Healthy Vegan Chili Recipe! Learn how to make a delicious vegetarian chili using sweet potatoes, canned black beans, fire-roasted tomatoes, fresh veggies, and warming spices. An easy, nourishing, one-pot meal that cooks right on the stovetop and is hearty enough to satisfy all appetites.
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TIMESTAMPS
0:00 Intro
0:29 Prepping The Veggies
1:03 Dicing An Onion
1:32 Chopping Bell Pepper’s
1:57 Chopping Garlic
2:22 Preparing The Sweet Potatoes
3:20 Making The Chili, Sauteeing The Veggies
4:04 Adding The Flavor Boosters
4:57 Adding The Rest Of The Ingredients
5:40 Let The Chili Cook!
6:01 Using Warming Spices For Comfort Food
6:31 Your Chili Is Ready
6:55 Serve And Enjoy
7:24 Outro…
VEGAN | VEGETARIAN CHILI RECIPE
1 tablespoon olive oil
1 onion, chopped
2 bell peppers, chopped (any color works!)
4 cups chopped sweet potatoes, about 2 medium sweet potatoes
4 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons curry powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 15-ounce cans fire fire-roasted diced tomatoes
2 15-ounce cans of black beans, drained and rinsed
4 cups low sodium veggie broth
*optional toppings: shredded cheese, chopped avocado, diced onion, sliced scallions, fresh cilantro, sour cream
Heat the olive oil in a large medium to large pot. Add in the onions, peppers, and sweet potatoes along with a pinch of salt. Cook, stirring occasionally, until the onions begin to turn translucent and everything is fragrant, about 5 minutes.
Stir in the garlic, chili powder, cumin, and curry powder along with a little more salt and some black pepper.
Add the tomatoes, beans, and broth and stir. Bring everything up to a light boil and then reduce down to a simmer and cook for about 30 minutes, stirring occasionally, or until the chili has reduced down and has a nice hearty consistency.
Serve in your favorite bowl and top with your favorite chili toppings. Enjoy!
Notes
Storing: Once your chili has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop until warmed through.
Freezing: Portion cooled chili into freezer-safe bags or containers, leaving an inch at the top for expansion. Flatten the bags to save space and freeze for up to 4 months. Thaw in the refrigerator overnight and reheat on the stove or microwave until hot.
NUTRITIONAL ANALYSIS
Serving: 1.5cups | Calories: 270kcal | Carbohydrates: 49g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1189mg | Potassium: 752mg | Fiber: 12g | Sugar: 11g | Vitamin A: 14860IU | Vitamin C: 57mg | Calcium: 118mg | Iron: 4mg
#veganchili #vegetarianchili #healthyrecipes
35 Comments
I can’t wait to make this! Thanks, Dani!
I haven't even watched this yet and I'm excited for it. I got the notification and didn't even hesitate to click it. Been missing chili cheese fries. And homers vegan chili is not doing it!
This Vegan Chili is a great recipe to enjoy throughout the holiday season! Make a big pot to enjoy when you need something warm, cozy, and nourishing. XO – Dani
Hi Dani! 🥰 I've made your chili a couple of times, and it's De-licious!! Thanks for sharing and Happy Thanksgiving, my dear friend!
I actually made a pot of your chili con carne this week, minus the meat. It is one of my all-time favorite recipes. This time I added butternut squash and a handful of leftover spinach leaves. And, if any of your followers have a dairy allergy like me, VioLife Cheddar Shreds are the best tasting non-dairy cheese to top off the chili.
The size of that onion,, It's like a beach ball 🙂
Thanks for sharing Dani! I’ve been trying to eat less meat recently so this was perfect!
I have made this many times and it never disappoints.
Thank you ..
You are a Good teacher..
Your family is blessed!!! Love the video's 🤗👏🌄🌻
You had me at 🌱 VEGAN…❤❤❤!
Looks so good!! Mouth is watering already
That looks delicious! I love curry powder, but I've never added it to chili. I will give this a try here in the next few weeks. Thanks for the recipe!
Sounds delicious! I wanted to compliment you look really pretty.. You’re glowing 🙂
Thank you Dani. Love your recipes and your tips. The only annoying thing was the little banners appearing in the middle of the chopping techniques. Can they be moved to the upper corner? That would be great! Thank you!
an easy swap out that doesn't change this seasonal flavor profile too much is dice butternut squash in place of sweet potato
It has similar anti-oxidants with lower glycemic numbers though lower in protein and fiber content.
You can even often find it frozen.
Wow, can’t wait to try it, Thanks 😍
Is this recipe in your cookbook?
Looks delish!
In a pressure cooker sans canned beans. Make ahead and ready for various dishes.
Thank you Dani for this Vegetarian recipe 💖 It looks so yummy and nutritious, I can’t wait to make it!
A very healthy chili recipe
Thank you for kicking off the Fall/Winter season with a Vegan recipe✨I’ll be making this, regularly!
Terrific knife skills, btw!
THANK YOU!
I made a similar recipe last week, but microwaved the sweet potato a bit prior to adding to the pot – in order to reduce the time needed on the stove. I also added chucks of carrots and celery to add a variety of flavors, textures, and nutrients.
I always look forward to your recipes coming out. You and Lisa from Downshiftology are my favorite food creators. You make food that is delish, doable (not 6000 steps and expensive ingredients) and walk us through it all. Happy Thanksgiving to you and your family Dani.
So delicious and healthy, thank you for sharing your idea😊
Great recipe. Thanks for sharing.
Looks delicious 😋 thanks!
Just did it for lunch and prep.
It was delicious, thank you for your beautifull recipes. 😍😍
OMG! I made this yesterday after watching your video and it was delicious! And it’s even more delicious the next day if you can even imagine! I love your recipes! You mentioned, if you want a little kick you can add some cayenne pepper and I was wondering how much would you add to the recipe? I’m not a cook, so I just didn’t know how to measure that out.thank you!
Love your recipes. And really appreciated the cutting tutorial as well.😊
Hi
Made this tonight……very, very good!!!!!
Yummie! Thank you Dani! 😊
Made this and it is so so good!!