Vegan Chili

A hardy chili that can be enjoyed on it’s own or over a salad.

Ingredients (serves 6)

  • 1 tbsp organic coconut oil or olive oil
  • 2 cups potatoes in 1/2”x ½” cubes
  • 2 cups sweet potatoes in ½” x ½” cubes
  • 1 medium yellow onion
  • 1 cup carrots halved and sliced
  • 1 cup frozen corn kernels
  • 1 cup Bulgar wheat
  • 1 – 15 oz can of kidney beans
  • 1 – 15 oz can of black beans
  • 1 – 28 oz can of diced tomatoes
  • 2 cups water
  • ¼ cup fresh cilantro finely chopped
  • 1 ½ tbsp. cumin
  • 2 tsp ground coriander
  • 5 cloves garlic, peeled and finely minced
  • 1 tbsp. chili powder (optional – if sensitive to spice, omit chili powder, you will still enjoy a great taste!)
  • Salt to taste


In a large pot sauté onion, potatoes, sweet potato and carrots in oil until onion is soft.  Add in garlic, cumin, coriander, and sauté until aromatic and potatoes are half cooked. 

Add in remaining ingredients and let simmer over med-low heat for approximately 30 minutes until liquid is absorbed an chili is thickened.  (See picture)

Enjoy on its own or over a salad (see picture).  This dish will also freeze well for advanced meal prep for busy schedules.

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