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    Home » Recipes » Main Dish

    Easy Vegan Chili

    Last Updated on September 1, 2022, First Published on January 15, 2020 Leave a Comment

    Prep 15 mins
    Cook 30 mins
    Total 45 mins
    Jump to Recipe Print Recipe Pin Recipe

    This easy vegan chili recipe is spicy, cosy and comforting. It's super versatile, perfect for meal-prep, and made in one-pot!


    This easy vegan chili is one of my favourite things to meal prep as its made in one-pot, keeps well in the fridge, and is super versatile. Are you sold yet? Let's do this!

    Why you'll love this recipe

    I just know you're gonna love this one! It's:

    • Cosy, spicy and comforting
    • Vegan, gluten-free and packed with good-for-you ingredients
    • Made in just one pot
    • Super meal-prep friendly!
    simple homemade chili in a bowl

    How to make one-pot vegan chili

    Like all good recipes, we're starting with sauteed onion and garlic. Then we'll add chopped sweet potatoes and carrots.

    Psst! If you like sweet potatoes, check out my baked sweet potato fries!

    Then we'll add two tins of beans, one tin of chopped tomatoes, and some spices, and simmer the chili for 20 minutes. EASY PEASY.

    a bowl of chili being enjoyed with a spoon

    The secret to making perfect chili

    What's the trick to giving chili depth of flavour without cooking it for hours? Cinnamon!

    Yep, adding a sprinkle of cinnamon to your chili takes things to the next level. Whilst we usually see cinnamon in baked goods (hello: apple pie cinnamon rolls) it also makes a tasty addition to savoury recipes like this chili.

    As well as cinnamon, we're adding cumin, coriander, chilli powder, chilli flakes, and some S+P. For an extra spicy kick and depth of flavour, we'll also add chilli sauce and tomato puree.

    a bowl of vegan chili with a lemon wedge

    different ways to serve vegan chili:

    • Enjoy hot with vegan sour cream, lemon/lime wedges + tortilla chips
    • Serve with rice and fresh spinach
    • Heat up between 2 wholewheat tortillas with a little vegan cheese to make a tasty quesadilla (this is best done once the chili has been in the fridge for a few days as it will be thicker)
    • Serve with easy vegan cornbread (recipe from Choosing Chia)

    FAQ

    How long does homemade chili last?

    Store this bean chili in an airtight container in the fridge for up to 1 week. You can reheat on the stove-top for 5 minutes on low, or in the microwave for 2 minutes.

    Can I make chili with frozen vegetables?

    Yes! This option is cheaper and a lot quicker so perfect for students. Simply swap out the fresh onions, garlic, sweet potatoes and carrots for their frozen counterparts.

    Can I add extra vegetables?

    Yes! For extra health points, add in chopped broccoli, peppers, spinach, or sweetcorn to the chili. Feel free to get creative!

    Can I use different beans?

    You'll need 2 x 400g tins of beans, but they can be black beans, pinto beans, chickpeas...whatever takes your fancy!

    I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

    a bowl of chili topped with herbs

    Easy Vegan Chili

    This easy vegan chili recipe is spicy, cosy and comforting. It's super versatile, perfect for meal-prep, and made in one-pot!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 329kcal
    Author: Shivani Raja
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    Ingredients

    • ½ Red Onion finely diced
    • 2 cloves Garlic minced
    • 1 tablespoon Sunflower Oil
    • 4 Sweet Potatoes peeled and diced into ½ inch chunks
    • 1 Carrot peeled and finely diced
    • 2 x 400g tins Beans of choice - I used 1 tin kidney beans and 1 tin mixed beans
    • 1 tin Chopped Tomatoes
    • ½ teaspoon Ground Cumin
    • ½ teaspoon Ground Coriander
    • ½ teaspoon Chilli Powder
    • ½ teaspoon Chilli Flakes
    • Salt and Pepper to taste
    • ¼ teaspoon Cinnamon
    • 1 teaspoon Chilli Sauce or more/less to preference
    • 1 tablespoon Tomato Puree

    Instructions

    • Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for about 5 minutes until soft.
    • Add the sweet potatoes and carrots and stir to combine. Add 1 cup of boiling water to the pot, and cook on medium-low for 8-10 minutes until the sweet potatoes soften a little.
    • Drain and rinse the 2 tins of beans then add to the pot along with the chopped tomatoes. Add the spices, chilli sauce and tomato puree then stir well to combine.
    • Cover and simmer for 20 minutes on medium-low until the beans and sweet potato are cooked through. Serve hot with lemon wedges and vegan sour cream.

    Notes

    • This chili will store in an airtight container in the fridge for up to 1 week.
     

    NUTRITION

    Serving size: ¼ of the chili
    Calories: 329 kcal | Fat: 11.2g | Saturated Fat: 1.2g | Cholesterol: 0mg | Sodium: 719mg | Carbohydrates: 48.8g | Fiber: 12.5g | Sugar: 12.6g | Protein: 9.7g 

    Nutrition

    Calories: 329kcal
    Did you make this recipe?Mention @shivani.loves.food or tag #shivanilovesfood!

    More Simple vegetarian main dishes

    • One Pot Feta Pasta
    • Vegan Burrito Bowls
    • Cauliflower Buddha Bowl
    • Sweet Potato Mac and Cheese

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    I'm Shivani, and I ❤ food!

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