Vegan Chili
This hearty and delicious chili is so flavorful that both vegans and meat-eaters will be thoroughly satisfied, not even missing the meat. Brimming with sweet potatoes, two types of beans, fire-roasted tomatoes, and a touch of flavor-enhancing beer, this vegan chili compensates for the absence of meat with its rich taste. It makes for a cozy weeknight dinner, and its delightful leftovers are perfect for the following days. Additionally, it's an excellent crowd-pleaser, ideal for serving at your Super Bowl party or any gathering.What are the ingredients in vegan chili?In place of traditional ground beef, this vegan version is packed with sweet potatoes and two types of beans for protein. The recipe is generously filled with various vegetables like bell peppers, fire-roasted tomatoes, and onions, enhancing the flavor and texture. We've used all the classic spices to ensure this chili tastes just as, if not more, comforting than the original. For an extra punch, we added a bottle of beer to elevate the simmering flavors, but feel free to omit it if you prefer.How should I serve vegan chili?We enjoy serving this chili with a delightful array of toppings such as avocado, lime wedges, and scallions. However, feel free to customize it with your favorite toppings! Vegan sour cream will add a creamy touch, while your preferred hot sauce can add a spicy kick. And let's not forget a sprinkle of vegan shredded cheese to add extra indulgence.For those who are vegetarian and not vegan (or gluten-free), serving this chili on top of a slice of cornbread will create an even heartier and satisfying meal.StorageAny leftover chili can be stored in an airtight container in the fridge for around 5 days. The great news is that this chili tastes just as good when reheated, making it an excellent meal prep option for the week ahead!
Ingredients
- 1 tbsp. olive oil
- 2 bell peppers, diced
- 1 yellow onion, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. dried oregano
- kosher salt
- Freshly ground black pepper
- 1 (12-oz) bottle Mexican beer such as Modelo
- 1 large sweet potato, cut into 1/2" cubes
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (28-oz) can diced fire-roasted tomatoes
- 2 c. vegetable broth
FOR TOPPING
- 1 avocado, sliced
- Lime wedges
- thinly sliced scallions
Instructions
- In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
- Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, around 20 minutes.
- Serve with the toppings of your choice.
Nutrition
Calories: 1940kcalCarbohydrates: 190gProtein: 77gFat: 53gSaturated Fat: 8gSodium: 7666mgPotassium: 6905mgFiber: 101gSugar: 49gCalcium: 985mgIron: 26mg
Tried this recipe?Let us know how it was!