Vegan Chili

by Jill Dalton

Vegan Chili

Jill Dalton
Usually we make recipes over the course of a few months tinkering with this or that to get it just right. This Chili is one of those recipes that somehow knocked our socks off the first time I made it and has been a family favorite ever since. It is packed with flavor, will satisfy the biggest of appetites, and is loaded with plant based nutrition.
5 from 4 votes
Servings 8
Prep 15 minutes
Total 15 minutes

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  • Sauté red onion for about 5 minutes on medium high heat in a soup pan
  • Drain liquid from cans of beans
  • Add remaining ingredients and cook on medium high for up to an hour, cooking until desired consistency
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Nutrition info

Calories: 189kcalCarbohydrates: 38gProtein: 11gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 606mgPotassium: 1214mgFiber: 11gSugar: 7gVitamin A: 5818IUVitamin C: 31mgCalcium: 132mgIron: 5mg

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Ken H. September 8, 2019 - 7:15 pm

We tried the Vegan Chili this evening. It was very tasty and hearty. And it makes a large enough quantity that I now have a healthy lunch to take to work several days this week!

I’m getting more and more used to not adding salt to dishes like this. I’ve only been eating WFPB for a couple of months, and I’m slowly adjusting to different flavors. But I resisted the temptation and did not add any salt.

Thanks for posting your recipe.

Nicole September 24, 2019 - 9:54 pm

This looks so darn good. I really want to try this in my instant pot. I was thinking 20 min or less with NPR. Going to try it out this week.

ClinicalitDean November 27, 2022 - 4:20 pm

Nicole – Hi – did you ever end up making this chili in the IP? I’m planning to do that (three years later!) and I’m wondering how long I should keep it in there.

Dianna Mitchell October 22, 2019 - 8:04 pm

Your recipes are fantastic and this is a good one. I’m not WFPB compliant 100% of the time (so hard giving up seafood) but I am working toward it.

Natalie January 17, 2020 - 6:13 pm

I was so very impressed with the results of this recipe. The flavors was so delicious. I am changing over to the plant based life little by little. Thanks for such an awesome combination of veggies. I look forward to trying more of your recipes. Thank you so much!

Jeff Dickerson July 20, 2020 - 8:32 am

What do you think about substitution of sweet potato for the white potato?
Would it alter the flavor much?
I think the sweet potato would add a more nutritional bang for the buck.

Jill Dalton July 20, 2020 - 6:41 pm

I think it would taste wonderful!

Belinda Blease November 11, 2021 - 11:22 am

Did you drain the 4 cans of beans?

Jill Dalton November 18, 2021 - 9:20 am



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