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Healthy Vegan Chili Recipe! Learn how to make a delicious vegetarian chili using sweet potatoes, canned black beans, fire-roasted tomatoes, fresh veggies, and warming spices. An easy, nourishing, one-pot meal that cooks right on the stovetop and is hearty enough to satisfy all appetites. PRINT RECIPE: // ORDER MY CLEAN & DELICIOUS COOKBOOK // FREE 3-part, mind-body training for kind, sustainable weight loss: //JOIN MY NEWSLETTER: // SUBSCRIBE to my channel: ❤︎ FAVORITE FOODS KITCHEN TOOLS ❤︎ 6-Quart Cast Iron Pot: Rimmed Baking Sheet: My Kitchen Knife: Favorite Sea Salt: ❤︎ LET'S CONNECT ❤︎ WEBSITE: INSTAGRAM: PINTEREST: FACEBOOK: TWITTER: TIMESTAMPS 0:00 Intro 0:29 Prepping The Veggies 1:03 Dicing An Onion 1:32 Chopping Bell Pepper's 1:57 Chopping Garlic 2:22 Preparing The Sweet Potatoes 3:20 Making The Chili, Sauteeing The Veggies 4:04 Adding The Flavor Boosters 4:57 Adding The Rest Of The Ingredients 5:40 Let The Chili Cook! 6:01 Using Warming Spices For Comfort Food 6:31 Your Chili Is Ready 6:55 Serve And Enjoy 7:24 Outro... VEGAN | VEGETARIAN CHILI RECIPE 1 tablespoon olive oil 1 onion, chopped 2 bell peppers, chopped (any color works!) 4 cups chopped sweet potatoes, about 2 medium sweet potatoes 4 cloves garlic, chopped 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons curry powder 1/2 teaspoon sea salt 1/4 teaspoon black pepper 2 15-ounce cans fire fire-roasted diced tomatoes 2 15-ounce cans of black beans, drained and rinsed 4 cups low sodium veggie broth *optional toppings: shredded cheese, chopped avocado, diced onion, sliced scallions, fresh cilantro, sour cream Heat the olive oil in a large medium to large pot. Add in the onions, peppers, and sweet potatoes along with a pinch of salt. Cook, stirring occasionally, until the onions begin to turn translucent and everything is fragrant, about 5 minutes. Stir in the garlic, chili powder, cumin, and curry powder along with a little more salt and some black pepper. Add the tomatoes, beans, and broth and stir. Bring everything up to a light boil and then reduce down to a simmer and cook for about 30 minutes, stirring occasionally, or until the chili has reduced down and has a nice hearty consistency. Serve in your favorite bowl and top with your favorite chili toppings. Enjoy! Notes Storing: Once your chili has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop until warmed through. Freezing: Portion cooled chili into freezer-safe bags or containers, leaving an inch at the top for expansion. Flatten the bags to save space and freeze for up to 4 months. Thaw in the refrigerator overnight and reheat on the stove or microwave until hot. NUTRITIONAL ANALYSIS Serving: | Calories: 270kcal | Carbohydrates: 49g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1189mg | Potassium: 752mg | Fiber: 12g | Sugar: 11g | Vitamin A: 14860IU | Vitamin C: 57mg | Calcium: 118mg | Iron: 4mg #veganchili #vegetarianchili #healthyrecipes
