Easy Vegan Chili

Megan
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5 from 2 votes

This Easy Vegan Chili is hearty, wholesome and nourishing. Made with sweet potato, beans, corn, tomatoes and 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.

In my opinion, chili is highly underrated. I didn’t eat it that much growing up, but when I finally discovered it, I loved it. It’s pure comfort in a bowl. This Easy Vegan Chili recipe is a staple in our home, especially on a chilly night. Did I mention that the leftovers (if there are any) make for the perfect meal prep? I currently have some prepped in the fridge now for the week ahead. I pack it with an avocado and tortilla chips for a wholesome, balanced lunch.

Meat eaters won’t even be able to tell that this Vegan Chili is made without any meat, that’s how hearty it is. Thanks to the beans, this dish is far from lacking in protein. The recipe is incredibly simple, requiring just one pot and 8 plant-based ingredients. It bursts with flavor!

Easy Vegan Chili Ingredients

• Onion – I typically use yellow or red onion.

• Garlic

• Carrots

• Sweet Potato

• Black Beans – canned

• Pinto Beans – canned

• Corn – canned

• Fire Roasted Diced Tomatoes – canned. Regular diced tomatoes will work too.

Vegetable Broth – water will work too.

• Spices: 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 tasty Vegan Chili.

1. Sauté the onions, garlic, and spices to create flavor.

2. Mix in the carrots, sweet potatoes, beans, tomatoes, and water/vegetable broth, and cook.

3. Blend a portion of the chili to achieve that notorious chili texture.

4. Top with your desired toppings and serve!

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

Chili Toppings

The toppings! What’s chili without toppings? The toppings are the best part (in my opinion). I love to top my chili with the following:

• avocado

• vegan sour cream

• vegan cheddar shreds

• tortilla chips

• sliced jalapeños – seeds removed

• lime

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

Keep warm with this winter with this flavorsome Vegan Chili. If you give it a try, please let me know how you like it in the comments. I always love to hear from you!

More Hearty Recipes:

Black Bean and Sweet Potato Rice Mixture

Vegetable Farro Soup

Roasted Buffalo Cauliflower Bowl

Easy Vegan Chili

This Easy Vegan Chili is hearty, wholesome and nourishing, made with sweet potato, beans, corn, tomatoes and packed with plant-based protein and fiber.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Author: Megan

Equipment

Ingredients

Chili

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons cumin powder
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon 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 seeds removed

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.
  • Now it's time to serve! Top with avocado, vegan sour cream, vegan cheddar shreds, tortilla chips and sliced jalapeños or other toppings of choice. 

Video

Nutrition

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

Nutrition information is automatically calculated, so it should only be used as an approximation.

5 from 2 votes (2 ratings without comment)

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