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Vegetarian Chili

  • Serves: 10
  • Prep Time: 15 min
  • Cook Time: 1 hr 15 min
  • Total Time: 1 hr 30 min
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Colorful and warming, vegan chili is a dairy-free, gluten-free, one-pot, wallet-friendly wonder that freezes well and (oh yeah) is also very, very delicious.

Is it Meatless Monday Yet?

Whether you’re just dipping a toe into the world of plant-based eating, are a die-hard vegetarian or a proud vegan, this sweet potato-studded, slightly smoky vegetarian chili is guaranteed to more than satisfy. Since this recipe relies heavily on canned ingredients, if you’ve got a decently well-stocked pantry, congratulations! You’re 75% of the way to making vegan chili. Swipe a couple of sweet potatoes from your Thanksgiving stockpile (or are we the only ones who start stockpiling turkey day ingredients weeks ahead?) and make this easy vegetarian chili tonight—no grocery run needed!

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3 Reasons This Is the Best Vegetarian Chili Recipe, Ever.

If you’re still reading this, you may not need convincing. But, just in case you need a few reasons to try this glorious vegan sweet potato chili, we’ve come up with three REALLY good ones.

  1. Vegetarian chili is easy. As in, open a few cans, dump and simmer—it’s that kind of easy.
  2. It’s ridiculously nutritious. Brimming with three kinds of beans, this simple vegetarian chili recipe has more than its share of tummy-filling fiber and plant-based protein. Sweet potatoes add vitamin A and potassium, and even the cooked, canned tomatoes are super nutritious—did you know that cooked tomatoes are healthier than raw? Cooking tomatoes dramatically increases their concentration of cancer-fighting phytochemicals.
  3. Vegan chili is ideal for freezing, and keeps for longer than a meat-based chili. In other words, it’s ideal for meal trains, meal prep, and loading your freezer so that someday when you just don’t have the energy even to order take-out, a frozen brick of vegan chili will be lurking in the back of your freezer, waiting to save the day.
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Everything You’ll Need to Make the Ultimate Vegan Chili

A little chopping—but not too much—a few cans to open, and that’s it! Our easy vegan chili recipe is just that—EASY. Here’s what you’ll need to make it:

  • Onions and garlic.
  • Bell peppers! For a jolt of color, we like the combo of one red pepper and one green but really, whatever kind you like best will work just fine.
  • Sweet potatoes.
  • Beans! Black beans, kidney beans and pinto beans.
  • Canned tomatoes.
  • Red enchilada sauce—not exactly a “secret” ingredient, but definitely a “bang-for-your-buck” trick. Canned or jarred enchilada sauce is a flavor-giving powerhouse, adding a complex, smokey, spicy richness to this meatless chili. We always have it in our pantry.
  • A few simple herbs and spices! Chili powder, cumin and bay leaves.
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How to Make Vegetarian Chili

  1. Grab your favorite Dutch oven or soup pot—just anything big and simmer-y, really. Sauté onions, bell peppers, sweet potatoes until the onions begin to soften, about 4-5 mintues. Add garlic and saute for 2 minutes longer.
  2. Add all the rest of the ingredients, and pour in just enough water to cover the beans.
  3. Bring to a boil, and then simmer for about an hour. Almost everything is cooked, but this simmer will do a few things; it cooks the sweet potatoes, and it merges all of these complementary flavors into a cohesive whole.
  4. When the sweet potatoes are soft, and you just can't wait any longer, kill the heat and dish up! We love to lay out a toppings bar of avocado, sliced scallions and cilantro so that everyone can customize their own bowl to suit their own tastes. Sometimes we’ll put out sour cream and shredded cheese, too, for the non-vegans.
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Tools You’ll Need:

Other Easy, Weeknight-Friendly Vegan Recipes to Try!

You don’t have to be officially vegan to enjoy plant-based meals any night of the week. Healthy and quick, here are four of our go-to vegan soups and stews:

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Congrats! Now You’ve Got the Best Vegan Chili Recipe On Earth.

Give yourself a pat on the back, and then show us your handiwork! Snap a photo of your vegan chili and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Vegetarian Chili

  • Serves: 10
  • Prep Time: 15 min
  • Cook Time: 1 hr 15 min
  • Total Time: 1 hr 30 min

Ingredients

  • 2 tbsp Olive oil
  • 1 Large yellow onion, diced
  • 1 Green bell pepper, diced
  • 1 Red bell pepper, diced
  • 2 Sweet potatoes, peeled and diced into 1-inch pieces, roughly 4 cups
  • 4 Garlic cloves, finely diced (roughly 1 1/2 tbsp)
  • 1 (15 oz) can black beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) can pinto beans
  • 1 (28 oz) can diced tomatoes
  • 1 (20 oz) can red enchilada sauce
  • 1/3 cup Chili powder
  • 2 tsp Cumin
  • 2 Bay leaves
  • 2 tsp Salt
  • Cilantro
  • Green onions
  • Avocado

Method

  1. Heat the oil in a large dutch oven or or soup pot. Sauté onions, bell peppers, sweet potatoes until the onions begin to soften, about 4-5 minutes. Add garlic and saute for 2 minutes longer.
  2. Add the beans, tomatoes, enchilada sauce, chili powder, cumin, bay leaves and salt, stir to combine. Cover with just enough water to cover beans. (About 1-2 cups.)
  3. Bring to a boil. Reduce to a simmer and cook uncovered for 1 hour, stirring often to make sure nothing sticks to the bottom.
  4. Serve topped with cilantro, green onions and avocado.

Note: This soup freezes well.