40+ Flavorful Sunday Vegan Chili Recipes to Warm Your Soul

As the weekend draws to a close, there’s nothing quite like enjoying a hearty, flavorful meal to bring the family together.

If you’re a fan of plant-based eating, or simply looking for a healthier alternative, vegan chili is a perfect Sunday dish.

Packed with vibrant vegetables, beans, lentils, and a rich array of spices, these vegan chili recipes not only satisfy your hunger but also nourish your body.

Whether you prefer a smoky, spicy kick, the earthy warmth of sweet potatoes, or the rich comfort of a tomato-based broth, vegan chili offers endless variations that are perfect for every taste.

These plant-powered stews are versatile, filling, and easy to make, making them ideal for meal prep or a cozy family dinner.

Plus, they’re packed with plant-based proteins and fiber, ensuring you feel full and satisfied without compromising on flavor.

In this blog article, we’ve curated 40+ Sunday Vegan Chili Recipes that will become your new go-to for a Sunday meal.

From spicy and smoky to sweet and tangy, there’s a recipe for every palate.

So grab your pot, gather your ingredients, and get ready to enjoy the ultimate plant-based comfort food.

40+ Flavorful Sunday Vegan Chili Recipes to Warm Your Soul

Vegan chili is the ultimate Sunday comfort food—warm, filling, and easy to make, it’s the perfect dish to wind down your weekend.

Whether you’re feeding a crowd or enjoying a quiet meal at home, the versatility and flavors of these 40+ recipes will keep you coming back for more.

From smoky lentil chilis to sweet potato delights and spicy squash creations, these recipes prove that plant-based meals can be just as satisfying and flavorful as any traditional chili.

By incorporating a variety of beans, vegetables, and spices, you can customize your vegan chili to suit your taste.

Not only will these recipes satisfy your cravings, but they will also leave you feeling nourished and energized.

Whether served with a side of cornbread, avocado, or a sprinkle of fresh cilantro, these vegan chili recipes are sure to bring comfort and joy to your Sunday meals.

Smoky Sweet Potato Black Bean Chili

This Smoky Sweet Potato Black Bean Chili combines the natural sweetness of sweet potatoes with the earthy, smoky flavors of chipotle peppers. Packed with plant-based protein from black beans and spiced to perfection, this chili is a satisfying and nutrient-rich dish. Perfect for a relaxing Sunday, it pairs well with a slice of cornbread or a dollop of vegan sour cream.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 chipotle pepper in adobo, minced
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 3-5 minutes. Add garlic and cook for another minute.
2. Stir in sweet potatoes, red bell pepper, smoked paprika, cumin, and chili powder. Cook for 5 minutes, stirring occasionally.
3. Add the vegetable broth, black beans, diced tomatoes, and tomato paste. Stir in the chipotle pepper and bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Season with salt, pepper, and a squeeze of lime juice. Garnish with fresh cilantro before serving.

This chili is an excellent balance of sweet, smoky, and spicy flavors. It’s hearty enough to please vegans and non-vegans alike, making it perfect for Sunday family dinners or meal prepping for the week. Serve with your favorite toppings for a comforting bowl of goodness.

Classic Three-Bean Vegan Chili

For a traditional chili experience with a vegan twist, this Classic Three-Bean Vegan Chili delivers all the hearty, robust flavors you crave. Featuring a medley of kidney beans, pinto beans, and black beans, it’s rich in fiber and protein. With a touch of spice and a vibrant tomato base, this chili is perfect for a laid-back Sunday meal.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 green bell pepper, diced
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and pepper, to taste
• Avocado and tortilla chips, for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté the onion, garlic, carrots, and green bell pepper until softened, about 5-7 minutes.
2. Add chili powder, cumin, smoked paprika, and cayenne pepper. Stir to coat the vegetables in the spices.
3. Pour in the crushed tomatoes and vegetable broth. Add kidney beans, pinto beans, and black beans. Stir well.
4. Bring to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
5. Adjust seasoning with salt and pepper. Serve hot, topped with avocado slices and a side of tortilla chips.

This hearty and wholesome chili is perfect for sharing with family and friends. The blend of beans and spices creates a rich and satisfying meal that’s perfect for a lazy Sunday. Plus, it freezes beautifully, making it a great option for leftovers.

Spicy Lentil and Quinoa Chili

For a protein-packed and slightly spicy twist, this Spicy Lentil and Quinoa Chili is an absolute must-try. Lentils and quinoa combine for a thick, satisfying texture, while jalapeños and spices add a fiery kick. This chili is a nourishing and flavorful option that can warm up any Sunday evening.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 jalapeño, seeded and minced
• 3 garlic cloves, minced
• 1 cup dry red lentils
• 1/2 cup quinoa, rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
• Fresh avocado slices and vegan cheese for topping

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, jalapeño, and garlic until fragrant, about 5 minutes.
2. Add lentils, quinoa, chili powder, smoked paprika, cumin, and cayenne pepper. Stir to combine.
3. Pour in diced tomatoes and vegetable broth. Bring the mixture to a boil.
4. Reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until the lentils and quinoa are tender.
5. Season with salt and pepper. Serve with avocado slices and a sprinkle of vegan cheese.

This spicy lentil and quinoa chili is a nourishing and bold-flavored dish, perfect for vegans who love a little heat. Packed with plant-based protein, it’s ideal for meal prepping or enjoying fresh on a relaxed Sunday. Pair with crusty bread or a refreshing green salad for a complete meal.

Hearty Mushroom and Bean Chili

This Hearty Mushroom and Bean Chili is a rich, umami-packed delight. The mushrooms add a meaty texture that makes this chili feel indulgent, while the combination of kidney beans and chickpeas provides a hearty, protein-filled base. With a variety of spices and vegetables, this chili is sure to satisfy your cravings for a comforting, filling meal on a Sunday.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
2. Add the mushrooms and cook for another 5-7 minutes, until they release their moisture and begin to brown.
3. Stir in the bell pepper, zucchini, kidney beans, chickpeas, diced tomatoes, vegetable broth, and tomato paste.
4. Add cumin, smoked paprika, turmeric, chili powder, salt, and pepper. Stir well and bring to a simmer.
5. Cover the pot and let it simmer for 30 minutes, stirring occasionally. Adjust seasoning to taste.
6. Garnish with fresh parsley and serve hot.

This hearty mushroom and bean chili is a perfect blend of textures and flavors. The mushrooms provide a satisfying meaty feel while the beans offer a protein-packed punch. It’s a great option for a Sunday dinner that will keep everyone full and happy. Serve with crusty bread or over a bed of rice for a more filling meal.

Butternut Squash and White Bean Chili

This Butternut Squash and White Bean Chili is a sweet and savory combination of roasted butternut squash and creamy white beans. The smooth texture of the squash pairs beautifully with the beans, while the chili spices provide the right amount of warmth. This dish is vegan, gluten-free, and packed with nutrients, making it a wholesome and satisfying option for a Sunday meal.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 2 cans (15 oz) white beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the roasted butternut squash to the pot along with vegetable broth, white beans, diced tomatoes, cumin, cinnamon, coriander, cayenne pepper, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes.
5. Add the lime juice and stir to combine. Garnish with fresh cilantro before serving.

This butternut squash and white bean chili is a perfect example of how simple ingredients can create a delicious and hearty dish. The sweetness of the squash balances the savory and spicy notes from the seasonings. It’s an ideal choice for a cozy Sunday meal that feels nourishing and comforting.

Spicy Vegan Chili with Corn and Avocado

For a chili with a little extra kick and crunch, this Spicy Vegan Chili with Corn and Avocado brings together the sweetness of corn, the creaminess of avocado, and the heat from jalapeños and chili powder. It’s a perfect Sunday chili that’s packed with flavor, making it an ideal dish to enjoy with a side of tortilla chips or cornbread.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1 red bell pepper, diced
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn kernels, drained
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 ripe avocado, sliced
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño, cooking until the onion is translucent, about 5 minutes.
2. Stir in the red bell pepper and cook for another 3 minutes.
3. Add the kidney beans, black beans, corn, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
4. Bring the chili to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
5. Adjust seasoning with salt and pepper to taste.
6. Serve the chili in bowls topped with sliced avocado and a sprinkle of fresh cilantro.

This spicy vegan chili with corn and avocado is bursting with vibrant flavors and textures. The corn adds a sweet crunch, while the creamy avocado cools down the spice. It’s a satisfying and filling dish, perfect for a Sunday meal that will leave everyone feeling warm and content.

Smoky Sweet Potato and Black Bean Chili

This Smoky Sweet Potato and Black Bean Chili combines the natural sweetness of roasted sweet potatoes with the earthy depth of black beans. The smoky flavor, courtesy of smoked paprika, makes this chili both comforting and full of flavor. With a variety of vegetables and spices, it’s a wholesome vegan option that is as nutritious as it is satisfying.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until soft and slightly caramelized.
2. While the sweet potatoes roast, heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Stir in the bell pepper, black beans, diced tomatoes, vegetable broth, smoked paprika, cumin, chili powder, cinnamon, salt, and pepper. Bring to a simmer.
4. Once the sweet potatoes are done roasting, add them to the pot and stir gently. Simmer for an additional 15-20 minutes, allowing the flavors to meld.
5. Stir in lime juice before serving, and garnish with fresh cilantro.

This smoky sweet potato and black bean chili is a fantastic combination of savory and sweet flavors, complemented by the depth of smokiness. The roasted sweet potatoes add a comforting element, while the black beans provide richness and protein. It’s perfect for a Sunday meal and pairs beautifully with a side of cornbread or over a bed of rice.

Spicy Tempeh and Lentil Chili

Packed with protein and flavor, this Spicy Tempeh and Lentil Chili is a perfect option for those who crave something hearty with a bit of heat. The tempeh adds a deliciously chewy texture, while the lentils provide a protein-rich base. Combined with a bold mix of spices and chili heat, this dish is perfect for a Sunday dinner when you want a filling and flavorful meal.

Ingredients

• 1 tbsp olive oil
• 1 block (8 oz) tempeh, crumbled
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 can (15 oz) diced tomatoes
• 1 cup dried lentils, rinsed
• 3 cups vegetable broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the crumbled tempeh and cook, stirring occasionally, until it begins to brown, about 5-7 minutes.
2. Add the onion, garlic, and carrots to the pot, cooking for another 5 minutes, until softened.
3. Stir in the diced tomatoes, lentils, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
4. Bring the chili to a boil, then reduce the heat and let it simmer, covered, for 30-35 minutes, or until the lentils are tender.
5. Adjust the seasoning with salt and pepper to taste. Serve with a sprinkle of fresh parsley for garnish.

This spicy tempeh and lentil chili is a protein powerhouse, providing both tempeh and lentils as key ingredients for a filling, satisfying meal. The chili powder and cayenne pepper add the perfect amount of heat, while the tempeh offers a meaty texture without the use of animal products. It’s a great choice for a Sunday dinner that can be enjoyed with a side of avocado, rice, or tortilla chips.

Vegan Chili with Quinoa and Kale

This Vegan Chili with Quinoa and Kale is a nutritious twist on traditional chili, packed with whole grains and leafy greens. Quinoa adds protein and texture, while kale contributes a hearty, slightly bitter flavor that balances the sweetness of the tomatoes. This chili is both filling and nourishing, making it the perfect choice for a healthy, hearty Sunday meal.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh lime wedges, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, sautéing for 5-7 minutes until softened.
2. Stir in the kidney beans, black beans, diced tomatoes, quinoa, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper.
3. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, until the quinoa is fully cooked and the chili has thickened.
4. Stir in the chopped kale and cook for an additional 5-7 minutes until the kale is tender.
5. Serve hot with a squeeze of fresh lime juice.

This vegan chili with quinoa and kale is a nutrient-packed version of chili that’s perfect for a health-conscious Sunday dinner. The quinoa adds texture and protein, while the kale brings a dose of vitamins and minerals. The earthy spices elevate the chili’s flavor, making it both comforting and nourishing. It’s a great option for anyone looking to enjoy a wholesome, satisfying meal.

Hearty Chickpea and Spinach Chili

This Hearty Chickpea and Spinach Chili brings together protein-rich chickpeas and tender spinach in a flavorful, tomato-based chili. The addition of garlic, cumin, and coriander gives this dish an aromatic depth, while the vibrant spinach adds color and nutrients. It’s an easy-to-make, nutrient-packed meal that’s perfect for a cozy Sunday dinner.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 2 cups fresh spinach, chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5-7 minutes until softened and fragrant.
2. Stir in the chickpeas, diced tomatoes, vegetable broth, cumin, coriander, turmeric, salt, and pepper. Bring to a simmer and cook for 15-20 minutes to allow the flavors to meld.
3. Add the chopped spinach to the pot, stirring until wilted, about 3 minutes.
4. Stir in lemon juice just before serving, then garnish with fresh parsley.

This hearty chickpea and spinach chili is not only delicious but also packed with plant-based protein and vitamins. The combination of chickpeas and spinach creates a nutritious, filling dish that’s perfect for a Sunday meal. It’s light yet hearty, making it great for both colder and warmer days. Serve it with crusty bread or over a bowl of rice for a complete meal.

Vegan Pumpkin and White Bean Chili

For a seasonal twist, this Vegan Pumpkin and White Bean Chili combines the creamy sweetness of pumpkin with the earthiness of white beans. It’s a rich and hearty chili, flavored with cinnamon, nutmeg, and smoked paprika for a complex taste. This chili is especially perfect for autumn Sundays, offering both comfort and nutrition in one bowl.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5-7 minutes until softened.
2. Stir in the pumpkin puree, white beans, diced tomatoes, vegetable broth, cinnamon, nutmeg, smoked paprika, cumin, salt, and pepper.
3. Bring the mixture to a simmer and cook for 20-25 minutes, stirring occasionally, until the chili thickens and the flavors meld.
4. Adjust seasoning as needed, then serve hot, garnished with fresh thyme.

The vegan pumpkin and white bean chili is a perfect cozy meal for chilly fall Sundays. The combination of pumpkin and white beans offers a comforting and creamy texture that’s enhanced by the sweet and smoky spices. It’s rich and flavorful, yet surprisingly light. This chili pairs wonderfully with cornbread or a simple green salad, making it an ideal choice for your Sunday dinner.

Spicy Sweet Corn and Potato Chili

This Spicy Sweet Corn and Potato Chili is a comforting and hearty dish that combines the sweetness of corn with the richness of potatoes. The heat from chili powder and jalapeños adds an exciting kick, while the creamy texture from the potatoes gives the chili its heartiness. This chili is perfect for a filling, satisfying Sunday dinner that’s easy to make and full of flavor.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1-2 jalapeños, diced (optional for extra heat)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened.
2. Stir in the diced potatoes, corn, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, jalapeños (if using), salt, and pepper.
3. Bring the mixture to a simmer, then cover and cook for 20-25 minutes, until the potatoes are tender.
4. Adjust seasoning to taste, and serve hot, garnished with fresh cilantro.

This spicy sweet corn and potato chili is the perfect balance of heat and comfort. The combination of soft, creamy potatoes with the sweetness of corn creates a dish that’s both satisfying and full of flavor. The chili powder and jalapeños add a welcome spicy kick, while the fresh cilantro brings a touch of brightness. It’s a perfect Sunday meal to share with family or enjoy on a cozy afternoon.

Smoky Vegan Lentil Chili

This Smoky Vegan Lentil Chili is a protein-packed, hearty dish perfect for a cozy Sunday meal. The lentils create a meaty texture, while the smoked paprika and chipotle peppers infuse a deep smoky flavor. Combined with fresh vegetables and a rich tomato base, this chili is both flavorful and filling, making it a perfect choice for those craving a satisfying vegan chili with a bit of heat.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 cup dried green or brown lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 2 cups vegetable broth
• 1 tbsp smoked paprika
• 1/2 tsp chipotle powder (or more for extra heat)
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery and sauté for 5-7 minutes until softened.
2. Stir in the lentils, diced tomatoes, tomato sauce, vegetable broth, smoked paprika, chipotle powder, cumin, salt, and pepper.
3. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until the lentils are tender and the chili has thickened.
4. Adjust seasoning if necessary and serve hot, garnished with fresh cilantro.

The smoky lentil chili is a robust and comforting dish that brings a savory, smoky kick to the table. The lentils provide a hearty, satisfying texture that’s complemented by the smokiness of paprika and chipotle powder. This chili is rich in protein and fiber, making it an ideal vegan meal that will leave you feeling full and content. It pairs perfectly with a side of cornbread or over a bed of rice for a complete meal.

Vegan Sweet Potato and Black Bean Chili

This Vegan Sweet Potato and Black Bean Chili combines tender sweet potatoes with hearty black beans for a colorful, nutrient-packed dish. The chili is rich in flavor, with a blend of cumin, chili powder, and smoked paprika to give it depth. The sweet potatoes add a comforting sweetness that pairs perfectly with the spiciness of the other ingredients, making it a perfect choice for a Sunday dinner.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh lime juice, for garnish
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened.
2. Stir in the cubed sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
3. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded together.
4. Adjust seasoning to taste and serve hot, garnished with fresh lime juice and cilantro.

The sweet potato and black bean chili is a flavorful and well-rounded meal, with the perfect balance of sweet, savory, and spicy flavors. The creamy texture of the sweet potatoes blends beautifully with the hearty black beans, making each spoonful satisfying. This dish is also full of nutrients, including vitamins and fiber, making it a wholesome choice for a Sunday meal. For a more filling experience, serve it with crusty bread or over quinoa.

Spicy Vegan Butternut Squash and Bean Chili

This Spicy Vegan Butternut Squash and Bean Chili is a delightful twist on traditional chili, with the creamy texture of roasted butternut squash and a mix of hearty beans. The heat from jalapeños and chili powder adds depth to the sweet, rich squash, creating a balance of flavors that will warm you from the inside out. It’s a filling and satisfying chili perfect for chilly Sundays.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1-2 jalapeños, diced (adjust for desired heat)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a bit of olive oil, salt, and pepper, then spread it on a baking sheet and roast for 20-25 minutes, until tender.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5-7 minutes, until softened.
3. Stir in the roasted butternut squash, kidney beans, black beans, diced tomatoes, vegetable broth, jalapeños, chili powder, cumin, smoked paprika, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low. Simmer for 20-25 minutes, allowing the flavors to meld.
5. Adjust seasoning as needed and serve hot, garnished with fresh cilantro.

The spicy butternut squash and bean chili is a rich and satisfying dish that balances the sweetness of roasted squash with the heat of jalapeños and chili powder. The two types of beans give the chili a hearty texture, while the smoky spices tie everything together. This dish is great for warming up on a cool Sunday afternoon, and it’s versatile enough to be served with a variety of sides, such as tortilla chips or avocado slices. It’s both comforting and nutritious, making it the perfect choice for a wholesome meal.

Note: More recipes are coming soon!