This vegan chili is a hearty mix of beans, veggies, and spices that warms you right up. It’s nutritious, filling, and perfect for a chilly day or a cozy night in!
Making this chili is so easy! Just toss everything in a pot and let it cook—no fuss! I love to serve it with some crusty bread for a complete meal. Yum!
Key Ingredients & Substitutions
Olive Oil: It’s great for sautéing and brings a lovely flavor. If you’re looking for alternatives, avocado oil or coconut oil works well too, especially if you want a different taste.
Beans: Kidney and pinto beans are classic choices for chili. You can easily swap them for black beans or chickpeas if you prefer. Just make sure to rinse them well!
Bell Peppers: Red and green bell peppers add sweetness and crunch. Feel free to use other colors like yellow or orange, or even skip them for fewer veggies.
Jalapeño: This adds a nice kick. If you’re not a fan of spice, you can eliminate it or use mild banana peppers instead. If you love heat, throw in an extra jalapeño!
Vegetable Broth: Gives a richer flavor. You can use water or vegetable stock in a pinch, but broth boosts the overall taste of the chili.
How Do I Make Sure My Chili is Flavorful and Thick?
Getting that perfect balance of flavor and texture is key to a great chili. Start by heating the oil and cooking your vegetables until they are soft. This step creates a solid base of flavor!
- Once the veggies are tender, stir in the spices. This helps release their flavor—don’t rush this step!
- Cook the chili at a simmer. This slow cooking allows the flavors to meld beautifully—about 30-40 minutes should do.
- If you find your chili too thin, let it simmer longer without a lid to cook off some of the liquid. You can also add more beans or a spoonful of cornmeal for thickness.
Lastly, adjust the flavors with salt or a touch of sweetness! It can really make a difference. Enjoy your chili adventure!
Delicious Vegan Chili
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- 2 (14-ounce) cans diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup vegetable broth (or water)
- 1 tablespoon tomato paste
- 1 teaspoon maple syrup or sugar (optional, for balancing acidity)
- 1 avocado, diced (for topping)
- 2 green onions, sliced (for topping)
- Vegan sour cream or plain plant-based yogurt (for topping)
- Nutritional yeast (optional, for topping)
Time Needed:
This vegan chili takes about 10 minutes to prepare and approximately 40 minutes to cook. In total, you’ll need about 50 minutes to enjoy this delicious meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, red and green bell peppers, celery, carrot, and jalapeño if you’re using it. Cook while stirring occasionally until the vegetables are softened, which should take around 7-8 minutes.
2. Add the Spices:
Next, stir in the ground cumin, smoked paprika, chili powder, ground coriander, black pepper, and salt. Let this mixture cook for an additional 1-2 minutes to allow the spices to become aromatic. This step is super important as it helps the flavors develop!
3. Combine Ingredients:
Now, add the diced tomatoes, tomato paste, kidney beans, pinto beans, and vegetable broth to the pot. Stir everything well so it’s nicely mixed together.
4. Simmer the Chili:
Bring the chili mixture to a boil, then reduce the heat to low and let it simmer uncovered. Cook for about 30-40 minutes, stirring occasionally until the chili has thickened to your liking.
5. Adjust to Taste:
If needed, add the optional maple syrup or sugar to balance the acidity of the tomatoes and adjust the seasoning with more salt if necessary.
6. Serve and Garnish:
Dish up the hot chili into bowls and top each with a dollop of vegan sour cream or yogurt, diced avocado, sliced green onions, and a sprinkle of nutritional yeast if you like.
7. Enjoy!
Now it’s time to enjoy your hearty, comforting vegan chili that’s brimming with flavor! Perfect for warming up on a cold day or sharing with friends!
This chili has a rich tomato base, a smoky and mildly spicy flavor profile, and the fresh toppings add creaminess and a lovely brightness. It’s ideal for a nutritious meal that everyone will love!
Can I Use Different Types of Beans?
Absolutely! While kidney and pinto beans are great choices, you can substitute them with black beans or chickpeas if you prefer. Just remember to rinse them well before adding them to the chili!
How Can I Make the Chili Spicier?
If you like it hot, add more jalapeño or try including a teaspoon of cayenne pepper or hot sauce during cooking. Adjust according to your spice preference!
Can I Make This Chili Ahead of Time?
Yes, you can! This chili stores well in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just remember to let it cool completely before transferring to an airtight container.
What Should I Serve With Vegan Chili?
This chili pairs beautifully with crusty bread, cornbread, or over rice. For a lighter option, serve it with a side salad or some roasted vegetables!
