Vegan Chili Recipe
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Well Plated · by Erin Clarke★ 5.0 (4)

Vegan Chili Recipe

NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 39%
CARBS 82G68% OF CAL
20G FIBER48G OTHER14G TOTAL SUGAR
FAT 14G27% OF CAL
4G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty plant-based chili loaded with beans, sweet potatoes, and smoky spices. Cozy and warming, it's perfect for chilly evenings and tastes even better as a leftover.

mainamericansoupbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1½ tablespoons extra-virgin olive oil
  • 1 medium yellow onion (chopped (about 1½ cups))
  • 2 red bell peppers (chopped (about 2 cups))
  • 1 green bell pepper (chopped (about 1 cup))
  • 2 medium sweet potatoes (peeled and ¼-inch diced (about 1 pound or 3 cups diced))
  • 4 cloves garlic (minced (about 4 teaspoons))
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1½ teaspoons unsweetened cocoa powder
  • 1½ teaspoons kosher salt (plus more to taste)
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (28-ounce) can diced tomatoes in their juices
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 2 cups low-sodium vegetable broth
  • 2 teaspoons red wine vinegar
  • 1½ teaspoons pure maple syrup
  • Sliced avocado
  • Chopped fresh cilantro
  • Crushed tortilla chips
  • Lime wedges
  • Dairy free cheese or sour cream
PREP
15M
SODIUM
1300MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.