Print

Hearty Vegan Chili

A steaming white bowl filled with rich, dark Vegan Chili Recipe, featuring visible chunks of sweet potato and beans.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, satisfying recipe for a flavorful vegan chili that is great for meal prepping.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 large sweet potato, peeled and diced (about 1.5 cups)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen corn

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, red pepper, and green pepper. Cook until softened, about 5 to 7 minutes.
  3. Add the garlic, carrots, and celery. Cook for 3 more minutes.
  4. Stir in the diced sweet potato, black beans, kidney beans, and pinto beans.
  5. Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine.
  6. Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Mix well.
  7. Bring the chili to a simmer. Reduce the heat to low, cover, and cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld. For a deeper flavor, simmer for 1 hour.
  8. Stir in the frozen corn during the last 10 minutes of cooking.
  9. Taste and adjust seasonings, adding more salt or cayenne pepper if desired.

Notes

  • For a meatier texture, add 8 ounces of crumbled plant-based ground or 1 cup of cooked lentils with the beans.
  • To make this chili gluten-free, confirm all canned ingredients and spices are certified gluten-free. This recipe is naturally gluten-free.
  • For batch cooking, this chili freezes well. Cool completely, then store in airtight containers for up to 3 months.
  • To make it milder, omit the cayenne pepper. To make it spicier, add 1/2 teaspoon of chipotle powder or a diced jalapeño with the onions.

Nutrition

Find it online: https://cookerycourier.com/vegan-chili-recipe-easy-hearty-best/