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Hearty Veggie Chili


  • 4 cloves of minced garlic

  • 2 cups of mixed "soup starter" veggies (diced onion, celery, and carrots you can find pre-cut in the produce or freezer section)

  • 2 medium chopped sweet potatoes (or swap for butternut squash)

  • 1 medium chopped zucchini

  • 2 chopped peppers (I like red or orange)

  • 4 cans (15 oz each) of crushed tomatoes

  • 3 cups (roughly) of veggie broth

  • 2 cans of rinsed black beans

  • 1 can of rinsed kidney or pinto beans

  • 2 cups of vegan ground beef crumbles like this

  • drizzle of maple syrup to taste


  • 4 tbsp of chili powder

  • 2 tbsp of onion powder

  • 3 tsp of cumin

  • 2 tsp smoked paprika

  • 1/4 tsp of cayenne pepper

  • salt & pepper to taste

Optional Toppings:

  • Vegan sour cream like this

  • Vegan cheese shreds like this

  • Cilantro

  • Fresh baked sprouted whole grain bread


Place a large pot over medium heat with 1 cup of vegetable broth. Add minced garlic and "soup starter" veggies: onion, carrot, celery and let cook for a 3-5 min. Next add remaining veggies: sweet potatoes, zucchini, peppers with two more cups of veggie broth. Stir around adding more veggie broth if needed to prevent sticking and cook until all veggies are soft (about 10-15 min).

Turn heat to low and add tomatoes along with all remaining ingredients and spices. Add generous salt & pepper and add more of any of the spices to taste if needed. Cook for another 10 min allowing chili to get fragrant. I like serving with a sprinkle of vegan cheese & sour cream, fresh cilantro, and a slice of fresh baked whole grain bread from our local bakery.


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