The Best Vegan Chili Recipe for a Cozy Weeknight Dinner

Vegan Chili

Weeknights can get pretty hectic, and finding time to cook can be tough. With this delicious chili, however, you only need a handful of pantry staples, 15 minutes of prep work, and a pan full of flavorful joy. Whether you’re a vegan or a meat lover, this vegan chili recipe is the perfect treat for a cozy night in. Put on your apron, and let’s get cooking!

Ingredients for This Vegan Chili

For the Chili:

  • 2 bell peppers, diced
  • 2 stalks of celery, diced
  • 1 yellow onion, chopped
  • 1 large sweet potato, cut into cubes
  • 3 cloves garlic, minced
  • 2 cups. vegetable broth
  • 1 bottle of a Mexican beverage such as Modelo
  • 1 can of diced fire-roasted tomatoes
  • 1 can of pinto beans, drained and rinsed
  • 1 can of black beans, drained and rinsed
  • 1 tbsp. olive oil
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper

Chili powder

For the Topping:

  • Lime wedges
  • 1 avocado, sliced
  • Thinly sliced scallions
  • Heavy cream (optional)

Note
If you’re vegetarian and not vegan, you can serve the chili with a slice of cornbread (for a gluten-free option), garlic bread, nachos, or anything else you have. If you have other leftover veggies (and even meat), feel free to toss them in there!

Vegan Chili: The Directions

Step 1: Sauté the Veggies and Spices

Grab a large pot and heat the olive oil over medium heat. Then, add the celery, onions, and peppers and cook for three to four minutes, until softened. Add the oregano, chili powder, garlic, cumin, and paprika and sauté until nice and fragrant, about one to two minutes. Season with salt and ground black pepper.

Step 2: Let it All Simmer
preparing the vegan chili

Add the beverage and let it cook for six to eight minutes or until it’s reduced by half. Stir occasionally. Then, add the black and pinto beans, sweet potato, tomatoes, and vegetable broth. Bring to a boil, stirring frequently, and then reduce the heat to a simmer. Cook for about 20 minutes until the sweet potatoes are cooked through and the mixture is slightly reduced.

Step 3: Serve While Hot!

When ready, serve with a topping of your choice and enjoy while still hot. You can store it in the fridge for up to five days in an airtight container. The chili tastes just as delicious when it’s reheated, so feel free to make a bigger batch and secure your weeknight menu!