Soups Vegan Vegetarian

Thick and Hearty Vegan Chili

If you think you need to put meat in chili to make it rib-stickingly delicious and hearty, I hate to break it to you . . . but you’re wrong. Really, really wrong. This vegan version of chili is full of beautifully-colorful and nutritious veggies and protein-packed beans, making it an ideal choice for a meatless dinner that your whole family will love. 

On top of being healthy, this thick and hearty vegan chili is (gasp!) actually even more tasty than traditional, meaty chili, in my humble opinion. Serve this with a thick chunk of cornbread, a side salad, on top of nachos, or all alone. Whatever way you choose to serve and enjoy this chili, I’m guessing you will want to make it a staple at your house from here on out.  


1 yellow onion, diced

4 cloves of garlic, minced

1 Tbsp. olive oil

1 carrot, chopped

1 red bell pepper, chopped

1 medium sweet potato, diced

1 4 oz. can of green chiles

1 28 oz. can of diced tomatoes

1 15 oz. can of kidney beans

1 15 oz. can of corn

1 c. vegetable broth

2-3 Tbsp. chili powder

1 Tbsp. cumin

2 tsp oregano 

1 tsp. paprika

Salt and pepper

Serve with:

Shredded cheese (or vegan cheese)

Sour cream (or vegan sour cream)

Green onions



Tortilla chips

Heat olive oil in a large pot over medium high heat. Add the onion, carrot, red bell pepper, sweet potato and green chiles and cook for 5-6 minutes, or until soft and fragrant. Add the garlic and cook for one more minute. Add the spices, except for salt and pepper, and mix with the cooking vegetables for one minute.

Add the broth, tomatoes, kidney beans, and corn to the pot and bring to a boil. Reduce the heat to medium low and allow the chili to simmer for 30 minutes so that the flavors have time to infuse. Feel free to add more broth, if necessary, during the cooking process. Season with salt and pepper to taste. Serve hot with your favorite toppings!

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