The Ultimate Vegan Chili Recipe
This vegan chili is soooo good! It literally tastes the same as the chili I used to have with meat when I was younger, but obviously this recipe does not have the meat! It's great to enjoy with a nice salad on a side and its perfect for tailgaters or colder winter days. Plus, this recipe feeds 5 people and is great to make when you have people over for dinner. Or, you can even double this recipe and enjoy leftovers throughout the entire week.
Servings: 6
Calories: 254kcal
Equipment
- 1 big pot
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic
- ½ onion
- 2 large carrots or a handful of baby carrots
- 1 bell pepper
- 1 medium sweet potato peeled
- 2 tsp chili powder
- 1 tbsp favorite hot sauce
- 1 tsp cumin
- 1 tsp cayenne pepper (2 if you want it spicy!)
- ½ tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- 2 (14.5) oz cans of crushed tomatoes (ideally with green chiles)
- ¾ cup vegetable broth
- ¼ cup water
- 1 (15) oz can black beans
- 1 (15) oz can kidney beans
Instructions
- Mince the garlic, dice the ½ onion, carrots, bell pepper, and peel and cube the sweet potato into half inch cubes. Meanwhile, heat up the olive oil in the big pot until it is hot. Add all these ingredients to the large pot over medium heat and sauté the ingredients for 5 minutes or until the veggies begin to soften, stirring every once in a while. The onion and garlic should start becoming more aromatic by this point as well.
- Next, add the chili powder, hot sauce, cumin, cayenne, paprika, salt, and pepper to the pot and stir until the spices are fully incorporated. I usually mix up all the spices in a separate bowl while the other ingredients are sautéing to quickly add in all the spices at the same time, but this is totally optional.
- Add the two cans of crushed tomatoes, veggie broth, water, and beans to the pot and mix together. Bring the mixture to a boil then turn down your heat to low and simmer the chili (uncovered) for 30 to 45 minutes or until the sweet potatoes are tender. You can test this by checking if a sweet potato cube can easily be cut by fork with little pressure. You can also cook the chili longer if you want it to be a thicker consistency.
- Allow the chili to cool for 5 minutes and then serve hot with avocado, a side-salad, and/or tortilla chips. Enjoy!
Notes
- Don't let those potato and onion skins go to waste! You can make some delicious potato peel chips with this recipe HERE and you can save your onion skins and other vegetable scraps to make your own veggie broth. I haven't personally tried making my own veggie broth, but you can check out this recipe HERE.