Red Lentil and Sweet Potato Chili


Red Lentil & Sweet Potato Chili/


This chili has very few ingredients, but it is sooo delicious. Definitely make it part of your rotation list. Creamy red lentils and chunky japanese sweet potatoes create a satiating base.  Partner this with a bit of spice and heat, and it spells: YUMMY!

Serves: 4-5

Prep Time: 15 minutes   Cook Time: 30 minutes


1 large onion, chopped (about 1 cup)

4-6 cloves of garlic, minced

¼ tsp. red pepper flakes

1 tsp. smoked paprika

½ Tbsp. chili powder*

¼ tsp. chipotle powder

1 cup red lentils, picked through and rinsed

1 large japanese sweet potato*, peeled and cubed (about 1-11/4 lb.)

1 14.5 oz. can fire roasted tomatoes, no salt added

2 cups home-made or store-bought (low sodium) vegetable broth

2 cups water

1 Tbsp. apple cider vinegar



  • Heat a large soup pot (with lid) to medium-high.
  • Add onions and red pepper flakes and dry sauté for 4-5 minutes, until onions start to brown a little.
  • Add garlic and spices and let cook for about 1 minute or so.
  • Deglaze onions with a little bit of water to loosen any brown bits on bottom of pot.
  • Add lentils, sweet potatoes, tomatoes, broth and water. Stir to combine.
  • Bring to a boil, then reduce heat to medium-low simmer
  • Add apple cider vinegar
  • Add lid while simmering. If you like a really thick chili, leave the lid off after 5 or 10 minutes, to let liquid reduce.
  • Simmer for at least 20 minutes. Enjoy!


  • I like japanese sweet potatoes for this chili/stew. They are a little firmer than the orange kind. If you can’t find them, choose Hannah or whichever ones you like.
  • I used ½ broth and ½ water, but all broth would be fine as well. Depends what you have on hand.
  • This chili gets even better the next day, so make a big batch.
  • I make my own chili blend.


 The original recipe is from

  • 2 Tbsp. paprika (I use smoked paprika)
  • 2 tsp. oregano (optional)
  • 1 ½ tsp. cumin
  • 1 ¼ tsp. garlic powder
  • 1 tsp. onion powder
  • 1 ¼ tsp. cayenne pepper
  • ½ tsp. chipotle chili powder

Thoroughly mix and store in airtight container.



4 thoughts on “Red Lentil and Sweet Potato Chili

  1. Debbie says:

    A great recipe – Dave and I really liked it! The only thing I did differently was not peel the sweet potatoes – oh, and mine were Japanese, so I guess two things different. But I love the smoky flavor. I trust you enough that I made a double batch, and I’m glad I did; we have some in the freezer, now, for another meal. Thanks for sharing this recipe.


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