Vegan Chili

Hearty, high in fiber and full of delicious smokey flavor, this chili is a healthy vegan option the whole family will love.


  • 1/2 tablespoon olive oil
  • 1 large sweet potato, peeled & cubed
  • 1/2 yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, diced
  • 1 medium zucchini, chopped
  • 1/2 tablespoon chili powder
  • 1 tsp cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 tsp paprika
  • 28 oz No Added Salt crushed tomatoes
  • 15 oz can Garbanzo beans, drained & rinsed
  • 15 oz can Black Beans, drained & rinsed
  • 4 cups water
  • 1/4 cup cilantro, chopped
  • 1/4 tsp red pepper flakes (optional)

Makes 8


    1. In a large soup pot over medium high heat, add in oil, sweet potato, onion, celery and bell pepper and saute for 5-7 minutes.
    2. Add in chopped zucchini and saute another 2-3 minutes.
    3. Sprinkle in chili powder, cumin, garlic powder, salt, cinnamon and paprika and allow spices to toast, stirring into veggies for 1 minute.
    4. Add in tomatoes, garbanzo beans, black beans and water and bring to a simmer.
    5. Reduce heat and simmer for 45 minutes.
    6. Serve hot garnished with cilantro and red pepper flakes (optional)

Net Carbs: When a food item has 5 or more grams of fiber per serving, you can subtract the fiber from the total carbohydrate. Therefore, this chili has approximately 25.1 grams net carb.

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Nutrition facts

Per serving

  • calories: 201
  • calories from fat: 22
  • cholesterol: 0mg
  • dietary fiber: 9.8g
  • potassium: 503mg
  • protein: 11.0g
  • sodium: 492mg
  • sugars: 8.9g
  • total carbohydrates: 34.9g
  • total fat: 2.5g
  • trans fat: 0.0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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