One-Pot Veggie Chili

This veggie chili is packed with beans and vegetables and topped with the creamiest dairy-free cashew cream. It comes together in about 30 minutes and can also be prepared ahead of time and left in a crockpot for a few hours. It will become a staple for easy dinners, especially during the winter!

Prep time: 5 minutes

Cook time: 30 minutes

Servings: 4-5

Ingredients

• 1 onion
• 3-4 cloves of garlic
• 1 green bell pepper
• 1 red bell pepper
• 1 medium-large sweet potato
• 1 tbsp olive oil for frying (see notes for oil-free)
• 1 1/2 tsp chili powder
• 1 tsp paprika
• 1 tbsp Italian spice blend
• Salt and pepper to taste
• 2 vegan sausages (optional)
• 2 tbsp tomato paste
• 1/3-1/2 cup red wine (optional)
• 1 can black beans (400mL or 13.5 fl oz)
• 1 can pinto beans (400mL or 13.5 fl oz)
• 1/2 cup frozen corn
• 1 can crushed or diced tomatoes (400mL or 13.5 fl oz)
• About 3 cups water or veggie broth
• Plant-based sour cream (optional)
• 1 avocado (optional)
• Fresh cilantro (optional)

Equipment

• Large pot

Instructions

1. Start by prepping your veggies: dice an onion, peel and mince garlic, dice bell peppers and cube sweet potato.
2. To a pot with olive oil on medium heat, add onion and garlic and sauté for a few minutes, stirring often.
3. Next, add in bell pepper and continue stirring.
4. After a few minutes, add spices (chili powder, paprika, Italian spice blend, salt and pepper) and tomato paste. Give it a good stir, then deglaze with a bit of red wine (optional). Optionally, you can also chop up and add in 2 vegan sausages.
5. Add in your sweet potato, both cans of beans, frozen corn, tomatoes and about 3 cups water or veggie broth (until most of the veggies and beans are covered, to ensure the sweet potato will cook). Then, cover and turn down the heat to medium-low and let simmer for at least 20 minutes (the longer, the better!). Poke a sweet potato cube with a fork to make sure it’s softened and cooked through. Remove lid and simmer for another few minutes uncovered.
6. Serve up with plant-based sour cream, sliced avocado and fresh cilantro, and enjoy!

Notes

*For some spice, feel free to add jalapeños!

*For an oil-free version, fry onions in a couple tbsp of vegetable stock or water.

*Feel free to use any combination of beans here. I like black beans and pinto beans, but kidney beans are also delicious in chili!

*You can also prepare this veggie chili ahead of time and leave in a crockpot for a few hours. In this case, fry your veggies in a pan, then transfer to a crockpot and add the remaining chili ingredients.