Vegan Chili Sin Carne
This hearty vegan chili is packed with flavor from various spices and plant-based ingredients. It's a comforting and satisfying meal perfect for a cozy night in or a crowd-pleasing potluck dish. Enjoy it on its own or with your favorite toppings.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 311 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 tbspolive oil
- 1 pcsyellow onion, diced
- 3 clovegarlic, minced
- 1 pcsred bell pepper, diced
- 2 tbspchili powder
- 1 tbspcumin
- 1 tspsmoked paprika
- 0.5 tsporegano, dried
- 800 gcanned diced tomatoes, undrained
- 400 gcanned kidney beans, rinsed and drained
- 400 gcanned black beans, rinsed and drained
- 2 cupvegetable broth
- 1 pcssweet potato, peeled and diced
- 1 cupcorn kernels, fresh or frozen
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 2 tbspvegan sour cream(optional)
- 2 tbspfresh cilantro, chopped(optional)
- 0.5 pcsavocado, diced(optional)
Equipment
measuring cups · knife · cutting board · large pot · measuring spoons · wooden spoon
The method
Step by step
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the yellow onion and red bell pepper and cook for 5-7 minutes until softened, stirring occasionally.
About 7 min
- 3
Stir in the garlic, chili powder, cumin, smoked paprika, and oregano; cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Add the canned diced tomatoes, kidney beans, black beans, vegetable broth, and sweet potato to the pot.
About 2 min
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the sweet potato is tender.
About 30 min
Cook’s note: Ensure the heat is low enough to maintain a gentle simmer.
- 6
Stir in the corn kernels and cook for another 5 minutes.
About 5 min
- 7
Season with salt and black pepper to taste.
Cook’s note: Adjust seasonings as needed for your preference.
- 8
Serve hot, garnished with vegan sour cream, fresh cilantro, and avocado if desired.
Per serving
Nutrition
- Calories
- 311kcal
- Protein
- 11.7g
- Carbs
- 46.3g
- Fat
- 9.8g
- Fibre
- 11.9g
- Sugar
- 11.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chili in an airtight container in the refrigerator.
Reheat on the stovetop over medium heat or in the microwave until warmed through.
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