Vegan Garden-Style Chili (Gluten Free)

Vegan chili:  It’s vegetable chili that is meat free… but it’s GOOD! This bright and zesty garden chili is loaded with fresh garden goodies and lots of spice! You won’t even miss the meat.

Did I ever tell you I was a vegan for a week? Actually is was closer to two weeks, but then I gave it up for bacon.

Stunning Villeroy & Boch Bowls.

A close friend came to stay with us, and her family is vegan. I have to admit, as much as I love to cook I was a little nervous to cut out all butter and dairy, eggs and meat. I get really fussy over “substitute foods” like soysage and tofurkey and wasn’t willing to go there. Yet we made it through the visit and tried some new recipes without any major hiccups.

After my friends left, it dawned on me that veganism is the one thing I had yet to try… challenge accepted.

For close to two weeks I survived on beans, quinoa, other grains, fruit and loads of vegetables.

Eating a clean plant-based diet felt really healthy. Although we chose not to continue it long term, I’m glad I was a vegan for a little while. It inspired me to find new ways to prepare my veggies, and to add more vegetables to dishes I already make!

Take chili for instance. Remove the meat and you have beans and vegetables. So for this Vegan Chili, I simply added more vegetables, making a hearty vegetable chili with sweet potatoes, red peppers and fresh corn.

This “Garden Chili” is perfect for summer because you can use all garden spoils.

Vegan chili is great served on it’s own, over baked potatoes, or as a dip with tortilla chips. It’s not only vegan; it’s also gluten free!

For more gluten free and/or vegan recipe check out the Udi’s Gluten Free Community. There you’ll find loads of inspiring discussions and resources.

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Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Vegan Chili

Vegetable Chili with Sweet Potatoes, Red Peppers and Fresh Corn

Ingredients:

2 Tb. oil
1 large onion, peeled and chopped
4 cloves garlic, peeled and minced
2 red bell peppers, seeded and chopped
3 large sweet potatoes, peeled and chopped
3 ears corn, shucked and cut off the cob
2 Tb. Masa
2 - 15 oz. cans black beans, drained
2 - 28 oz. cans crushed tomatoes
1 cup water
1 1/2 Tb. ground cumin
2 Tb. ancho chile powder
2 tsp. salt
Black pepper to taste
Fresh chopped cilantro for garnish

Directions:

Add the oil to a large pot and set over medium-high heat.

Add the onion and garlic and saute for 5 minutes.

Add the red peppers, sweet potatoes corn and masa. Stir and saute another 8-10 minutes.

Add all the remaining ingredients (save the cilantro) and stir well.

Cover, lower the heat, and simmer for approximately 20 minutes, until the sweet potatoes are soft.

Garnish with fresh chopped cilantro and serve warm

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45 Responses to “Vegan Garden-Style Chili (Gluten Free)”

  1. #
    1
    Delishhh — July 20, 2012 @ 12:11 am

    YUM YUM! I have many friends that are vegan and yes it is hard to cook for them, but once you get started you are on a roll. Great recipe!

    Reply

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    amy @ uTryIt — July 20, 2012 @ 12:49 am

    This looks so good, vegan or not I know I’ll dig in! One of my best friend is also a vegan and I learn to cook and love began food as I always host gatherings at my house. :) Thanks for sharing the recipe, I know I’ll be making this when my best friend visit the next time.

    Reply

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    3
    Katrina @ Warm Vanilla Sugar — July 20, 2012 @ 5:00 am

    This sounds fabulous!

    Reply

  4. #
    4
    shelly (cookies and cups) — July 20, 2012 @ 7:00 am

    I bet that’s delicious! Vegan or not :)

    Reply

  5. #
    5
    Brian @ A Thought For Food — July 20, 2012 @ 7:02 am

    I frequently do vegan chili in fall… lots of zucchini and maybe a sweet potato and some beans and canned tomatoes. Love your version here!

    Reply

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    6
    Amanda — July 20, 2012 @ 7:15 am

    What a fabulous, light summer meal. Will be adding this to our menu!

    Reply

  7. #
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    bake your day — July 20, 2012 @ 7:35 am

    I am definitely not vegan, but I love vegan meals, and we eat at least meatless several times per week. I love all different kinds of diets and will rotate this in very soon. I love all the veggies!

    Reply

  8. #
    8
    Brenda @ a farmgirl's dabbles — July 20, 2012 @ 7:36 am

    Mmmmm…I LOVE chili brimming with fresh veggies. My kind of summer lunch!

    Reply

  9. #
    9
    Ali @ Gimme Some Oven — July 20, 2012 @ 7:48 am

    Love the colors!!! This looks so delicious! Bookmarking for when I have my vegan friends over… :)

    Reply

  10. #
    10
    Jennifer @ Mother Thyme — July 20, 2012 @ 7:53 am

    Beautiful! I love all the veggies in this! Definitely adding this to our dinner menu!

    Reply

  11. #
    11
    Angie — July 20, 2012 @ 8:25 am

    I don’t know why, it’s awfully hot, but I’ve been in the mood for chili too, this looks perfect!

    Reply

  12. #
    12
    Shaina — July 20, 2012 @ 8:28 am

    I love how fresh this sounds with the corn and sweet potatoes.

    Reply

  13. #
    13
    Laura (Tutti Dolci) — July 20, 2012 @ 8:56 am

    I love that this chili is loaded with veggies – this is my idea of the perfect chili!

    Reply

  14. #
    14
    Julia {The Roasted Root} — July 20, 2012 @ 9:23 am

    I’m not a vegan (or vegetarian), but I LOVE vegetable chilis! The flavor and freshness is so delicious and I could just eat bowl after bowl. Your recipe and photos look terriffic – sweet potatoes are one of my favorite veggies! I definitely would love to have a Dutch oven full of this chili!

    Reply

  15. #
    15
    Paula - bell'alimento — July 20, 2012 @ 9:36 am

    Sommer that looks really fresh and filling : )

    Reply

  16. #
    16
    Liz — July 20, 2012 @ 11:12 am

    I agree with you 100%…I could easily go vegan for a few weeks (no meat substitutes here, either), but would succumb to a juicy hamburger or slice of bacon before the month was over. Your chili looks perfect…especially with the addition of corn and black beans. YUM.

    Reply

  17. #
    17
    Tickled Red — July 20, 2012 @ 11:32 am

    LOL…love the bacon bit {giggle}. I could go vegan if it wasn’t for cheese. Gotta have my cheese, but if there was a bowl of this to look forward to every day I could switch in a snap! By the way substitutes weird me out as well. xoxo

    Reply

  18. #
    18
    Terese — July 20, 2012 @ 12:58 pm

    This looks delish like all you do, Sommer! Thanks for the vegan recipe!

    Reply

  19. #
    19
    Elizabeth@ Food Ramblings — July 20, 2012 @ 1:48 pm

    Yum!! Bacon would bring me back to meat too!!! :)

    Reply

  20. #
    20
    Jennifer @ Peanut Butter and Peppers — July 20, 2012 @ 2:33 pm

    I love vegetable chili! It’s such a great and healthy way to use up vegetables! I love your dish, looks wonderful!! Yum!

    Reply

  21. #
    21
    Alison @ Ingredients, Inc. — July 20, 2012 @ 7:25 pm

    looks divine! Bookmarked

    Reply

  22. #
    22
    Jen @ Savory SImple — July 20, 2012 @ 7:45 pm

    I always feel wonderful when I cut out meat and dairy. But I just can’t keep it up. I think breaks every now and then will have to suffice. This chili looks like a real crowd pleaser!

    Reply

  23. #
    23
    Jeanette — July 20, 2012 @ 10:56 pm

    What a wonderful vegan chili recipe Sommer. I had a guest a few years ago that was vegetarian, and at the time, I was so intimidated at the thought of cooking for him. This chili recipe would have been perfect. Fortunately, I have learned to cook more vegetarian and vegan foods, so now I feel very comfortable in this arena.

    Reply

  24. #
    24
    Aldy @ Al Dente Gourmet — July 20, 2012 @ 11:43 pm

    Gorgeous and delicious as always! Have a wonderful weekend :)

    Hugs <3

    Reply

  25. #
    25
    Priya Sreeram — July 21, 2012 @ 5:59 am

    lovely- refreshing bowl of goodness in it !

    Reply

  26. #
    26
    Jennie @themessybakerblog — July 21, 2012 @ 6:49 am

    This garden chili looks delicious. I love all of the fresh veggies studded throughout the dish.

    Reply

  27. #
    27
    BusyWorkingMama — July 21, 2012 @ 8:09 am

    YUM! I bet the fresh cilantro makes is extra delicious.

    Reply

  28. #
    28
    Shawn @ I Wash...You Dry — July 21, 2012 @ 10:56 pm

    This look so good! Major props for being vegan for that long. I don’t know if I could last a day. Although I am looking to do a major switch up in my diet to lose some pounds…

    Reply

  29. #
    29
    Belinda @zomppa — July 22, 2012 @ 5:17 am

    BeiNg vegan is not easy though cutting down meat is always a good idea. This version is awesome!

    Reply

  30. #
    30
    Elizabeth@ Food Ramblings — July 23, 2012 @ 7:59 am

    Love this- thanks for sharing!!!!

    Reply

  31. #
    31
    Lana @ Never Enough Thyme — July 23, 2012 @ 5:19 pm

    Wow, that looks so delicious!

    Reply

  32. #
    32
    Kiran @ KiranTarun.com — July 23, 2012 @ 9:22 pm

    That looks delish!! I’ve always been curious about chili, since we don’t eat beef. This is the perfect recipe to begin trying chili :)

    Reply

  33. #
    33
    Diane {Created by Diane} — July 24, 2012 @ 10:21 am

    looks delicious! Great summer meal with all the veggies.

    Reply

  34. #
    34
    Marly — July 25, 2012 @ 7:14 am

    Well, you know me – vegan is a way of life. I’m proud of you for giving it a try! And no matter what, incorporating more veggies (and less meat) is SO good for us! I love, love, love the idea of adding veggies and making chili a summer kind of recipe. Can’t wait to surprise the family with this soon!

    Reply

  35. #
    35
    Gail — July 29, 2012 @ 9:42 pm

    I’m always looking for ways to change up the vegetables for the veg-indifferent people in my family. The beans, sweet potatoes, and corn makes this fiber rich, too… easy on my hubby’s blood sugar level without fat and protein overload! yay!

    Reply

  36. #
    36
    April Hunter — March 28, 2013 @ 4:38 am

    I’ve been asked to make a veggie chilli for an Easter meal on Sunday, but I wanted to somehow make your beer chilli and adapt it. Could you add beer to this recipe?

    Reply

  37. #
    37
    Princess Shimari — September 5, 2013 @ 5:55 pm

    Lovely looking chili. And the fact that it is Gluten free makes it more appealing. I would take out the corn for me though.
    Thanks for sharing.

    Reply

  38. #
    38
    Morgan — October 25, 2013 @ 8:53 pm

    My first time visiting your site was last night. I was very excited to try some of your recipes, so today my girlfriend & I cooked two of them.

    The first was your healthy tomato bisque with beans instead of heavy cream. Excellent.

    But this one just blew me away. I LOVE THIS recipe.

    There’s something magical happening here with the sweetness of the corn & sweet potatoes against the spicier elements.

    I decide to add fresh avocado as a topping and a dash of hot sauce.

    One of my new favorite meals and I look forward to making this for years to come!

    Thank you so much for creating this recipe for us!

    Morgan

    PS: I’m not even vegan nor vegetarian, so I was totally expecting a good, but not exceptional experience. I couldn’t have been more wrong. 5 Stars!

    Reply

    • Sommer — October 25th, 2013 @ 9:07 pm

      Thanks Morgan! Of course, I love hearing this kind of feedback. You made my day!

      Reply

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