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I love a true set-it-and-forget-it dinner, and this thick, rich plant-based chili is one of my go-to nights when I need a hands-off slow cooker meal. It comes together in about 15 minutes of active prep, then the cooker does the rest while I handle the evening.
The finished pot is hearty and deeply flavored. Earthy lentils make it satisfying, and tender sweet potato chunks hold their shape instead of melting away.
Flavors are built with tomatoes, onion, and garlic for savory depth, plus warming chili powder, cumin, and smoked paprika for that classic vibe. I make a large batch—around 12 cups—so it’s perfect for meal prep, lunches, and freezing.
Later I’ll share exact ingredients with precise measurements, step-by-step instructions, and cook times for low versus high time. I also include simple tips to tweak salt, pepper, and spice level, and my favorite toppings: diced avocado, fresh cilantro, and lime wedges.
Why I Love This Thick, Hearty Vegan Chili for Busy Weeknights
When I want a no-fuss weeknight dinner that still feels comforting, this thick, spoon-coating chili is my go-to. The pot builds deep, layered flavor with simple seasonings so every bite tastes intentional and bold.
H3: Thick, rich texture from lentils + tender sweet potato chunks
Lentils naturally thicken the mixture, giving the stew a dense, satisfying mouthfeel without any cream or dairy. The sweet potato chunks stay tender but intact, so you get soft bites amid the spoon-coating base.
H3: Big-batch comfort food that’s perfect for meal prep and cold weather
I make a large batch because leftovers taste even better on days two and three. One pot becomes several meals for lunches and dinner, and the lentils and bean add real protein and fiber to keep me full.
- I love the contrast of earthy lentils, tender vegetables, and bold spices; it keeps each spoonful balanced.
- It’s a true dump-and-stir meal: set it, leave it, and come back to a rich, ready-to-serve pot.
- I often toss in diced bell pepper for crunch and a touch of sweetness if I want extra texture.
Ingredients for Easy Vegan Crockpot Lentil Sweet Potato Chili
I keep the ingredients clear and measured so prep is quick and repeatable. Below are grouped items with precise amounts to make about 12 cups of finished chili.
Vegetables and pantry staples
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled (optional) and diced into bite-size chunks
- 1 1/2 cups frozen corn
Beans and lentils
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 1/2 cups dried green lentils, picked over and rinsed
Tomatoes and broth
- 2 (28-ounce) cans diced or crushed tomatoes
- 3 1/2 cups vegetable broth
Warming chili spices
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Optional toppings and serving ideas
- Diced avocado, fresh cilantro or parsley, and lime wedges
| Ingredient | Amount | Notes |
|---|---|---|
| Onion | 1 large | Chopped |
| Garlic | 3 cloves | Minced |
| Green lentils | 1 1/2 cups | Rinsed |
| Vegetable broth | 3 1/2 cups | Low-sodium if preferred |
Ingredient Notes and Smart Substitutions (Using What I Have on Hand)
I keep a small arsenal of swaps so I can make this thick weeknight chili with whatever is in my pantry. These choices keep the pot rich and stew-like while letting me adapt to what I already have.
Best lentils for slow cooker texture
I reach for green, brown, or black lentils because they hold their shape in long cooks. They give the finished bowl texture and body.
Red lentils cook faster and can break down into a softer base. That’s great if you want extra thickness, but avoid them when you want distinct lentils in each bite.
Beans: kidney, black, or a mix
Kidney beans are the classic pick, but black beans add a nice earthiness. Use a mix if you want variety—either choice keeps the method the same.
Tomatoes, broth, and sodium tips
Crushed tomatoes make a smoother, thicker base. Diced tomatoes leave chunky tomato pieces in the final pot.
To control sodium, I use low-sodium vegetable broth and no-salt-added tomatoes. I wait to add salt until the end so the whole batch never gets too salty.
Spice adjustments and extra veggies
Brands vary, so I taste and add more chili powder in small increments to make the spices bolder. This keeps the smoky, savory profile intact.
For easy veggie boosts, add diced bell pepper, a small can of diced green chiles for heat, or stir in a few handfuls of spinach right before serving. These toss-ins deepen flavor without changing the method.
| Item | Effect | When to use |
|---|---|---|
| Green/Brown/Black lentils | Hold shape; add texture | Slow cooker long cooks |
| Red lentils | Break down; thicken base | When you want a stew-like mash |
| Crushed vs diced tomatoes | Smoother base vs chunky pieces | Choose by desired texture |
How I Make It in the Slow Cooker (Crockpot Method)
A focused fifteen-minute prep gets everything ready so the cooker can do the heavy lifting. I keep steps tight and clear so the pot finishes thick and full of flavor.
Prep in about fifteen minutes
I dice 2 sweet potatoes into bite-size chunks, chop 1 onion, and mince 3 cloves garlic. I measure spices and set out 1 1/2 cups dried green lentil, 1 (15 oz) can kidney beans, and 1 1/2 cups frozen corn for fast assembly.
Dump-and-stir setup
- Layer in order: sweet potatoes, onion, garlic, lentil, beans, corn, 2 (28 oz) cans tomatoes, 3 1/2 cups vegetable broth, then spices.
- Add 2 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, salt and pepper.
- Stir thoroughly so lentils don’t clump and the pot is evenly seasoned.
Cook time options and finish
Cook on low hours for about 8 hours for a set-it-and-forget-it day. Use high time of roughly 4.5 hours when you’re short on hours. Done means fork-tender sweet potatoes and soft but intact lentil with a thick, spoon-coating pot.
| Option | Setting | Typical time |
|---|---|---|
| Low | Low | 8 hours |
| High | High | About 4.5 hours |
| Finish | Adjust | Taste, add salt, pepper, or 1 tsp chili powder at a time |
If the pot gets too thick, add 1/4 cup broth. If it’s thin, crack the lid and cook 20–30 minutes on high. Slow cooker heat varies; I check near the earlier end of the time window to protect the potatoes.
Optional Cooking Methods When I’m Not Using the Crockpot
If I need dinner faster or want to watch texture more closely, I use an electric cooker or a one-pot stovetop method. Both keep the same thick, rich flavor but change the pace and attention required.
Instant Pot / pressure cooker version
I reach for the Instant Pot when I need a big batch in less time. I cut sweet potatoes into slightly larger chunks so they hold up.
- Reduce broth to 3 cups (instead of 3 1/2) so the pot stays thick after pressure release.
- Add all ingredients, lock lid, and cook on high pressure for 10 minutes.
- Let a natural release for 15 minutes, then quick-release any remaining pressure.
The total minutes under pressure are short, but the natural release helps meld flavors without turning vegetables to mush.
Stovetop one-pot version
I use the stove when I want to monitor texture as it reduces. Sauté onion and garlic 5–6 minutes, then add spices.
Stir in tomatoes, broth, lentils, and beans, and simmer about 45 minutes. Stir occasionally to prevent sticking and to check thickness.
| Method | Broth | Cook time | Texture notes |
|---|---|---|---|
| Instant Pot | 3 cup | 10 minutes + 15 min release | Thick, slightly softer vegetables |
| Stovetop | 3 1/2 cup | About 45 minutes | Best for watching thickness and bite |
| Slow cooker (reference) | 3 1/2 cup | 4–8 hours | Hands-off, deep melded flavor |
Both alternatives keep the spirit of the vegetarian slow cooker method. I pick the cooker when I’m short on hours, and the stovetop when I want to tend the pot as it thickens into a hearty bowl of chili.
How I Serve This Sweet Potato Lentil Chili
On chilly weeknights I ladle a big scoop into a bowl and let a few bright toppings change the whole mood of the meal.
I start with a deep ladle of thick chili, then add a trio that I always reach for.
My favorite toppings: diced avocado, fresh cilantro, and lime wedges
Diced avocado brings creamy, healthy fat. Chopped cilantro adds a fresh lift. A squeeze of lime cuts the richness and brightens each bite.
Extra garnishes I like are crushed tortilla chips for crunch, sliced green onion, or finely diced red onion. A few dashes of hot sauce or sliced jalapeño are perfect for heat-lovers.
Easy sides that turn it into dinner
- Warm cornbread or biscuits for soaking up the sauce
- Crusty bread, a quick side salad, or steamed rice or quinoa
- Roasted vegetables for extra color and vitamins
| Build | Why | When |
|---|---|---|
| Black beans swap | Adds earthiness and more protein | When you want a firmer bite |
| Add bell pepper | Sweetness and texture | For extra veggie boost |
| Lime + avocado | Balance fat and acid | Every serving |
Nutritionally, the bowl is fiber-forward and protein-rich. The sweet potato adds vitamin benefits while avocado contributes filling fat. It’s an easy, satisfying dinner that holds up for leftovers.
Make It Tonight, Then Enjoy It for Days
Cook a large batch tonight and you’ll have ready meals for busy afternoons and low-effort dinners. My slow cooker runs about 8 hours on low and yields roughly 12 cups, so one pot goes a long way.
I cool the pot, portion into airtight containers, and refrigerate up to 5 days for quick lunches. For longer storage I freeze individual portions—they keep well for 2–3 months and thaw overnight in the fridge.
To reheat, warm on the stovetop with a splash of vegetable broth if it has thickened, or microwave, stirring halfway. Lentils keep absorbing liquid, so a little broth brings the texture back.
This recipe delivers high fiber and protein across multiple meals. Chop the sweet potato, dump everything in, set the timer for a few hours, and future-me will thank you.