Vegan Chili Recipe
Packed with beans, sweet potatoes, and smoky spices, this vegan chili recipe is a cozy meal that’s plant-based and so easy to make!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 6 servings
Ingredients
- 1½ tablespoons extra-virgin olive oil
- 1 medium yellow onion chopped (about 1½ cups)
- 2 red bell peppers chopped (about 2 cups)
- 1 green bell pepper chopped (about 1 cup)
- 2 medium sweet potatoes peeled and ¼-inch diced (about 1 pound or 3 cups diced)
- 4 cloves garlic minced (about 4 teaspoons)
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1½ teaspoons unsweetened cocoa powder
- 1½ teaspoons kosher salt plus more to taste
- ¼ teaspoon cayenne pepper optional
- 1 (28-ounce) can diced tomatoes in their juices
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 2 cups low-sodium vegetable broth
- 2 teaspoons red wine vinegar
- 1½ teaspoons pure maple syrup
For Serving:
- Sliced avocado
- Chopped fresh cilantro
- Crushed tortilla chips
- Lime wedges
- Dairy free cheese or sour cream
Instructions
- In a large Dutch oven or similar large, sturdy pot, heat the olive oil over medium. Once it is hot, add the onion, red bell peppers, green bell pepper, and sweet potatoes. Cook, stirring occasionally, until the onions are turning translucent and the peppers begin to soften, about 10 minutes.
- Reduce the heat to medium low. Add the garlic, tomato paste, chili powder, cumin, smoked paprika, cocoa powder, salt, and cayenne. Cook and stir for 1 minute, until very fragrant.
- Stir in the diced tomatoes, beans, and vegetable broth. Bring the mixture to a boil. Partially cover the pot and reduce the heat to a simmer. Continue cooking for 30 minutes, stirring periodically and adjusting the heat as needed so that you maintain a gentle simmer.
- Remove from the heat. With an immersion blender, partially puree the chili to thicken it a little, but leave it plenty chunky, a few pulses should do it (or you can carefully transfer 2 big ladlefuls of the chili to a blender and puree, then stir the blended portion back into the chili.)
- Stir in the vinegar and maple syrup. Taste and adjust the seasoning as desired—you may want more salt, maple syrup, or cayenne depending on your heat and flavor preferences.
- Serve hot with desired toppings such as avocado, chopped cilantro, vegan sour cream, lime wedges, or toasted pepitas.
Notes
- TO STORE: Refrigerate this vegan chili in an airtight container for up to 5 days.
- TO REHEAT: Warm on the stovetop over medium-low heat until hot, adding a splash of broth or water if it’s too thick. The microwave also works if you’re heating a single bowl of chili.
- TO FREEZE. Transfer the chili to a freezer bag or airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 6)Calories: 374kcalCarbohydrates: 68gProtein: 16gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gPotassium: 1387mgFiber: 20gSugar: 12gVitamin A: 12972IUVitamin C: 88mgCalcium: 180mgIron: 7mg
