Watch the Vegan Chili Recipe on Video & Meditate With Me:
This Vegan Chili Recipe is Not Intimidating
I used to be really nervous about cooking my own vegan chili. I don’t know if you’re ever felt that… when you see a really amazing food photo that you expect will turn out incredible, but you’re pretty sure yours won’t turn out the same. Well, I was wrong, and I hope that you will give this super duper easy vegan chili recipe a try. You won’t be disappointed, I promise.
The reason I was afraid to make my own vegan chili recipe is that all the recipes I found looked way too complicated, with way too many ingredients.
But you know that around here, I only create simple, delicious meals that are easy to replicate. And such is this vegan chili recipe.
So now that we got all the intimidation out of the way, let’s go and cook ourselves some amazing chili!
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Want more delicious, non-intimidating and super easy recipes to try out? I have organized them into a 2-week, healthy vegan meal plan, so that you never have to think of breakfast, lunch or dinner again.
Why I Love This Vegan Chili Recipe: Beans!
As a raw vegan, I didn’t eat beans for many years. I was not aware of their incredible health benefits.
Did you know that bean consumption is the one common thing between all Blue Zone Populations, who are the world’s longest living cultures?
Beans are packed with nutrients, including both vitamins and minerals, antioxidants, soluble fiber, and they are a powerhouse when it comes to protecting against heart disease, diabetes, cancer, and other diseases.
If you have trouble digestion beans, be sure to cook them from scratch, like in this vegan chili recipe – it’s such a perfect way to get them into your diet!
Start with small quantities – just a few tablespoons per day. This will give your gut bacteria a chance to get used to digesting them efficiently.
Soak and sprout your beans (I teach you how to do this in my online course here). Then, rinse them extremely well and cook them until soft. This will help remove some of the gas they tend to cause.
And just remember – while it may take your body time to get used to eating beans, it’s worth it, and the problems will go away over time. Don’t give up and keep at it – it’ worth the long years you’ll live as a bean eater!
Easy and Delicious Vegan Chili Recipe with Sweet Potatoes
Delicious, easy and hearty vegan chili recipe.
- 1/4 cup black beans dry
- 1/4 cup peruano or pinto beans dry
- 1/4 cup kidney beans
- 4.5 cups Pacifica vegetable broth (or other low sodium, unprocessed vegetable broth) (1 entire box)
- 1.5 cups filtered water
- 1 cup frozen corn kernels
- 1.5 small sweet potatoes, cubed (about 2.5 cups of cubed sweet potatoes)
- 1/2 red onion chopped
- 1 tablespoon cumin powder
- 1/2 teaspoon Himalayan salt
- 2.5 cups chopped tomaotes
- Garnish with cilantro and a squeeze of lime (optional)
Soak all beans in filtered water overnight.
Discard the water, and rinse well.
Add to a large pot with vegetable broth and water.
Bring to a boil on high, then immediately lower to a simmer.
Continue simmering until the beans are completely soft (you can check by squeezing them between your fingers). It takes about 45 minutes – 1 hour.
Then, add all other ingredients (except for cilantro and lime), and simmer for another 30 minutes, or until the sweet potatoes are completely soft.
Garnish with cilantro and a squeeze of lime (optional).
Loved this recipe? Please share it with your friends and family!
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