What is winter without an easy vegan chili recipe? This easy vegan chili recipe is my go-to for those nights when you’re not sure what to throw together, but want it to be quick, easy and delicious. I also love that this vegan chili relies mostly on canned ingredients, meaning it’s less likely that you’ll have to make a run to the grocery store!
I love vegan chili because it’s an easy way to get multiple servings of beans in one go. Beans are excellent sources of plant-based protein, fiber, and iron. I use chickpeas and black beans in this recipe, but feel free to use whatever type of beans you have on hand! If beans make you gassy, check out my 12 Tips to Reduce Bloating!
The not-so-secret ingredient that makes this vegan chili recipe extra delicious? Cocoa powder! Cocoa powder adds a richness and fuller flavor, but trust me, it won’t taste chocolatey! To add some extra nutrition to this recipe I used sweet potato, canned tomatoes, celery and carrots, but feel free to add any additional vegetables that you like!
I hope you like this easy vegan chili recipe as much as I do! Let me know if you try it out, and make sure to tag me on Instagram and leave a comment down below letting me know how it is!
Vegan Chili Recipe
This easy vegan chili recipe is the perfect weeknight or meal prep staple, and comes together in 30 minutes!
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 stalks celery diced
- 2 carrots diced
- 1 sweet potato diced
- 2 cans diced tomatoes no salt added
- 154 mL tomato paste
- 1 can chickpeas drained and rinsed
- 1 can black beans drained and rinsed
- 1 cup vegetable stock no salt added
- 2.5 tbsp chili powder
- 1/2 tbsp cumin
- 1/2 tbsp smoked paprika
- 1 tbsp cocoa powder
- 1 tsp chili flakes
- salt and pepper to taste I did 1/2 tsp each
Sauté onion and garlic in a large pot over medium heat until onion is translucent.
Add celery, carrots and sweet potato and sauté for 5 minutes more.
Add remaining ingredients. Bring to a low boil over medium heat, then cover and reduce to low heat, letting simmer for about 25 minutes or until sweet potato is fork-tender. Serve and enjoy!
This recipe can also be made in a pressure cooker (cook for 10 minutes at high pressure) or in a slow cooker over high heat for 4 hours.
Want more recipes? Check out my Everyday Vegan Soups Ebook! 12 Vegan Sauces that Nourish from the Inside Out. All recipes come together in 30 minutes or less and use ingredients that you can find at any grocery store!
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