Vegan Chili

Prepare this vegan chili in a small batch for a family dinner, or double (or triple) the recipe for the big game or large party. This chili is protein-rich, full of flavor, and hearty enough to enjoy as a meal on it’s own. We love it with a side of vegan cornbread, though!


  • 1 pound organic Roma tomatoes, stems removed and crushed
  • 1 small sweet potato, peeled, steamed, and cubed
  • 1 medium red onion, peeled and chopped (plus more for garnish)
  • 3 cloves garlic, peeled and chopped fine
  • 1 can red kidney beans, drained
  • 1 can cannellini beans, drained
  • 1 cup filtered water
  • ¼ cup fresh sage leaves, chopped
  • 1 teaspoon red chili powder
  • 1/2 cup organic maple syrup
  • 1/4 teaspoon sea salt, plus more if desired
  • Non-dairy cheese, shredded (for garnish)
  • Non-dairy sour cream (for garnish)



  1. Sauté tomatoes, sweet potato, onion, and garlic in a medium stockpot, over medium heat, until all vegetables are tender.
  2. Add beans and water, and bring to boil.
  3. Lower heat to a simmer. Add sage leaves, chili powder, maple syrup, and sea salt. Simmer for about 20 minutes, or until texture is desired thickness.
  4. Scoop chili into individual bowls. Garnish with chopped onions, non-dairy cheese, and non-dairy sour cream.

Serves 4

Prep and cook time: 40 minutes

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