I’m so excited that it is finally starting to feel like fall here in the Midwest! It still gets warm during the day but the mornings and evenings have been much cooler. This hearty vegan chili is great for chilly fall evenings and for the cold winter nights that will be here before we know it.
I love this chili because it is healthy, filling, mildly spiced, and full of veggies. The best part is that it comes together in under an hour.
About a year ago, I was making some chili and I had run out of my regular chili powder. I happened to have some chipotle chili powder on hand and, without thinking, I just subbed it using the same amount. Big mistake! They really aren’t the same thing at all. Regular chili powder is a blend of spices, while chipotle chili powder is dried, smoked jalapenos ground into powder form. It was soooo spicy and there was no fixing it. I couldn’t eat it, but my boyfriend (who loves spicy food) thought it was really great. Probably one of the few times I’ve ever made him something really spicy.
For this chili, in addition to the typical spices, such as chili powder, cumin, and smoked paprika, I decided to try something that I don’t usually do. I added in a cinnamon stick while cooking! I really like the end result. It infuses the chili with a hint of cinnamon but it is not overpowering at all.
I highly recommend serving this chili topped with some avocado slices. Avocado just makes everything better in my opinion. Other nice options include red onion, cilantro, and crackers. You could even have a peanut butter sandwich on the side. When I was growing up my family always had one to go along with our chili.
I’d love to hear if you try this recipe! Please rate and comment below to let me know how it went.
- ½ tablespoon olive oil
- 1 large yellow onion chopped
- 2 ribs celery finely chopped
- 4 cloves garlic minced
- Pinch salt plus more to taste
- Pinch pepper
- 1 medium sweet potato diced (peel if desired)
- 1 medium red or green bell pepper chopped
- 1 (28 ounce) can diced tomatoes
- ¼ cup tomato paste
- 2 tablespoons chili powder
- 1 ½ teaspoons cumin
- 1 ½ teaspoons smoked paprika
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 2 cups vegetable broth
- 1 cinnamon stick 2 ¾ inches long
Suggested Toppings, Optional
- Avocado sliced
- Cilantro chopped
- Red onions chopped
Add the olive oil to a large pot and place over medium heat. Once hot, add the onion, celery, garlic, and a pinch each of salt and pepper. Cook until softened, about 5 minutes.
Add the sweet potato and bell pepper. Stir and cook for 5 more minutes.
Add the tomatoes, tomato paste, chili powder, cumin, and smoked paprika. Stir to combine.
Add the black beans, kidney beans, vegetable broth, and cinnamon stick and stir.
Increase the heat to medium high to bring to a simmer. Continue to simmer for about 15-20 minutes, or until the sweet potato is fork tender. If it starts to boil, reduce the heat as needed to maintain a simmer.
Add salt to taste (I add ¾ teaspoon).
Remove from heat and take out the cinnamon stick before serving.
Top as desired and serve immediately. Leftovers will keep in the fridge for 3-4 days.