Easy Vegan Chili

Ingredients

• 30 ml (2 tbsp)olive oil
• 1yellow onion, diced
• 2 clovesgarlic, minced
• 7.5 ml (1 1/2 tsp)salt
• 5 ml (1 tsp)black pepper
• 10 ml (2 tsp)ground cumin
• 7.5 ml (1 1/2 tsp)smoked paprika
• 5 ml (1 tsp)chilli powder
• 5 ml (1 tsp)Cajun seasoning
• 2carrots, diced
• 2sweet potatoes, peeled and cut into 2.5 cm (1-inch) cubes
• 1 x 425 g can (15 oz), rinsed and drainedblack beans
• 1 x 425 g can (15 oz), rinsed and drainedpinto beans
• 1 x 425 g can (15 oz), rinsed and drainedcorn
• 2 x 425 g cans (15 oz each)fire-roasted tomatoes
• 830 ml (3 1/2 cups)vegetable stock or water
• To tastetortilla chips
• To tasteavocado
• To tastevegan sour cream
• To tastevegan cheddar-style shreds
• To tastesliced jalapeños

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and sauté for 7–8 minutes, until translucent. Add the garlic and cook for another 2 minutes.

2. 2

   Add the spices

   Stir in the salt, black pepper, cumin, smoked paprika, chilli powder and Cajun seasoning.

3. 3

   Simmer the chilli

   Add the carrots, sweet potatoes, black beans, pinto beans, corn, fire-roasted tomatoes and vegetable stock or water. Stir to combine, cover the pot and simmer over low-medium heat for 20 minutes.

4. 4

   Cook until tender

   Remove the lid and simmer for another 15 minutes, or until the sweet potatoes are cooked. Take the pot off the heat.

5. 5

   Blend for thickness

   Use an immersion blender to blend about one-third of the chilli. Alternatively, blend about one-third in a blender until smooth, then return it to the pot and stir it through.

6. 6

   Add the toppings

   Serve with avocado, vegan sour cream, vegan cheddar-style shreds, tortilla chips and sliced jalapeños, or other toppings of your choice.

What is vegan chilli?

Chilli is a hearty American stew built around beans, tomatoes and spices. This version leaves out meat and uses sweet potato, corn and two kinds of beans for a filling, varied bowl.

Smoked paprika, cumin and Cajun seasoning give the tomato-rich base warmth and savoury depth. Blending a portion at the end thickens the broth without losing all the chunks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 344 calories, 12g protein, 60g carbs, 7g fat.

The beans, corn and sweet potatoes provide most of the carbohydrates, while the beans also contribute plant-based protein. Olive oil and avocado supply much of the fat, with extra variation depending on how much of the optional toppings you use. Balance a bowl with a green salad or another serving of non-starchy vegetables.

The key ingredients

Sweet potatoes: cut them into evenly sized cubes so they cook at a similar pace. Their sweetness balances the smoky, savoury seasoning.

Beans and corn: rinsing and draining the canned ingredients helps keep the chilli from becoming overly briny. Black beans and pinto beans give the bowl different textures.

Fire-roasted tomatoes: these provide the main tomato base and a charred note that suits the smoked paprika.

Build the flavour first

Onion and garlic: give the onion the full 7–8 minutes to soften before adding the garlic. The additional 2 minutes lets the garlic become fragrant without needing to brown it.

Spices: stir them into the softened aromatics before adding the liquid and vegetables. This distributes the seasoning through the pot.

Get the texture right

Sweet potatoes: simmer with the lid on for 20 minutes, then check their tenderness during the uncovered 15-minute simmer. They should be cooked through but still hold their shape before blending.

Blending: purée about one-third of the chilli, then stir it back in. This makes the liquid thicker while keeping beans, corn and vegetables visible in the finished dish.

Allow time to simmer

The recipe takes 60 minutes in total, including 7–8 minutes to soften the onion, 2 minutes for the garlic and 35 minutes of simmering. Keep the heat at low-medium once the pot is covered.

After removing the lid, keep the chilli at a gentle simmer and use the sweet potatoes as the doneness cue. If they are not tender yet, continue cooking until they are.

Serving and toppings

Tortilla chips add crunch, while avocado and vegan sour cream bring a cool contrast to the warm spices. Vegan cheddar-style shreds and sliced jalapeños let each person adjust their bowl.

For a more substantial meal, serve the chilli with rice or warm tortillas. Add the toppings just before serving so the chips stay crisp.

Recipe notes & tips

• Dice the sweet potatoes into similar-sized cubes so they finish cooking at about the same time.
• Rinse and drain both beans and the corn before adding them to the pot.
• Keep the chilli at a gentle simmer rather than a vigorous boil.
• Check the sweet potatoes with a fork before taking the pot off the heat.
• Blend only about one-third of the chilli to keep a mix of smooth broth and chunky vegetables.
• Add tortilla chips just before eating to preserve their crunch.

Variations

• Adjust the heat: use fewer jalapeños for a milder bowl or add more at the table.
• Use water: replace the vegetable stock with water as allowed in the recipe.
• Change the toppings: try extra avocado or vegan sour cream to finish each serving.
• Make it chunkier: blend less than one-third of the chilli for a looser, more textured result.
• Add rice: serve the chilli over cooked rice for a heartier meal.

Common mistakes to avoid

• Uneven sweet potato cubes: cut them to a similar size so they cook evenly.
• Rushing the onion: sauté it for 7–8 minutes until translucent before adding the garlic.
• Burning the garlic: add it after the onion has softened and cook it for only another 2 minutes.
• Skipping the tenderness check: simmer until the sweet potatoes are cooked before blending.
• Blending the whole pot: purée about one-third to keep plenty of texture.
• Adding chips too early: top each bowl just before serving so they do not turn soggy.

How to store

Refrigerate leftover chilli in a covered container and use within 3–4 days. Reheat gently in a saucepan or in the microwave until piping hot, adding a splash of water if it has thickened; store toppings separately.

Frequently asked questions