Chunky Vegan Chili
This bright and zesty Chunky Vegan 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 month once? Actually is was closer to three weeks, but then I gave it up for bacon. *wink*
A close friend came to stay with us, and her family was vegan at the time. I have to admit, as much as I love to cook I was a little nervous to cut out all 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 three 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 Chunky Vegan Chili, I simply added more vegetables, making a hearty vegetable chili with sweet potatoes, red peppers and fresh corn.
This Chunky Vegan Chili is perfect for summer because you can use all garden spoils. Yet you can make it anytime of year.
It’s thick, rich, and bursting with flavor.
Chunky 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!
Chunky Vegan Chili
Ingredients
- 2 tablespoons 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 tablespoons Masa (corn flour)
- 2 cans black beans, drained (15-ounce cans)
- 2 cans crushed tomatoes (28-ounce cans)
- 1 cup water
- 1 1/2 tablespoons ground cumin
- 2 tablespoons ancho chile powder
- 2 teaspoons salt
- Black pepper to taste
- Fresh chopped cilantro for garnish
Instructions
- Add the oil to a large pot and set over medium-high heat. Add the onion and garlic and saute for 3 minutes.
- Mix in the red peppers, sweet potatoes, corn, and masa. Stir and sauté 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.
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!
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!
looks delicious! Great summer meal with all the veggies.
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 :)
Wow, that looks so delicious!
Love this- thanks for sharing!!!!
BeiNg vegan is not easy though cutting down meat is always a good idea. This version is awesome!
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…
YUM! I bet the fresh cilantro makes is extra delicious.
This garden chili looks delicious. I love all of the fresh veggies studded throughout the dish.
lovely- refreshing bowl of goodness in it !
Gorgeous and delicious as always! Have a wonderful weekend :)
Hugs <3
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.
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!
looks divine! Bookmarked
I love vegetable chili! It’s such a great and healthy way to use up vegetables! I love your dish, looks wonderful!! Yum!
Yum!! Bacon would bring me back to meat too!!! :)
This looks delish like all you do, Sommer! Thanks for the vegan recipe!