Chunky Vegan Chili
This bright and zesty Chunky Vegan Chili is loaded with fresh garden goodies and lots of spice! You won’t even miss the meat.
Did I ever tell you I was a vegan for a month once? Actually is was closer to three weeks, but then I gave it up for bacon. *wink*
A close friend came to stay with us, and her family was vegan at the time. I have to admit, as much as I love to cook I was a little nervous to cut out all dairy, eggs and meat.
I get really fussy over “substitute foods” like soysage and tofurkey and wasn’t willing to go there. Yet we made it through the visit and tried some new recipes without any major hiccups.
After my friends left, it dawned on me that veganism is the one thing I had yet to try… Challenge accepted.
For close to three weeks I survived on beans, quinoa, other grains, fruit and loads of vegetables.
Eating a clean plant-based diet felt really healthy. Although we chose not to continue it long term, I’m glad I was a vegan for a little while.
It inspired me to find new ways to prepare my veggies, and to add more vegetables to dishes I already make!
Take chili for instance. Remove the meat and you have beans and vegetables. So for this Chunky Vegan Chili, I simply added more vegetables, making a hearty vegetable chili with sweet potatoes, red peppers and fresh corn.
This Chunky Vegan Chili is perfect for summer because you can use all garden spoils. Yet you can make it anytime of year.
It’s thick, rich, and bursting with flavor.
Chunky Vegan Chili is great served on it’s own, over baked potatoes, or as a dip with tortilla chips. It’s not only vegan; it’s also gluten free!
Chunky Vegan Chili
Ingredients
- 2 tablespoons oil
- 1 large onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 red bell peppers, seeded and chopped
- 3 large sweet potatoes, peeled and chopped
- 3 ears corn, shucked and cut off the cob
- 2 tablespoons Masa (corn flour)
- 2 cans black beans, drained (15-ounce cans)
- 2 cans crushed tomatoes (28-ounce cans)
- 1 cup water
- 1 1/2 tablespoons ground cumin
- 2 tablespoons ancho chile powder
- 2 teaspoons salt
- Black pepper to taste
- Fresh chopped cilantro for garnish
Instructions
- Add the oil to a large pot and set over medium-high heat. Add the onion and garlic and saute for 3 minutes.
- Mix in the red peppers, sweet potatoes, corn, and masa. Stir and sauté another 8-10 minutes. Add all the remaining ingredients (save the cilantro) and stir well.
- Cover, lower the heat, and simmer for approximately 20 minutes, until the sweet potatoes are soft. Garnish with fresh chopped cilantro and serve warm.
Nutrition
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Delicious! I have made this multiple times – it is my chunky vegetarian chili recipe.It is easy to substitute other vegetables or beans.
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Look so yummy! cant wait to make this tonight!
– – – Lily Oliver – – –
https://happywheelsreview.com/
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My first time visiting your site was last night. I was very excited to try some of your recipes, so today my girlfriend & I cooked two of them.
The first was your healthy tomato bisque with beans instead of heavy cream. Excellent.
But this one just blew me away. I LOVE THIS recipe.
There’s something magical happening here with the sweetness of the corn & sweet potatoes against the spicier elements.
I decide to add fresh avocado as a topping and a dash of hot sauce.
One of my new favorite meals and I look forward to making this for years to come!
Thank you so much for creating this recipe for us!
Morgan
PS: I’m not even vegan nor vegetarian, so I was totally expecting a good, but not exceptional experience. I couldn’t have been more wrong. 5 Stars!
Thanks Morgan! Of course, I love hearing this kind of feedback. You made my day!
Lovely looking chili. And the fact that it is Gluten free makes it more appealing. I would take out the corn for me though.
Thanks for sharing.
I’ve been asked to make a veggie chilli for an Easter meal on Sunday, but I wanted to somehow make your beer chilli and adapt it. Could you add beer to this recipe?
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I’m always looking for ways to change up the vegetables for the veg-indifferent people in my family. The beans, sweet potatoes, and corn makes this fiber rich, too… easy on my hubby’s blood sugar level without fat and protein overload! yay!
Well, you know me – vegan is a way of life. I’m proud of you for giving it a try! And no matter what, incorporating more veggies (and less meat) is SO good for us! I love, love, love the idea of adding veggies and making chili a summer kind of recipe. Can’t wait to surprise the family with this soon!
looks delicious! Great summer meal with all the veggies.
That looks delish!! I’ve always been curious about chili, since we don’t eat beef. This is the perfect recipe to begin trying chili :)
Wow, that looks so delicious!
Love this- thanks for sharing!!!!
BeiNg vegan is not easy though cutting down meat is always a good idea. This version is awesome!
This look so good! Major props for being vegan for that long. I don’t know if I could last a day. Although I am looking to do a major switch up in my diet to lose some pounds…
YUM! I bet the fresh cilantro makes is extra delicious.
This garden chili looks delicious. I love all of the fresh veggies studded throughout the dish.
lovely- refreshing bowl of goodness in it !
Gorgeous and delicious as always! Have a wonderful weekend :)
Hugs <3
What a wonderful vegan chili recipe Sommer. I had a guest a few years ago that was vegetarian, and at the time, I was so intimidated at the thought of cooking for him. This chili recipe would have been perfect. Fortunately, I have learned to cook more vegetarian and vegan foods, so now I feel very comfortable in this arena.
I always feel wonderful when I cut out meat and dairy. But I just can’t keep it up. I think breaks every now and then will have to suffice. This chili looks like a real crowd pleaser!
looks divine! Bookmarked
I love vegetable chili! It’s such a great and healthy way to use up vegetables! I love your dish, looks wonderful!! Yum!
Yum!! Bacon would bring me back to meat too!!! :)
This looks delish like all you do, Sommer! Thanks for the vegan recipe!
LOL…love the bacon bit {giggle}. I could go vegan if it wasn’t for cheese. Gotta have my cheese, but if there was a bowl of this to look forward to every day I could switch in a snap! By the way substitutes weird me out as well. xoxo
I agree with you 100%…I could easily go vegan for a few weeks (no meat substitutes here, either), but would succumb to a juicy hamburger or slice of bacon before the month was over. Your chili looks perfect…especially with the addition of corn and black beans. YUM.
Sommer that looks really fresh and filling : )
I’m not a vegan (or vegetarian), but I LOVE vegetable chilis! The flavor and freshness is so delicious and I could just eat bowl after bowl. Your recipe and photos look terriffic – sweet potatoes are one of my favorite veggies! I definitely would love to have a Dutch oven full of this chili!
I love that this chili is loaded with veggies – this is my idea of the perfect chili!
I love how fresh this sounds with the corn and sweet potatoes.
I don’t know why, it’s awfully hot, but I’ve been in the mood for chili too, this looks perfect!
Beautiful! I love all the veggies in this! Definitely adding this to our dinner menu!
Love the colors!!! This looks so delicious! Bookmarking for when I have my vegan friends over… :)
Mmmmm…I LOVE chili brimming with fresh veggies. My kind of summer lunch!
I am definitely not vegan, but I love vegan meals, and we eat at least meatless several times per week. I love all different kinds of diets and will rotate this in very soon. I love all the veggies!
What a fabulous, light summer meal. Will be adding this to our menu!
I frequently do vegan chili in fall… lots of zucchini and maybe a sweet potato and some beans and canned tomatoes. Love your version here!
I bet that’s delicious! Vegan or not :)
This sounds fabulous!
This looks so good, vegan or not I know I’ll dig in! One of my best friend is also a vegan and I learn to cook and love began food as I always host gatherings at my house. :) Thanks for sharing the recipe, I know I’ll be making this when my best friend visit the next time.
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YUM YUM! I have many friends that are vegan and yes it is hard to cook for them, but once you get started you are on a roll. Great recipe!