Vegan Chili

Vegan Chili is a hearty and nutritious dish that brings together a medley of flavors and textures for a delightful experience. This recipe is not only packed with plant-based protein and fiber but also warms the soul, making it perfect for cozy evenings or gathering with friends and family. It’s a fantastic alternative to traditional chili, catering wonderfully to vegans and anyone looking to incorporate more vegetables into their diet.

Why make this recipe

Choosing to make Vegan Chili offers diverse benefits. It’s simple to prepare, budget-friendly, and adaptable to your taste buds. By using beans and a variety of vegetables, this chili provides a wealth of nutrients and helps promote a healthy lifestyle. Plus, it’s a one-pot meal, meaning fewer dishes to wash afterward! Whether you’re practicing a vegan diet or just looking for a filling and comforting dish, this Vegan Chili is sure to satisfy.

How to make Vegan Chili

Ingredients:

• Beans of choice (e.g., black beans, kidney beans)
• Tomato-based sauce
• Assorted spices (e.g., cumin, chili powder, garlic powder)
• Mixed vegetables (e.g., bell peppers, onions, zucchini)
• Fresh chili pepper
• Olive oil
• Salt
• Pepper

Directions:

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onions and bell peppers, sauté until soft.
3. Stir in mixed vegetables and cook for another 5 minutes.
4. Add the beans, tomato-based sauce, spices, and fresh chili pepper.
5. Stir everything together, bring to a boil, then reduce heat and let simmer for about 30 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. Serve warm.

How to serve Vegan Chili

Vegan Chili can be served as a standalone dish or accompanied by a side of cornbread for an extra comforting touch. It’s also fantastic as a topping for baked potatoes or served with tortilla chips for a crunchy contrast. Garnishing with fresh cilantro or avocado adds a refreshing twist and extra nutrients.

How to store

To store Vegan Chili, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to five days or frozen for up to three months. When you’re ready to enjoy it again, simply reheat it on the stovetop or in the microwave until warmed through.

Tips to make

1. Customize the beans: Feel free to use any mix of beans that you love, such as black beans, pinto beans, or chickpeas.
2. Spicy option: If you prefer heat, add more fresh chili peppers or a dash of hot sauce.
3. Flavor boost: Letting the chili sit for a few hours or even overnight can enhance the flavors, making it even tastier.

Variation

Switch things up by adding different vegetables such as sweet corn, carrots, or even spinach. You can also swap the tomato-based sauce for a vegetable broth for a lighter version. For a unique twist, consider adding quinoa or lentils for additional texture and nutrition.

FAQs

Can I make Vegan Chili in a slow cooker?
Yes! Just sauté the vegetables first, then add all the ingredients to your slow cooker and let it cook on low for 6-8 hours or high for 3-4 hours.

Is Vegan Chili gluten-free?
Yes, as long as you use gluten-free beans and check your tomato-based sauce for any hidden gluten ingredients.

How can I make it richer in flavor?
Roasting your vegetables before adding them to the chili can enhance the depth of flavor significantly. Additionally, using smoked spices can give the chili a lovely smoky flavor.

Vegan Chili

A hearty and nutritious vegan chili packed with plant-based protein and fiber, ideal for cozy evenings or gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course

Cuisine Tex-Mex, Vegan

Servings 4 servings

Calories 250 kcal

Ingredients

  

Main Ingredients

• 2 cups Beans of choice (e.g., black beans, kidney beans) cooked and drained
• 1 can Tomato-based sauce about 15 oz
• 1 tablespoon Olive oil for sautéing
• 1 medium Onion chopped
• 1 cup Bell peppers chopped
• 2 cups Mixed vegetables (e.g., zucchini, corn) chopped
• 1 fresh Chili pepper chopped or whole, based on preference
• 1 teaspoon Salt to taste
• 1 teaspoon Pepper to taste

Assorted Spices

• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Garlic powder

Instructions

 

Preparation

• In a large pot, heat olive oil over medium heat.
• Add chopped onions and bell peppers, sauté until soft.
• Stir in mixed vegetables and cook for another 5 minutes.

Cooking

• Add the beans, tomato-based sauce, spices, and fresh chili pepper.
• Stir everything together, bring to a boil, then reduce heat and let simmer for about 30 minutes, stirring occasionally.
• Season with salt and pepper to taste.

Serving

• Serve warm.

Notes

Vegan Chili can be served solo or with cornbread, baked potatoes, or tortilla chips. Garnishing with cilantro or avocado adds freshness and nutrition. Store in an airtight container in the fridge for up to five days or freeze for three months.

Keyword Healthy Dinner, One-Pot Meal, Plant-based, Vegan Chili, Vegan Recipe