This vegan chili recipe is packed with hearty beans, fresh veggies, and aromatic spices. With a base of diced tomatoes and tomato paste, this flavorful dish is sweetened with coconut sugar and spiced with cumin, paprika, and cayenne. Perfect for a cozy night in, topped with avocado or vegan cheese.

Main Course

Vegan

Chilli

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Recipe Options

Ingredients

Servings: 4 servings

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0.25

0.5

1 medium onion (chopped)

4 cloves of garlic (finely minced)

1 green pepper (chopped)

1 medium carrot (grated)

5-6 medium diced fresh tomatoes (or use 1 (20 oz) can)

5 tbsp tomato paste

2 cups water (or vegetable broth)

4 cups cooked beans (e.g. kidney beans, black beans, pinto beans, white beans, or 1 cup of each)

2 tsp coconut sugar (or sub brown sugar or any other sweetener like maple syrup)

1 tsp ground cumin

1 tsp onion powder

1 tsp garlic powder

3/4 tsp salt (or less if you use vegetable broth)

1/2 tsp black pepper

1/4 tsp smoked paprika

1/4 tsp cayenne pepper

1-2 hot red chili peppers ((I used 1, my partner prefers 2))

2 tsp oil of choice (for frying)

Steps

View steps on elavegan.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

509kcal

25%
Fat

7g

0%
Saturated Fat

1g

0%
Carbohydrates

96g

4%
Fiber

27g

1%
Sugar

15g

0%
Protein

29g

1%
Cholesterol

0mg

0%
Sodium

433mg

21%

Percent Daily Values are based on a 2,000 calorie diet.

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Vegan Chili Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts