The Best Vegan Chili Recipe Ever (Nightshade-free option)
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This Vegan Chili is:
*The best vegan chili recipe ever
*The ultimate vegan chili
*Healthy and Delicious
*Gluten-free, Dairy-free, Egg-free, Soy-free, Nut-free
If you are looking for an amazing vegan chili or vegetarian chili, you would love this recipe. It has a secret ingredient that makes this vegan chili taste amazing and can take place of tomato paste or sauce for a nightshade-free chili.
Why are you going to love this vegan chili:
* It is delicious and comforting
* It is made with healthy wholefood ingredients
* It is made with basic and inexpensive ingredients that you can easily find at the store or in your pantry
Ingredients for the best vegan chili ever
Red small beans or black beans (organic)
Frozen or Can Corn (Organic)
Sweet potatoes
Fresh or Canned Diced Tomatoes (optional)
Onion
Garlic
Toppings:
Blue and White Corn chips or Fritos (organic non-gmo)
Avocado
Cilantro
Lime
Notes:
• You can use either canned or dry beans. If you are using dried beans, do not forget to soak and cook them ahead of time, before you make the chili
• If you need a tomato-free chili, just omit the diced tomatoes. It tastes amazing without them, but I like to add them sometimes for color and variety
• Toppings are not necessary, but they are a great addition to this chili
• For the process photos I used red onion, since I love to cook with it, but you can use any type of onions – red, yellow or white
Directions on how to make the ultimate vegan chili
Step 1
Wash and peel the sweet potatoes. Cut them in small cubes, and set them aside in a bowl.
Step 2
Peel and dice the onion and the garlic.Place the diced onion and garlic to a saucepan or dutch oven with 1-2 tbsp. of olive oil. Saute them for few minutes.
Step 3
Drain the beans and the corn, if you are using canned ones. Add the beans and the corn to the saucepan. Next, add the water.
Step 4
Add the sweet potatoes, salt, and chili powder. Stir in order for everything to mix in. Cook at medium heat, until the water starts to boil. Reduce to low heat, and simmer for 30 to 40 mins, until sweet potatoes are soft and the chili has a creamier consistency.
Step 5
Serve with organic tortilla chips, avocado, cilantro, lime, or your favorite toppings.
If you make something from Allergyummy, please comment below with questions and your experience. I would love to hear from you. Don’t forget to rate the recipe and tag me on Instagram @allergyummy or use the hashtag #allergyummy. Also, follow along on Pinterest and Facebook for more allergy friendly, healthy recipes inspirations.
OTHER VEGAN RECIPES YOU WILL ABSOLUTELY LOVE:
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SPLIT PEA COCONUT CURRY ( VEGAN, HEALTHY, KID FRIENDLY)
VEGAN GLUTEN-FREE DINNER ROLLS ( ONLY 3 INGREDIENTS)
This ultimate vegan chili is the best vegan chili ever. Made with inexpensive healthy ingredients, this nightshade-free chili is delicious and comforting, and a great vegan meal for the whole family.
-
2
cans
Red small beans or black beans (Organic)
about 4 cups - 1 can Corn (Organic) about 2 cups
- 4 medium Sweet Potatoes
- 1/2 cup diced tomatoes optional
- 2 tbsp. Chili powder omit for nightshade-free chili and use a nightshade-free spice blend
-
1
tbsp.
Salt
- 4 cups water (filtered)
- 1/2 of Red Onion, finely chopped yellow or white onion can be used instead
- 4 Garlic gloves, peeled and minced
- Blue and White Corn chips or Fritos (organic non-gmo)
- Avocado
- Cilantro
- Lime
-
Wash and peel the sweet potatoes. Cut them in small cubes, and set them aside in a bowl.
-
Peel and dice the onion and the garlic.Place the diced onion and garlic to a saucepan or dutch oven with 1-2 tbsp. of olive oil. Saute them for few minutes.
-
Drain the beans and the corn, if you are using canned ones. Add the beans and the corn to the saucepan. Next, add the water.
-
Serve with organic tortilla chips, avocado, cilantro,lime, or your favorite toppings.
• You can use either canned or dry beans. If you are using dried beans, do not forget to soak and cook them ahead of time, before you make the chili
• If you need a tomato-free chili, just omit the diced tomatoes. It tastes amazing without them, but I like to add them sometimes for color and variety
• Toppings are not necessary, but they are a great addition to this chili
• For the process photos I used red onion, since I love to cook with it, but you can use any type of onions – red, yellow or white
Hello! You provided the option to make this recipe nightshade free by omitting the tomatoes but chili powder is also a nightshade. I have yet been able to make successful chili without chili powder.
You are right, chili powder is also a nightshade, thank you for mentioning it. Did you ever try making your own nightshade-free “chili powder” with cumin, turmeric, garlic powder, onion powder, and ginger (for the spicy part)?
Greetings,
It may just be me, but I don’t see how much onion and garlic. I’ll go with a whole onion but not sure about the garlic. It looks like there’s a fair amount in the saute pic.
Thanks for making this. I really miss chili!
Hi Shannon, I apologize for late reply. I hope you loved the chili and taste as good as you remembered. Thank you for pointing out the missing ingredients. It is now updated. In my recipe I used half of an onion and about 4 garlic cloves.
Hello, this recipe looks promising but is missing the onion and garlic in the ingredients list. In order for this to be a nightshade free recipe, you would also have to omit the chili powder. The chili powder is not listed as optional in the ingredients list nor in the Recipe Notes.
Hi, thank you for your comment and pointing out things that are missing in the recipe. It is now updated with the correct amount and notes on the nightshade-free option. Have a great day!