Root Veggie Chili - V

Chili cooking in the pot

I love chili and make it for the family all the time; you can see my regular chili recipe here. But I am, or at least try to stay 99+% vegan if I can. This brings me here; I wanted chili for me, so I took my regular recipe and veganized it.

So the main change here is the replacement of meat with sweet potato and carrots.

Other than that, the only real big change is the switch to vegetable broth instead of beef.

So give it a go and let me know how you like it. The instructions are below.


  • 1 tablespoon olive oil
  • 1 large yellow onion -diced
  • 1 large sweet potato cut into small cubes
  • 2 carrots chopped
  • 2 1/2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper* -optional
  • 1 1/2 cups vegetable broth
  • 1 diced tomato
  • 1 (16 oz.) can black beans, drained and rinsed
  • 1 (12 oz.) can tomato sauce


  1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
  2. Add the sweet potatoes and carrots to the pot and cook them partially for 5-10 minutes depending on the size of your pieces.
  3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
  4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
  5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.


I typically skip the cayenne pepper because I have young kiddo. Then, I put out some hot sauce for those adults that want to add some spiciness to their chili.

#chili #vegan #spicy

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