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+ servings
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!
Course Main Course
Cuisine Mexican, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 329kcal
Author Shivani Raja


  • ½ Red Onion finely diced
  • 2 cloves Garlic minced
  • 1 tbsp Sunflower Oil
  • 4 Sweet Potatoes peeled and diced into 1/2 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 tsp Ground Cumin
  • ½ tsp Ground Coriander
  • ½ tsp Chilli Powder
  • ½ tsp Chilli Flakes
  • Salt and Pepper to taste
  • ¼ tsp Cinnamon
  • 1 tsp Chilli Sauce or more/less to preference
  • 1 tbsp Tomato Puree


  • 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.


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


Serving size: 1/4 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 


Calories: 329kcal