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Home » Recipes » Dairy Free

Easy Vegan Chili

By Erin · October 10, 2020 · Updated September 27, 2021 · 2 Comments

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Gluten FreeDairy FreeVeganVegetarian
bowl of beans and sweet potato
chili with text overlay
chili in a dutch oven

This Easy Vegan Chili will become your go-to for meatless meals! It's made with sweet potatoes, black beans and pinto beans and can easily be made in the slow cooker or over the stove and enjoyed throughout the week.

bowl of beans and sweet potatoes

This chili may seem like your basic vegetarian chili, but it's not! The flavor of the onions + garlic pair perfectly with spices like cumin, chili powder and chipotle powder. It kind of reminds me of my Butternut Squash Chili -- similar, but different.

I just love prepping chili on a Sunday afternoon, and then enjoying it for dinner that night and/or throughout the week. It pairs wonderfully with my vegan mac and cheese or with these fudgy vegan brownies for dessert (just saying!).

This chili is both vegan and gluten free, so everyone can enjoy it!

chili ingredients on a table with text overlay

Ingredient notes

Sweet potato - Can sub butternut squash

Beans - The recipe calls for a combination of black beans and pinto beans, but you can sub kidney beans if needed

Tomatoes - I like using canned fire roasted diced tomatoes in my chili recipes because I think it gives it a kick and a little more flavor. But, you can sub plain diced tomatoes if you prefer.

Method

First: Sauté. Add oil, onion and garlic to a dutch oven or a large, deep skillet and sauté over medium heat for 2-3 minutes or until the onions are soft. Add the spices and stir for 1 more minute.

Second: Simmer. Add the remaining chili ingredients and bring everything to a boil, then reduce heat to low, place a lid on top and simmer chili for 15 minutes.

diced onions in a dutch oven

Third: Add toppings. See "notes" below for topping ideas.

Notes

  • Make sure to drain and rinse the beans before adding them to the pot
  • Want to use dried beans instead? Check out this guide by The Spruce Eats on how to use measure and use dried beans

Topping ideas include:

  • Avocado
  • Cilantro
  • Vegan yogurt
  • Shredded vegan cheddar cheese
  • Green onion
  • Sliced jalapeño pepper
  • Sprinkle of nutritional yeast

Can this be made in the slow cooker?

Yup! Sauté the onion and garlic until soft, then transfer them, along with the remaining chili ingredients, to your slow cooker, give it a good stir and cook on HIGH for 4 hours.

How should this be stored?

Store chili in a sealed container in the refrigerator for up to 4 days. Or, place chili in a freezer-safe bag or container for up to 4 months.

bowl of chili

More vegan recipes

  • Black Bean Soup
  • Butternut Squash Curry
  • Cauliflower Quinoa Meatballs

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

bowl of beans and sweet potatoes

Vegan Chili

This Easy Vegan Chili will become your go-to for meatless meals! It's made with sweet potatoes, black beans and pinto beans and can easily be made in the slow cooker or over the stove and enjoyed throughout the week.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Erin

Ingredients

  • 1 tablespoon olive oil
  • 1 cup yellow onion diced
  • 3 garlic cloves minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon chipotle powder
  • 2 tablespoon tomato paste
  • 2 cups sweet potatoes peeled and diced
  • 15 oz. black beans drained and rinsed
  • 15 oz. pinto beans drained and rinsed
  • 15 oz. fire roasted diced tomatoes with juices
  • 2 ½ cups vegetable broth
  • salt and pepper to taste

for toppings:

  • 1 avocado
  • 2 tablespoon cilantro or more

Instructions

for stovetop:

  • Add oil, onion and garlic to a dutch oven or large skillet and sauté over medium heat for 3 minutes or until onions are soft. Then, add chili powder, cumin and chipotle powder and sauté for 1 minute.
  • Add tomato paste, sweet potato, black beans, pinto beans, tomatoes, and vegetable broth and bring chili to a boil. Then, reduce heat to a simmer, cover the pot and simmer chili for 15 minutes or until potatoes are soft. Add salt and pepper to taste.
  • Top chili with avocado and cilantro and enjoy!

for slow cooker:

  • Add oil, onion and garlic to a skillet and sauté over medium heat for 3 minutes; transfer mixture to your slow cooker.
  • Add remaining chili ingredients to your slow cooker and cook on HIGH for 4 hours.
  • Top chili with avocado and cilantro and enjoy!

Video

Notes

*Calories are per serving and are an estimation
Other topping ideas include: shredded vegan cheese, vegan yogurt, jalapeño pepper, green onions

Nutrition

Calories: 442kcal | Carbohydrates: 80g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Sodium: 870mg | Potassium: 1236mg | Fiber: 23g | Sugar: 10g | Vitamin A: 10545IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 6mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Matt says

    January 17, 2021 at 10:23 pm

    5 stars
    Just made this in the slow cooker and it’s amazing!

    Reply
    • Erin says

      January 18, 2021 at 7:15 am

      Thanks Matt -- glad you liked it!

      Reply

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