Stump Kitchen’s Chili Recipe (GF, Vegan)

Stump Kitchen’s Chili Recipe (GF, Vegan)

Submitted by Alexis Hillyard, (@stump_kitchen), Edmonton


Oil for pan 


  • 1 onion, chopped 
  • 2-3 cloves garlic, minced 
  • 1 large carrot, diced 
  • 1-2 yellow, orange, or red peppers, chopped 
  • 1 large sweet potato, cubed (1 cm)

Canned Goods

  • 1 can crushed tomatoes 
  • 1 heaping cup frozen sweet corn 1 can chickpeas (rinsed and drained)
  • 1 can kidney beans (rinsed and drained) 
  • 1 can black beans (rinsed and drained)
  • ½ cup veggie broth 


  • 2 tablespoons chili powder 
  • 1 tablespoon cumin 
  • ½ teaspoon garlic powder 
  • ½ teaspoon smoked paprika 
  • ¼ teaspoon cayenne 
  • ¼ teaspoon salt + pepper to taste 


  • Knife + cutting board 
  • Measuring spoons 
  • 1 cup liquid measuring cup 
  • Can opener 
  • Large pot + stirring spoon 
  • Strainer for beans 
  • Peeler for carrots 


  1. Chop onion, garlic, carrot, peppers, sweet potato, and saute over medium heat for 5 minutes, stirring frequently. 
  2. Add chili powder, cumin, garlic powder, smoked paprika, cayenne, salt + pepper. Stir for about 30 seconds. 
  3. Add veggie broth, crushed tomatoes, corn, chickpeas, kidney beans, and black beans. Stir for about 30 seconds. 
  4. Bring to a boil, then reduce heat to a gentle simmer for about 30 minutes so the flavours can come together. 
  5. Serve with a lime wedge, sour cream, cheese, and sliced green onions. Yum!


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