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5.0 from 12 votes

The Best Vegan Chili You'll Ever Taste

Vegan Chili Recipe – sure to become a mainstay in your household with its spicy and hearty flavor. Pour it over some baked potatoes, top it with vegan cheese and sour cream, and it will transform itself into a cozy bowl of deliciousness.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 241 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 tablespoon avocado oil replace with olive oil
  • 1 large yellow onion finely minced
  • 2 medium carrots peeled and chopped
  • 1 red bell pepper seeded and chopped
  • 1 large garnet yam or sweet potato peeled and chopped
  • 1 oz can red kidney beans rinsed and drained
  • 1 oz can cannellini beans rinsed and drained
  • 3 oz tomato paste
  • 3 c water
  • ½ Jalapeño seeded, finely chopped
  • 4 cloves garlic peeled
  • 1 ½ tablespoon chili powder
  • ½ tsp cayenne pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon coconut sugar
  • 1 teaspoon cacao powder
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. Heat oil in a large pot or Dutch Oven. Add onion and carrots and sauté on medium-high heat stirring occasionally for 5-7 minutes until veggies have softened.
  2. Stir in chopped bell pepper, garlic, jalapeño, and sweet potato, and cook for 5 more minutes.
  3. Stir in all spices, coconut sugar, and cacao powder.
  4. In a small bowl dilute tomato paste with 1 cup of water or broth.
  5. Add Kidney beans, Cannellini beans, tomato paste, and water to the sauteed veggies. Stir to combine and cook on medium-low heat for 15 minutes.
  6. Remove easy vegan Chili from the heat and serve with your favorite toppings.

Notes

  • Storage. This easy Vegan Chili should be stored in the refrigerator in an airtight container. That way it will keep for 3 to 4 days. When ready to serve, reheat healthy Chili in a microwave or in a saucepan.
  • Freezing. This simple vegan Chili can also be frozen. To maintain the flavor, I recommend doing so within 2 hours of cooking. Reserve the portion of a chili soup that you're planning to freeze and let it cool.
  • Distribute vegan Chili among freezer-friendly zipper bags and lay them flat in the freezer in one layer.
  • Defrosting. For fast thawing, place a bag of frozen vegetarian chili in cold water. Make sure the bag doesn't have holes. Wait until Chili has thawed completely. Then, add it to a small pot and simmer for about 5 minutes. Serve with your favorite toppings.

Nutrition Information

Calories 241kcal (12%) Carbohydrates 34g (11%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 882mg (37%) Potassium 824mg (24%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 19681IU (394%) Vitamin C 53mg (59%) Calcium 88mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 241

% Daily Value*

Calories 241kcal 12%
Carbohydrates 34g 11%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Sodium 882mg 37%
Potassium 824mg 18%
Fiber 7g 28%
Sugar 12g 24%
Vitamin A 19681IU 394%
Vitamin C 53mg 59%
Calcium 88mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.