Growing up, almost every Sunday during football season my dad made a huge pot of chili. His chilis were totally epic. He would taste, adjust seasonings and stir it regularly as it simmered on the stove for hours. It was a ritual. He liked to let it really thicken and for the flavors to meld together. I have taken aspects of his famous chili recipe and incorporated it into this plant-based version. I loaded it with three beans (garbanzo, kidney and black beans) to really bulk it up. I added sweet potato and carrots for a heartier texture and slightly sweet flavor. It also adds a beautiful orange color to the chili that I love.
My dad typically used eight (yes eight!) tablespoons of chili powder but this recipe tones thing down a bit and recommends three (I think that is spicy enough but feel free to taste and add more to kick it up if you are into that). He would probably add five tablespoons of Worcestershire sauce and maybe even throw in a bottle of dark beer too! I told you his chilis were epic.
This version is simple, healthy and totally satisfying. I think he would approve and would have been pleasantly surprised at how filling and satisfying a plant-based chili can be with the right ingredients and spices. This one is thick, chunky and spicy just how he liked it.
Now for the toppings. Chili toppings can make or break a chili recipe. I personally love loads of diced red onion, avocado, fresh lime juice and chopped cilantro. You can also add vegan sour cream or vegan shredded cheddar cheese. I know many people are into adding chips to the chili. Go with what you like and make it your own. After all, chili is a personal thing.
I’m so glad it is finally chili season. Chili is just the perfect meal in a bowl for this chilly time of year. I love to make it on Sundays like my dad used to do and enjoy as leftovers throughout the early part of the week. Chili leftovers are the best since the flavors really do get better overtime and it thickens even more in the refrigerator.
I hope you enjoy this veggie-packed vegan chili as much as we do! It is grain-free, gluten-free, soy-free and refined sugar-free. If you give this chili a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine on Instagram, Twitter or Facebook so I can see you enjoying your creations.Print
A spicy, thick and hearty chili that is loaded with plant-based protein. It has a subtle sweetness from the carrots, tomatoes and sweet potatoes. Top it with avocado, red onions, jalapeno, cilantro and a squeeze of fresh lime for the perfect healthy chili bowl.
- 2 tablespoons extra virgin olive oil
- 2 medium white onions, chopped
- 4 large cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 large sweet potato, skin removed and chopped into tiny cubes (~1/4 inch thick)
- 2 large carrots, peeled and chopped into tiny cubes (~1/4 inch thick)
- 2, 15 ounce cans stewed tomatoes
- 1, 8-ounce can tomato sauce
- 1 14.5 ounce can garbanzo beans, rinsed and drained
- 1, 14.5 ounce can pinto beans or kidney beans, rinsed and drained
- 1, 14.5 ounce can black beans, rinsed and drained
- 3 tablespoons chili powder (2 tablespoons for a less spicy chili)
- 1 tablespoon cumin
- 1/2 teaspoon cayenne pepper (if you want a spicy chili)
- 3 cups low-sodium vegetable broth
- 2 tablespoon Worcestershire sauce (optional)
- Garnish ideas: fresh cilantro, lime, avocado, diced red onion, jalapeno slices, vegan sour cream, vegan shredded cheddar cheese
- Place oil in a large pot and place over medium high heat. Add in onion, garlic, salt and pepper and saute for 5 minutes, stirring frequently.
- Add in remaining ingredients (sweet potato, carrots, stewed tomatoes, tomato sauce, beans, chili powder, cumin, cayenne pepper, broth and Worcestershire sauce); stir for about 20 seconds. Bring to a boil, then reduce heat and simmer uncovered for 30-45 minutes or until chili thickens and flavors come together.
- Taste and adjust seasonings and salt as necessary. Garnish with anything you’d like (such as avocado, diced red onion, jalapeno, cilantro or lime slices).
- Store leftovers in an airtight container in your refrigerator for up to five days.
- Category: Entree