This vegan chili is flavorful with a nice spicy kick to it. It is also packed with nutrients!


  • 4-5 Tbsp olive oil
  • 1 yellow onion (diced)
  • 1 red bell pepper (diced)
  • 4 cloves of garlic (minced)
  • 3 cups of beans
  • 1 (8 oz) can of tomato sauce
  • 1 Tbsp salt
  • 1 tsp turmeric
  • ¼ tsp ground black pepper
  • 2 Tbsp chili powder
  • ½ tsp cayenne pepper
  • 2 bay leaves
  • 1 tsp paprika


  1. Soak uncooked beans overnight (not necessary, but it will make your cook time shorter)
  2. In a large pot, pour in the 3 cups of beans, salt, and add water. The water should be several inches above the beans. Bring the pot to a boil, and then lower the heat so that the beans are simmering. Cook the beans for about 90 minutes or until they are soft. You should occasionally give the beans a stir.
  3. Scoop some of the water out of the pot so that there is only about an inch of water above the beans. Add the tomato sauce. Cover the pot.
  4. Heat olive oil in a separate pan. Add garlic and spices and cook over high heat for 1-2 minutes.
  5. Add the onion and bell peppers. Cook them until soft (about 1-2 minutes).
  6. Pour the vegetables into the pot of beans and mix them together. Add the sweet potatoes to the pot. Turn the heat on low and cover the pot. Cook for about another 30 minutes to an hour (until the chili thickens and flavor blends). Season with salt and pepper to taste.
  7. Note: You can do all of this in a slow cooker as well.

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