Lentil Sweet Potato Chili
This is my plant-based chili, and it came about from wanting something as hearty as my beef version without the meat. Lentils and sweet potatoes do the work that ground beef usually does in terms of texture and staying power.
Lentils cook down into this chili and thicken it naturally, so there's no need for a beef base to make it feel hearty. Sweet potatoes add their own sweetness and body, rounding out a bowl that's entirely plant-based but doesn't taste like it's missing anything.
This is one of the most fiber-rich bowls in my rotation, thanks to the lentils and sweet potatoes working together. Chili like this only gets better with time in the fridge, since the flavors have more chance to meld.
The recipe card has the full ingredient list and simmer time for the entire ten-portion batch. Let the chili cool before portioning it into containers, then refrigerate what you'll eat within four days and freeze the rest. This lentil sweet potato chili only gets better with a day or two in the fridge.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Lentil Sweet Potato Chili
YIELD
10 portions
ESTIMATED NUTRITION
485 calories • 29g protein • 90g carbs • 2g fat per portion
What I really like about this recipe is that it turns familiar flavors into a dependable lunch that still tastes bright after a few days in the refrigerator.
Ingredients
• 5 cups dry lentils
• 5 sweet potatoes, diced
• 2 1/2 can diced tomatoes
• 2 1/2 onion
• 10 cups vegetable broth
• 2 1/2 cup corn
• 5 tbsp chili powder
• 2 1/2 tsp cumin
Directions
1. Sauté onion.
2. Add all ingredients and simmer 30–35 minutes until lentils and potatoes are tender.
3. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
