Vegan Chili
This hearty Vegan Chili is a perfect combination of savory vegetables, tender beans, and rich spices. Packed with flavor and nutrients, this dish is both satisfying and nourishing. It’s versatile enough for meal prep, can be customized to your spice preferences, and makes a great dinner for the whole family or a group of friends. Whether you're a long-time vegan or just looking to add more plant-based meals to your diet, this vegan chili is sure to impress.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Cutting Board
- 1 Chef’s Knife
- 1 wooden spoon for stirring
- 1 can opener (for opening the beans and tomatoes)
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 carrot peeled and diced
- 2 cups crushed tomatoes
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 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 chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper optional, for heat
- Salt and pepper to taste
- 1 cup corn kernels optional
- 1 cup chopped zucchini optional
- 1 tablespoon lime juice optional, for serving
Instructions
- Prepare the vegetables: Dice the onion, garlic, bell peppers, and carrot. Set aside.
- Sauté the base: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and garlic, sautéing until soft and fragrant (about 3-5 minutes).Add the bell peppers and carrot, and sauté for an additional 5 minutes.
- Add the spices: Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Let the spices toast for about 1 minute.
- Simmer the chili: Add the crushed tomatoes, tomato paste, vegetable broth, and beans to the pot. Stir well to combine. Bring the mixture to a boil, then lower the heat and simmer for 30-45 minutes, stirring occasionally.
- Adjust the seasoning: Taste the chili and add salt, pepper, or additional spices to your preference. If desired, add corn kernels or zucchini for extra texture and flavor.
- Serve: Serve the chili hot, garnished with lime juice, cilantro, avocado, or your favorite toppings.
Notes
- Customizations: Feel free to add other vegetables such as mushrooms or sweet potatoes, or increase the heat with extra jalapeños.
- Make-Ahead: This chili tastes even better the next day! Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Thicker Chili: If you prefer a thicker chili, simply let it simmer longer to reduce the liquid, or mash some of the beans for added texture.
- Spice Level: Adjust the cayenne pepper and chili powder to suit your heat tolerance.