This roasted potato chili is made with simple ingredients and full of flavour!! Subscribe for *MOSTLY* whole food plant based recipes every Tuesday and Thursday!
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Sorry about the audio on this one guys! After recording the entire video and making the recipe, I realized that something was off. BUT what can you do!? The show must go on!!
Hey, I’m Candice and I’m a Licensed Health and Nutrition Counselor. I am also plant based certified. Ever since taking a Rouxbe plant based cooking course years ago, I have been OBSESSED with cooking delicious, whole food plant based meals that blow people away! Since going vegan and adopting a plant based diet, I have become a WAAAY better cook than I ever was before! I am so glad you’re here and I hope you love my wholesome plant based recipes just as much as we do!
Forks Over Knives course:
You can also find the Rouxbe Plant Based PRO Certification here:
Where do I get a lot of my recipe inspiration from? The Vegetarian Flavor Bible of course!
I get lots of compliments about my “ANIMALS ARE NOT INGREDIENTS” t-shirt so here’s the link:
Get the full plant based recipe here: Roasted Potato Chili
1 1/2 pounds diced potatoes
1 can diced tomatoes
1 can niblet corn
1 can mushrooms
1 can beans (I used Heinz chili beans but kidney beans or whatever you have on hand is great!)
1 large minced onion
1 pkg chili seasoning
1 pkg onion soup mix
Sea salt to taste
Optional: I like to add more seasoning and this is what I added:
1 tsp each paprika, onion powder and garlic powder
1/2 tsp liquid smoke
1. Pre-heat the oven to 425 degrees. Toss the diced potatoes in onion soup mix and roast for about 20 minutes (or until fork tender.)
2. While these are cooking, saute the onion until translucent and then add the remaining ingredients.
3. Allow to simmer until the potatoes are cooked. Once cooked, add the potatoes, cover and simmer for 20 minutes to let the flavours build. Enjoy!!!
Kitchen gadgets that I use daily in my plant based kitchen:
Black+Decker Powercrush Digital Blender:
Toastmaster 11” Skillet with Glass Lid:
Hamilton Beach 10 Cup Food Processor:
Starfrit Pro Mandoline:
RCA Igloo Ice Maker-Silver:
Magic Bullet 17-piece Mini Blender:
Gear I use to film/photograph my yummy creations:
Canon EOS M50 Mirrorless Camera Kit:
Boya Lavalier Microphone:
Ravelli APLT6M Lightweight Aluminum Tripod:
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About this video:
In this video, my hubby and I make this super simple vegan chili that is loaded with plant based nutrition! Adding roasted potatoes to this chili really kicks up the flavour a notch! This easy, plant based recipe is made with simple ingredients and can be made in less than 30 minutes! I hope you enjoy this fire roasted potato chili recipe as much as we do! Thanks for stopping by and “don’t forget to eat your FORKing vegetables!!!”
#veganchili #veganchilirecipe #thebestveganchilirecipe
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