Sweet Potato Chili

Even before I went vegan, this has truly been one of my go-to recipes for quite some time. There is just something about that sweet and tangy combination of lime and sweet potato. And when you add in some spice from chipotle peppers, I am all in. This chili recipe is one I find myself making a few times each winter, just as a nice warm up and quick meal to pull from the fridge. And if I’m being honest: juicing the lime into a chili pot mid-winter makes me dream of margaritas on a beach every time...so I guess I’ll take what I can get.

Sweet Potato Chili

Makes 7 servings


1 yellow onion, chopped

1 garlic clove, finely chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 jalapeño, finely chopped

2 large carrots

30oz. vegetable broth

1 large sweet potato, peeled and cubed

1/2 can (or 2 tbsp.) chipotle in adobo sauce**

3 tbsp. tomato paste

1 can black beans, drained and rinsed

1 cup dry red lentils

1/2 tsp. cumin

1/2 tsp. sea salt

1/2 tsp. black pepper

1/2 tbsp. sugar

Juice of 1 lime


Add all ingredients into a crock pot. Cook on high for 4 hours, or until potatoes and lentils are soft. Top with avocado, fresh cilantro, and/or shredded dairy-free cheese.

**use less chipotle in adobo sauce if you want it less spicy!

**For easier use, place chipotle in adobo sauce into a food processor and blend until well combined and broken down.

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