Vegan Chili Recipe with Perfectly Roasted Potatoes



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I don’t know about you but after a long days work I want my dinner to be quick, comforting and nourishing. There’s nothing more hearty and comforting than vegan chili in the cold winter months.

Scrumptious Vegan Chili Recipe

I love to pair my chili with roasted potatoes because, well truthfully, potatoes make me HAPPY! And if you’re looking for ways to transition to a vegan diet, this meal is so satisfying you won’t even miss the meat.

Scrumptious Vegan Chili Recipe

  • 8 oz can Pinto Beans
  • 8 oz can Black Beans
  • 8 oz can White Beans
  • 2 x 8 oz can diced tomatoes
  • 1 Yellow Onion; Chopped
  • 4-5 Fresh garlic; Chopped
  • 4-5 heaping TBSP Chili Powder
  • 12 tsp.  Cumin
  • 1 tsp. Onion powder
  • 1 tsp. Garlic powder
  • Few sprinkles of crushed chili flakes
  • Salt & Pepper to taste

Note: You can adjust the above seasoning according to your individual preferences.

  1. In large pot or dutch oven, heat 2-3 TBSP of olive oil. Add chopped onion and garlic and saute over medium/high heat until onion becomes translucent.
  2. Reduce heat to medium and add beans (do not drain), tomatoes, and all seasonings. Bring to a boil then reduce to a simmer. Cook for about 25-30 minutes.
  3. Serve and garnish with fresh avocados.

Perfectly Roasted Potatoes Recipe

  • Small roasting potatoes, I used Yukon Gold (scrub clean, leaving skin on)
  • 1 34 Cup Water
  • Salt, pepper:  Other seasonings you may like include garlic powder, freshly chopped herbs but I like to keep them simple when eating them with chili
  1. Preheat oven to 400 degrees.
  2. Pat dry washed potatoes then slice in half.
  3. On a baking sheet with a rimmed edge, place potatoes cut side down. Leaving space around each potato.
  4. Pour water around the potatoes. Cover with 2 pieces of foil.  Must pinch edges of foil tightly around rim of baking sheet. Pour water over potatoes
  5. Place baking sheet on the lowest rack in the oven. Bake 30 minutes. To check if ready, poke a knife through the foil. The knife will easily slide into the potatoes when ready. Remove from oven.
  6. Crank oven up to 500 degrees or the highest setting you have.
  7. Peel back small corner of foil, drain off water.Pour water out
  8. Let cool for a few minutes. Drizzle extra virgin olive oil over the potatoes, coat well.Coat potatoes with EVOO
  9. Season thoroughly. Rolling and coating. Place potatoes cut side down on pan and back in the oven they go. Season potatoes
  10. Bake until browning on tops and flat side is a rich crispy golden brown. About 20 minutes.Roasted potatoes with Vegan Chili

Check Out These Other Vegan Recipes: Vegan Biscuit Recipe, 5-Minute Vegan Taco Recipe with White Beans, and Tropical Vegan Smoothie


  1. Dona says:

    I’m a huge fan of chili, especially on cold days. I will try this recipe – the potatoes look yummy ????

  2. @Nadiacherelle says:

    I recently saw your page on IG and absolutely adore your content. I’m plant-based and love Chili in the winter months. Thanks for sharing this awesome recipe I look forward to trying it soon.

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I’m a clean beauty expert, a plant-based recipe guru, a fashion maven, and a mature black woman embracing my natural hair, silver streaks and all.

Welcome, I'm Tennille Murphy