Vegan Chili Recipe

White bowl filled with chili with chunks of sweet potato, celery, white beans and black beans with plants in the background.

This easy vegan chili recipe is the perfect weeknight or meal prep staple, and comes together in 30 minutes!

Course dinner, lunch, Main Course, Soup, supper

Cuisine American, Mexican

Keyword breakfast recipe, chili recipe, easy chili recipe, healthy chili, healthy chili recipe, meal prep, soup, vegan chili recipe, vegan dinner, vegan lunch, vegan meal prep, vegan soup

Prep Time 10

Cook Time 30

Total Time 40

Author Lauren McNeill, RD

Ingredients

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

Instructions

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!

Notes

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.