Vegan chili is a hearty and flavorful dish that's packed with plant-based proteins, vegetables, and spices. This dish is perfect for cold weather or when you're craving a warming, savory meal. Here's a simple recipe for vegan chili, made with a variety of beans and vegetables for a robust and satisfying flavor.
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 large onion, diced
- 1 bell pepper (any color), diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, diced (optional, for heat)
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- Optional toppings: avocado slices, chopped fresh cilantro, dairy-free sour cream, vegan cheese
Instructions
Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until they soften, about 5-7 minutes. Add the garlic and jalapeño (if using) and sauté for another 2 minutes.
Add the Vegetables: Add the carrot, zucchini, and corn to the pot. Stir to combine and sauté for another 5 minutes, or until the vegetables begin to soften.
Add the Tomatoes and Beans: Add the diced tomatoes (including their juice), tomato paste, black beans, kidney beans, and pinto beans to the pot. Stir to mix everything together.
Add the Spices and Broth: Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Pour in the vegetable broth and stir to combine.
Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Let the chili simmer for 20-30 minutes, stirring occasionally. This allows the flavors to develop and the vegetables to soften.
Adjust Seasoning: Taste the chili and adjust the seasoning with more salt, pepper, or spices as needed.
Serve the Chili: Once the chili has simmered and the flavors have melded, serve it hot in bowls. Add your favorite toppings, like avocado slices, chopped fresh cilantro, dairy-free sour cream, or vegan cheese.
Tips for Success
- Control the Heat: If you prefer less heat, reduce or omit the jalapeño. For more heat, add additional chili powder or cayenne pepper.
- Mix and Match Beans: You can use any combination of beans you like, such as chickpeas or white beans.
- Storage and Freezing: This chili stores well. Keep leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat on the stove or in the microwave.
- Serving Suggestions: Serve the chili with crusty bread, tortilla chips, or over rice or quinoa for a complete meal.
Enjoy your vegan chili! It's a versatile and hearty dish that can be customized to your taste and dietary preferences.