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The Kitchn: Slow Cooker Vegan Chili with Sweet Potatoes, Lentils and Kale

By Laura Arnold on

Instead of thinking of vegan chili as an oxymoron, consider it an opportunity to explore all the different veggies, legumes and spices that can be mixed together to create a delicious stew. This version starts with a classic tomato base and regular chili powder, but the addition of green lentils, sweet potato and kale make it a little earthy, slightly sweet and substantial enough to keep you full.

Even if you think you aren't a fan of lentils, give 'em a try in this chili. They soak up so much flavor from tomatoes, chili powder and other spices that you may just hop aboard the lentil train. Remember never to skimp on the toppings -- that's one of the best parts of chili! I like to add avocado, vegan cheese, coconut yogurt and pickled red onions to give it a zingy finish.

Slow Cooker Vegan Chili

Makes 6 cups

Serves 4


Prep time: 10 minutes

Cooking time: 4 hours to 10 hours

1 medium sweet potato (about 14 ounces)

1 small red onion


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