This Vegan Chili is a hearty mix of beans, tomatoes, and spices that packs a flavorful punch. It’s perfect for warming up on a chilly night!
Honestly, it’s so good you’ll forget it’s vegan! I love to load it up with toppings like avocado and cilantro. Cozy food at its best! 🌶️🥑
Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can swap it for avocado oil or coconut oil. Each adds a unique flavor. I sometimes use grapeseed oil, too; it has a neutral taste that works well.
Beans: Kidney and black beans are my go-tos, but you can mix it up! Try using pinto or chickpeas if those are what you have. Canned beans make it easier, but dried beans work, too—just cook them first.
Tomato Paste: It adds depth to the chili. If you’re out, crushed tomatoes or even a bit of ketchup can work in a pinch. Just adjust the liquid a bit to keep the texture right!
Spices: Chili powder, cumin, and smoked paprika give that classic flavor. If you don’t have smoked paprika, regular paprika is a good substitute. You could also add a bit of taco seasoning for variation!
What’s the Best Way to Make Flavorful Chili?
The key to a flavor-packed chili is how you layer your ingredients. Sautéing the onions and veggies first brings out their sweetness and depth. Here’s a simple way to build the flavor:
- Start by heating your oil in the pot and cook the veggies until they soften.
- Add garlic and spices next. Cook them briefly to release their natural oils and aroma don’t rush this step!
- Incorporate canned beans and tomatoes, and let them simmer to combine all the flavors well.
Simmering allows everything to meld together, so it’s key to give it some time on low heat. Trust me, the flavors will deepen beautifully!
Vegan Chili Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1/4 cup tomato paste
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 2 tablespoons nutritional yeast (for a savory depth)
- Fresh green onions, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Vegan sour cream or plain coconut yogurt (for topping, optional)
How Much Time Will You Need?
This Vegan Chili takes about 15 minutes to prepare, and then you’ll let it simmer for 25-30 minutes. So, in total, you’re looking at around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, red bell pepper, carrot, and celery. Sauté everything until the vegetables are softened, which should take about 5-7 minutes. Feel free to stir occasionally!
2. Add Garlic and Spices:
Next, add the minced garlic to the pot and cook it for another minute until it becomes fragrant. Then, stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper if you’re using it. Cook the spices for about 1 minute to really bring out their flavors.
3. Combine the Beans and Tomatoes:
Now it’s time to add the kidney beans, black beans, diced tomatoes (with their juice), tomato paste, and vegetable broth. Mix everything together well!
4. Simmer the Chili:
Bring the chili to a gentle simmer. Once it’s bubbling lightly, reduce the heat to low and cover the pot. Let the chili cook for about 25-30 minutes. Remember to stir it occasionally to prevent sticking.
5. Final Seasoning and Serving:
After it simmers and the flavors meld together, season the chili with salt and black pepper to taste. Stir in the nutritional yeast for extra flavor.
6. Serve and Enjoy:
Serve the chili hot! Top it with sliced green onions, chopped cilantro, and a dollop of vegan sour cream or coconut yogurt if you like! It’s deliciously hearty and perfect for a cozy dinner!
Enjoy your warm bowl of Vegan Chili! 🌱🍲
Can I Use Different Beans in This Chili?
Absolutely! Feel free to swap the kidney and black beans for pinto beans, chickpeas, or any other beans you enjoy. Just make sure they’re canned and rinsed if you’re using them for convenience!
Can I Make This Chili Spicier?
Yes, you can increase the heat by adding more cayenne pepper, using a spicier chili powder, or even adding diced jalapeños. Just adjust according to your spice preference!
How Long Do Leftovers Last?
Leftover vegan chili can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes well—just make sure to let it cool completely before transferring it to a freezer-safe container!
Can I Add More Vegetables?
Definitely! This chili is very customizable. You can add zucchini, corn, or even leafy greens like spinach toward the end of cooking. Just chop them up and stir them in!
