili recipe comes together in about 45 minutes & is super simple to make.
- The Perfect Cozy Meal: A super hearty, filling, & delicious meal that everyone will love during the colder months.
- Great for Meal Prep: This Vegan Black Bean & Lentil Chili with Sweet Potato Fries stores well in the fridge, making it the perfect recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic Onion: I used a medium red onion, but use what you have on hand!
- Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
- Organic Spices: Chili powder, ground cumin, smoked paprika, dried oregano, chipotle chili powder, sea salt, & black pepper, are the spices used.
- Organic Black Beans: The beans are the staple for this chili & they’re full of healthy fats + plant-based protein.
- Organic Green Lentils: For some extra heartiness, as well as fiber. Green or brown will work best!
- Organic Jalapeños: If you like all things spicy, feel free to add more, but if you can’t handle the heat, swap with an organic green bell pepper.
- Organic Canned Tomatoes: The canned tomatoes, adds juiciness & extra texture.
- Organic Low-Sodium Vegetable Broth: Any broth truly works and even spring water, if you’re in a pinch!
- Organic Sweet Potato: For the fries! The sweet potato can be peeled or baked with the skin on. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. Oh and I used garnet sweet potato in case you’re curious.
- Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. If you don’t have avocado oil, just add a splash of spring water or low-sodium vegetable broth while cooking the vegetables.
- Organic Toppings: Homemade guacamole is my favorite topping for this particular chili, but garnish with your favorites!
How To Make
- Sauté. In a large pot, add the avocado oil on medium heat. Add the chopped onion, jalapeño or green bell pepper, & minced garlic. Sauté for 2 – 3 minutes.
- Stir in the Spices. Add in the spices & cook for 2 – 3 more minutes. If the pot is drying out, add a splash of spring water.
- Add Remaining Ingredients. Add the beans, lentils, canned tomatoes, & broth or spring water. Bring to a light boil, string everything together.
- Cook. Reduce the heat to medium-low and let cook for 20 – 25 minutes uncovered, until the sweet potato is tender.
- Blend. For extra-thick chili, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of chili, & add it to a high-speed blender. Blend until smooth, then pour back into the pot and mix together.
- Sweet Potato Fries. Preheat the oven to 425 degrees F. Add the thinly sliced sweet potatoes to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Guacamole. In a medium sized bowl, prepare the guacamole by mashing ripe avocados with the remaining ingredients. I like mine on the chunky side.
- Serve. In serving bowls, divide the chili on one side & the sweet potato fries on the other. Garnish with the guacamole & fresh cilantro, if desired. Enjoy!
Tips for Making this Healthy Vegan Chili Recipe Perfectly
- Organic Beans & Lentils: If you don’t have black beans, red kidney beans or pinto beans will do! For lentils, green or brown both pair perfectly!
- Organic Canned Tomatoes: Diced or crushed both work.
- Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
- Spice: If you can’t handle the heat, swap the jalapeño for an organic green bell pepper.
- Blending Chili: Although this step is completely optional, I highly recommend it. Blending about a third of the chili takes this to the next level. It creates the perfect amount of thickness & heartiness!
- Organic Toppings: Don’t forget the toppings! I love homemade guacamole!
Storing & Reheating
As mentioned above, this Vegan Black Bean & Lentil Chili with Sweet Potato Fries is the perfect recipe for healthy leftovers & meal prep!
Fridge Storage. Transfer chili & sweet potato fries to separate an air-tight glass containers & refrigerate for up to 4 days.
Reheating. To reheat the chili, transfer to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm. To reheat the fries, preheat the oven to 350 degrees F. Transfer the roasted sweet potato to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the chili & toppings of choice.
More Healthy Vegan Chili Recipes You’ll Love
- Black-Eyed Pea Sweet Potato Chili
- Black Bean & Butternut Squash Quinoa Chili
- Pinto Bean Sweet Potato Chili
- Black Bean & Quinoa Chili
- Vegan Butternut Squash & Pinto Bean Chili
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Black Bean & Lentil Chili with Sweet Potato Fries
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 – 6 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Vegan Black Bean & Lentil Chili with Sweet Potato Fries recipe is the ultimate mashup of hearty, yet healthy ingredients. Enjoy with your go-to toppings & dig into your new favorite weeknight dinner!
Ingredients
Always opt for organic ingredients.
- 1 tsp avocado oil or spring water
- 1 onion, chopped
- 1 jalapeño, diced & de-seeded, if desired
- 3 garlic cloves, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp chipotle powder, optional
- Sea salt & black pepper, to taste
- 1 (15-oz) can black beans
- ½ cup dry green lentils, rinsed
- 1 (15-oz) can diced or crushed tomatoes, with juices
- 3 – 4 cups low-sodium vegetable broth or spring water
SWEET POTATO FRIES
- 2 large sweet potatoes, cut into spears
- 2 tsp avocado oil
- ½ tsp garlic powder
- Sea salt & black pepper, to taste
GUACAMOLE
- 1 large or 2 small ripe avocados
- 1 tbsp fresh lime juice
- ¼ cup red onion, diced
- 1 jalapeño, diced & de-seeded, if desired
- ¼ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
Instructions
- Sauté. In a large pot, add the avocado oil on medium heat. Add the chopped onion, jalapeño or green bell pepper, & minced garlic. Sauté for 2 – 3 minutes.
- Stir in the Spices. Add in the spices & cook for 2 – 3 more minutes. If the pot is drying out, add a splash of spring water.
- Add Remaining Ingredients. Add the beans, lentils, canned tomatoes, & broth or spring water. Bring to a light boil, string everything together.
- Cook. Reduce the heat to medium-low and let cook for 20 – 25 minutes uncovered, until the sweet potato is tender.
- Blend. For extra-thick chili, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of chili, & add it to a high-speed blender. Blend until smooth, then pour back into the pot and mix together.
- Sweet Potato Fries. Preheat the oven to 425 degrees F. Add the thinly sliced sweet potatoes to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Guacamole. In a medium sized bowl, prepare the guacamole by mashing ripe avocados with the remaining ingredients. I like mine on the chunky side.
- Serve. In serving bowls, divide the chili on one side & the sweet potato fries on the other. Garnish with the guacamole & fresh cilantro, if desired. Enjoy!
Notes
Organic Beans & Lentils: If you don’t have black beans, red kidney beans or pinto beans will do! For lentils, green or brown both pair perfectly!
Organic Canned Tomatoes: Diced or crushed both work.
Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
Spice: If you can’t handle the heat, swap the jalapeño for an organic green bell pepper.
Blending Chili: Although this step is completely optional, I highly recommend it. Blending about a third of the chili takes this to the next level. It creates the perfect amount of thickness & heartiness!
Organic Toppings: Don’t forget the toppings! I love homemade guacamole!
Storing & Reheating: Transfer chili & sweet potato fries to separate an air-tight glass containers & refrigerate for up to 4 days. To reheat the chili, transfer to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm. To reheat the fries, preheat the oven to 350 degrees F. Transfer the roasted sweet potato to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the chili & toppings of choice.
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