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Hearty Veggie Chili

Meat lovers will appreciate this hearty way to get more veggies into your diet. Its flavour will improve after a day or two in the fridge, making it perfect for a make-ahead meal, or something to dip into to bring to work all week long.

Hearty Veggie Chili

Total Time:






Skill Level:



  • canola oil, for cooking
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 2-3 tbsp chili powder
  • 2 tsp cumin
  • 1 red bell pepper, seeded and diced
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup chopped cilantro stems (save the leaves for serving)
  • 1 medium sweet potato, peeled (or not) and cut into chunks
  • 1 19 oz can red or white kidney beans, drained
  • 1 19 oz can black beans or chickpeas, drained
  • 1 28 oz can diced or whole tomatoes, with juice
  • salt, to taste
  • sour cream (for serving, optional)
  • grated cheddar or crumbled feta (for serving, optional)

How to Make It


In a large, heavy pot, heat a drizzle of oil over medium-high heat and sauté the onion for 3-4 minutes, until soft.


Add the garlic, chili powder and cumin and cook for another minute.


Add the red pepper, jalapeño and cilantro and cook for 3-4 minutes, until the veggies are soft.


Add the sweet potato, beans, tomatoes and a big pinch of salt, stir to combine everything well and bring to a simmer.


Reduce the heat and cook for 45 minutes, or until the sweet potato is tender, the mixture thickens and looks like chili. Simmer it longer if you like, or cool and refrigerate overnight, and then reheat it the next day.


Serve hot, with sour cream, grated cheese and extra cilantro, if you like.

Can also be made in a slow cooker

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