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Vegan Chili (gluten free)

I love an easy to throw together meal – especially one where I can easily double the recipe and freeze half for later! 

Alyssa Flegg Vegan Chili Recipe

This recipe brings in sweet potatoes (or yams, depending on where you’re grocery shopping) to really amp up the flavour and fiber; if you’d like to up the veggie ante even more, feel free to throw in some chopped carrots.

Beans are a humble but power house food! They help stabilize your blood sugar, allowing your body to slowly release energy as it digests your food, helping you avoid the energy high and then crash of easily digested foods like plain white bread. Beans are so amazing that they can even help stabilize your blood sugar at your NEXT meal! So magical, right?! They are also a great source of protein, fiber and minerals like iron and magnesium. This chili provides you with nearly a third of the daily recommended fiber, iron and folate; pretty amazing.

I know when it comes to chili, the spices are what really make it shine, so take the time to taste test and adjust – adding more spices is always allowed. And not everyone likes their chili fiery hot, so adjust the chili powder as needed (I typically put in just a teaspoon, since my littles don’t enjoy really spicy things). It’s also fun to customize chili with toppings – check out the topping suggestions below!

Ideas for topping this chili
  • Diced avocado
  • Cashew cream
  • Chopped chives
  • Sliced jalapenos
  • Tortilla chips

I hope you enjoy this chili and share it with family and friends.

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Alyssa Flegg Vegan Chili

Vegan Chili (gluten free)

  • Author: Alyssa Flegg
  • Total Time: 22 minute
  • Yield: 10-12 1x
  • Diet: Vegan
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Description

This vegan chili is hearty & filling, perfect for sharing with family & friends!

Ingredients

Scale
  • 1 tbsp Avocado Oil
  • 1 yellow onion (diced)
  • 4 garlic (cloves, minced)
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tbsp chili powder
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp sea salt (more to taste)
  • 1/2 tsp black pepper (optional, to taste)
  • 3 1/2 cups canned crushed tomatoes
  • 2 cups pinto bean (cooked, 1 can drained and rinsed)
  • 2 cups black beans (cooked, 1 can drained and rinsed)
  • 1 cup frozen corn
  • 2 sweet potato (medium, peeled & diced)
  • 1 cup quinoa (dry, uncooked)
  • 4 cups water

Instructions

  1. Heat oil in a large pot over medium heat, add chopped onions and garlic. Cook until onion is translucent, then add the spices, stirring until fragrant (be careful not to burn them).
  2. Add the remaining ingredients and bring the chilli to a high simmer; reduce heat and simmer until the sweet potatoes are tender (about 20-30 minutes). Taste and adjust seasonings as needed.
  3. Ladle into bowls, top with toppings (if desired) and enjoy!

Notes

  • Serve with cornbread, biscuits or sourdough bread
  • Top with avocado, shredded vegan cheese, cashew cream, chives, jalapenos or tortilla chips
  • Double the recipe and freeze half for another day!
  • Prep Time: 10-15
  • Cook Time: 30-40 min

Keywords: Vegan, gluten free, dinner

Did you make this recipe?

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