healthy vegan chili

Healthy & Hearty Chili

Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 4 servings


  • 1 tbsp Olive Oil
  • 1 can Diced Tomatoes
  • 1 can Tomato Sauce
  • 1 can Kidney Beans Rinsed
  • 1 can Kidney Beans Rinsed
  • 1 medium Sweet Potato Peeled & diced
  • 3 stalks Celery Diced
  • 2 large Carrots Peeled & diced
  • 1 Red Bell Pepper Diced
  • 1 Green Bell Pepper Diced
  • 1 medium Onion Roughly chopped
  • 4 cloves Garlic Crushed
  • 12-14 Cremini Mushrooms Washed & sliced
  • 1 cup Frozen Corn
  • 3-4 tbsp Chili Powder
  • 2-3 tbsp Cumin


  1. Heat the olive oil in a large pot over medium heat.
  2. Add celery, carrots, bell peppers, onion and mushrooms to the pot. Sauté for 5 minutes or until the onions start to become translucent.
  3. Add the crushed garlic, chili powder and ground cumin sautéing for an additional 2 minutes or until the garlic becomes fragrant.
  4. Add the diced tomatoes (liquid included), tomato sauce, kidney beans, and sweet potatoes. Mix well to combine.
  5. Bring pot to a boil then reduce heat to medium low, adding salt and pepper to taste. Cover the pot, stirring occasionally and let simmer for 2 hours.
  6. After 2 hours, add in the corn and simmer for an additional 5 minutes. Taste and adjust seasoning as needed.
  7. Serve with warm toasted vegan garlic bread.

Recipe Notes

*I prefer to peel the sweet potato, but feel free to leave the skin on for extra nutrients. **The corn can be added at the same time as the tomatoes and tomato sauce. I prefer to add it at the end as it helps to keep the corn tasting fresh and adds a nice crunchy texture. ***If you don't have sweet potato you can add in 1 to 2 cups of cooked rice or quinoa at the end to make for a thicker and heartier soup.