This homemade vegan chili is loaded with all kinds of delicious goodness! It flavourful, hearty, satisfying and comforting all in one bowl.
When the temperatures drop and you can feel it in the air, that crisp Autumn breeze, you know it’s time to make some comfort food! A hearty, flavourful meal without the meat is satisfying and warms the tummy. I used ingredients I had on hand, and there is nothing that says, to add a couple of your favourite veggies. Just note that if you have zucchini on hand or really like it, add it at the end of the cooking to avoid it falling apart, about the last 10-15 minutes.
What makes this recipe so healthy?
Every vegetable that is added to this chili offers a health benefit and some vegetable will lose their nutritional content once cooked. Carrots, when cooked, are one of the only vegetables that does not lose it’s nutritional value, yippy! Sweet potato has beta carotene which is the same in carrots so this nutrient rich vegetable is more absorbable.
Just to let you know, that all of the other vegetables will still offer some nutritional value, and in most cases, they are high in fiber.
The beans are sooo good for us! They are rich in protein so they are a great substitute for meat. They are high in folate, excellent source of fiber and B vitamins which is important for a nervous system, and most important including beans in your diet helps to ward off diseases, such as heart disease and cancer. I have a thorough explanation of the health benefits of beans on my blog, located in the Nutritional Facts.
These spices added to this recipe are healthy too. They are high in antioxidants, promotes digestion and helps to control blood sugar levels.
Recipe ingredients:
- extra virgin olive oil
- onion and garlic
- red pepper or any other coloured pepper
- carrots
- celery
- mushrooms are optional
- spices and herb include chili powder, cumin, paprika and oregano
- diced tomatoes
- beans – black beans and a melody of beans which are a variety of beans; you can always add one other type of bean instead
- sweet potatoes
- salt and pepper
Why should I make this chili recipe?
- satisfying and hearty dish
- healthy and loaded with nutritional value
- make lots to freeze
- an easy recipe to make
Vegan Sweet Potato and Bean Chili with Kale
Equipment
- cast iron pot or large sauce pot
Ingredients
- 3 tbsp extra virgin olive oil/grapeseed oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 coloured pepper, roughly chopped
- 2 carrots, sliced
- 1 celery rib, sliced
- 1 cup mushroom, sliced (optional)
- 1 1/2 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp paprika
- 1 28 oz can diced tomatoes
- 1 19 oz can melody beans, drained and rinsed
- 1 15 oz black bean, drained and rinsed
- 1 large sweet potato, peeled and diced
- 2 cups water
- salt and pepper to taste
- 2 handfuls of kale, torn to bite size pieces (equivalent to 1/2 to 2 cups)
- Garnishes: sliced green onions, shredded soy cheese, diced avocado, or tofu sour cream
Instructions
- In a large pot, sauté onions for about 3 minutes over medium heat. Then add garlic, celery, peppers and then mushrooms, and sauté for another 2-3 minutes.
- Measure and mix chili powder, cumin, oregano, and paprika in a small bowl. Add to pot stirring until well combined and coated. Then add sweet potatoes.
- Pour diced tomatoes into a bowl and crush the larger pieces before adding to the pot. Add the remaining ingredients, beans, sweet potatoes, water, salt and pepper to your liking.
- Simmer over low-medium heat for 45 minutes stirring occasionally until the juices thicken. The last 51-10 minutes of cooking time, add and stir in the kale.
- Top individual servings with desired garnishes. Serve with homemade biscuits, baguette or crusty bread.
Nutrition
How to make this recipe:
Prep your vegetables to have them on hand when you are ready to add them to the pot. Having your ingredients ready to go when you start to cooking, makes the process much easier and quicker.
Begin by sautéing the onions for a couple of minutes, then add the garlic and celery, pepper, and mushrooms and sauté for a few minutes longer.
Then add the carrots and saute for another few minutes. Then add and stir in the spices and oregano to coat.
The final is the sweet potatoes, stir to coat and then add the diced tomatoes, beans, water and seasonings. Allow this to simmer on low-medium heat for about 45 minutes, long enough for the sweet potatoes and carrots to become tender.
Stir in the kale at the end of cooking time, about 5-10 minutes, long enough to soften and become tender.
Enjoy this healthy comfort food with the loads of beans and vegetables. Garnish with parsley, avocado, kale leaves, vegan cheese or sour cream. Serve up with your choice of whole grain crackers, a crusty bread or homemade biscuits.
