This Easy Vegan Chili is hearty, wholesome and nourishing. Made with sweet potato, beans, corn, and tomatoes, it’s packed with plant-based protein and fiber.

This Easy Vegan Chili is hearty, wholesome and nourishing. Made with sweet potato, beans, corn, tomatoes and packed with plant-based protein and fiber.

Dare I say this is the best vegan chili recipe? It’s definitely up there!

This easy vegan chili is a staple in our home, especially during the winter months. It’s pure comfort in a bowl and it’s for the perfect weeknight dinner. So keep warm with this winter with this flavorsome vegan chili!

Thanks to the beans, this dish is loaded with protein and fiber. The vegetables and sweet potato add extra nutrients and flavor, and the spices add the perfect amount of heat.

This recipe is incredibly easy to make, requiring just one pot and 8 plant-based ingredients. It comes out thick, creamy and incredibly hearty!

Meat eaters won’t even be able to tell that this vegan chili is made without any meat, that’s how hearty it is.

Ingredients in Easy Vegan Chili

  • Vegetables – yellow onion, garlic and carrots for a base flavor.
  • Sweet potato – adds a level of heartiness and takes this chili to the next level!
  • Beans – I use canned black beans and pinto beans, but feel free to use whatever beans you have on hand. Kidney beans or cannellini beans would be another good option. Beans add plant-based protein and make this dish hearty.
  • Corn – fresh, frozen or canned corn will work.
  • Fire roasted diced tomatoes – from a can. Crushed tomatoes will work too, but the fire roasted adds a great flavor.
  • Vegetable broth – water will work too, but the vegetable broth adds some extra flavor.
  • Seasonings – salt, black pepper, cumin powder, smoked paprika, chili powder and cajun seasoning.

How To Make Easy Vegan Chili

All you need is a dutch oven or a large pot and less than an hour to make this delicious chili!

  1. Sauté the onion, garlic, and spices to create a base flavor.
  2. Mix in the carrots, sweet potatoes, beans, tomatoes, and water/vegetable broth and let it simmer.
  3. Using a blender or immersion blender, blend a portion of the chili to achieve that creamy chili texture.
  4. Top with your desired toppings and serve!

Leftovers (if there are any) make for the perfect meal prep. Pack it with an avocado and tortilla chips for a wholesome and balanced lunch.

This Easy Vegan Chili is hearty, wholesome and nourishing. Made with sweet potato, beans, corn, tomatoes and packed with plant-based protein and fiber.

Tips & Tricks

  • Adjust depending on preference – feel free to adjust the seasonings depending on your preference. Add more smoked paprika/chili powder to pack the heat.
  • Allow the chili to sit – the longer the chili sits, the more enhanced the flavors become and the thicker it gets – making it perfect for meal prepping!

Topping Ideas

What’s chili without toppings? The toppings are the best part (in my opinion). Some of my favorite toppings are:

  • avocado
  • vegan sour cream
  • vegan cheddar shreds
  • tortilla chips
  • sliced jalapeños
  • a squeeze of fresh lime juice
This Easy Vegan Chili is hearty, wholesome and nourishing. Made with sweet potato, beans, corn, tomatoes and packed with plant-based protein and fiber.

Serving Suggestions

This chili is a hearty dinner option on it’s own, but if you’re looking for a bigger meal, serve this chili over brown rice or quinoa.

More Hearty Dinner Recipes

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!

 

5 from 2 ratings

Easy Vegan Chili

Megan Murphy
Yield: 6 servings
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
This Easy Vegan Chili is hearty, wholesome and nourishing, made with sweet potato, beans, corn, tomatoes and packed with plant-based protein and fiber.
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Equipment

Ingredients
 

Chili

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 2 tsp cumin powder
  • 1 ½ tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp cajun seasoning
  • 2 carrots, diced
  • 2 sweet potatoes, peeled and cut into 1" cubes
  • 1 15oz can black beans, rinsed and drained
  • 1 15oz can pinto beans, rinsed and drained
  • 1 15oz can corn, rinsed and drained
  • 2 15oz cans fire roasted tomatoes
  • 3 ½ cups vegetable broth, or water

Toppings

  • tortilla chips
  • avocado
  • vegan sour cream
  • vegan cheddar cheese shreds
  • sliced jalapeños

Instructions
 

  • In a dutch oven or large pot over medium heat, add the olive oil and onion. Sauté for 7-8 minutes, until the onions are translucent. Add the garlic and sauté for another 2 minutes.
  • Stir in the salt, black pepper, cumin powder, smoked paprika, chili powder and cajun seasoning.
  • Add in the carrots, diced sweet potatoes, black beans, pinto beans, corn, fire roasted tomatoes, and vegetable broth (or water). Stir to combine, cover, and let it simmer over low-medium heat for 20 minutes.
  • Uncover and let it simmer for another 15 minutes, or until the sweet potatoes are cooked. Remove from heat. 
  • Using an immersion hand blender, blend about ⅓ of the chili. Alternatively, transfer about ⅓ of the chili to a blender and blend until smooth. Then pour the blended mixture back into the pot and stir through.
  • Serve topped with avocado, vegan sour cream, vegan cheddar shreds, tortilla chips and sliced jalapeños or other toppings of choice. 

Video

Serving: 1bowl, Calories: 344kcal, Carbohydrates: 60g, Protein: 12g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 1989mg, Potassium: 888mg, Fiber: 13g, Sugar: 10g, Vitamin A: 15466IU, Vitamin C: 11mg, Calcium: 148mg, Iron: 5mg
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