Vegan Chili

It’s getting “chilly” outside and time for comfort food! Have you tried our new Vegan Chili? It’s savory tasty on all accounts and a one pot meal for most. Feel free to edit our recipe to form your ultimate recipe.

Yield: 2.5 quarts


  • 2 Tbsp Olive Oil
  • 1 medium Red Onion, chopped
  • 1 large red bell pepper, chopped
  • 2 medium Carrots, chopped
  • 2 ribs celery, chopped
  • ½ tsp Salt, divided
  • 2 cups Sweet Potato; cubed
  • 4 cloves Garlic, minced
  • 2 Tbsp Chili Powder
  • 2 tsp ground Cumin
  • 1 ½ tsp Smoked Paprika
  • 1 tsp dried Oregano
  • 1 large can (28 ounces) or 2 small cans (15 ounces each) Diced Tomatoes*, with their juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) Pinto beans, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 beer (something robust!)

  • 1 bay leaf
  • 2 Tbsp chopped fresh cilantro, plus more for garnishing
  • 1 to 2 tsp sherry vinegar or red wine vinegar or lime juice, to taste


  1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender, and the onion translucent, about 7 to 10 minutes.
  2. Add the sweet potato, garlic, chili powder, cumin, smoked paprika (go easy on the paprika if you’re sensitive to spice) and oregano. Cook until fragrant while stirring constantly, about 1 minute. Add the diced tomatoes with juices, the black beans and pinto beans, vegetable broth, beer and bay leaf. Stir to combine and allow the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
  3. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, blend the chili briefly with an immersion blender or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.) Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste.

Garnish ideas: Cilantro, Avocado, Tortilla Chips, Sour Cream or Crème Fraiche, Cheddar Cheese


– Ellwood’s Kitchen

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