Delicious Vegan Chili Recipe

Ah, vegan chili! This isn’t just any random recipe; it’s a wholesome hug in a bowl that always brings back warm memories. Picture this: a cozy evening at home, the air kissing your cheeks with a cool breeze, and as you stir that simmering pot of colorful ingredients, your kitchen starts to fill with the enticing aroma of spices and roasted veggies. This recipe has become my go-to, not just because it’s uncomplicated, but because it’s versatile and never fails to hit the spot on chilly nights or when you’re hungry for comfort food.

Why you’ll love this recipe

So why should you try your hand at this vegan chili tonight? First and foremost, it’s a flavor bomb! This dish is a riot of textures and tastes, marrying earthiness from the beans with a sweet hit from the diced tomatoes and the slight crunch of bell peppers. And let’s talk about the spices—a symphony of chili powder, cumin, and paprika dances on your taste buds, making each spoonful a delight.

Another reason? It’s wholesome and nourishing! Packed with fiber from the beans, vitamins from the veggies, and tons of flavor, it’s a complete meal that’s perfect for the soul. You can easily whip it up in about 30 minutes, making it an exceptional choice for busy weeknights when comfort food is non-negotiable. Plus, there’s something really gratifying about making a pot of chili from scratch—it’s like painting a canvas that you can enjoy and share with friends.

Gather these ingredients

Let’s chat about what you need to create this masterpiece.

• 1 can black beans: They’re rich in protein and add a lovely creaminess. If you’re short on black beans, navy beans work just as well.
• 1 can kidney beans: These beauties add a robust structure, both physically and in flavor. You could swap them with pinto beans if that’s what you have lying around.
• 1 can diced tomatoes: The perfect base! They lend sweetness and acidity. If you prefer a smokier backdrop, fire-roasted tomatoes would make an exciting substitute.
• 1 bell pepper, chopped: Choose your favorite color! Red or yellow adds a lovely sweetness, while green brings a sharp zing.
• 1 onion, chopped: This is a must for depth! If you’re in a pinch, shallots can step in quite gracefully.
• 2 cloves garlic, minced: Ah, garlic—the aromatic king! Don’t skimp on this; it fills your chili with a sublime warmth.
• 2 tablespoons chili powder: This is where the magic starts! Feel free to adjust for your desired heat level.
• 1 teaspoon cumin: This spice contributes an earthy undertone. If you want a different profile, coriander could bring a fresh twist.
• 1 teaspoon paprika: For that lovely, mild sweetness and a vibrant color.
• Salt and pepper to taste: Essential for making all the flavors pop!
• Fresh chili pepper, to taste: Add it if you like things spicy! A jalapeño or serrano works great here.
• 2 cups vegetable broth: You can totally use homemade if you have it, but a good-quality store-bought variety will work wonders too!

Preparing Vegan Chili

Alright, now let’s dive into the nitty-gritty!

1. Heat some oil in a large pot over medium heat. Just enough to coat the bottom.
2. Add the chopped onion and minced garlic. Sauté them until they’re soft and fragrant—about 3-4 minutes. That’s where the flavor really starts!
3. Stir in the bell pepper and let it cook alongside for a few minutes. We want it tender but still vibrant!
4. Add the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Mix it all together like you’re assembling a beautiful jigsaw puzzle.
5. Bring to a simmer. Let those flavors meld together; this is vital!
6. Cook for about 20-30 minutes, stirring occasionally. Keep the lid slightly ajar to help it thicken up.
7. Adjust the heat by adding fresh chili pepper to your taste. Spice up, or calm down; it’s completely up to you!
8. Serve warm and enjoy! Maybe with a squeeze of lime or avocado on top for some added zing and creaminess.

Best way to enjoy it

So how do you serve this golden bowl of warmth? The world is your oyster! I love to top it with chopped cilantro and diced avocados for that creamy contrast. A hearty side of cornbread? Yes, please! You could even enjoy it over a bed of fluffy rice or quinoa if you’re feeling extra fancy. And let’s not forget about tortilla chips for that perfect crunch!

Keeping leftovers fresh

What do you do with all the delicious remnants? Store any leftovers in an airtight container in the fridge, and they’ll last about three days. Want to save it for later? This chili freezes wonderfully! Just let it cool, transfer to a freezer-safe container, and you’re good to go. It can stay fresh for up to three months! When you’re ready to enjoy it again, simply thaw and reheat on the stovetop or in the microwave.

Helpful cooking tips

Here are a couple of pro tips to elevate your chili game. First, to really unlock the flavors, you can toast the spices in the pot for a minute before adding your beans and broth. Trust me; it’s magic! Also, if you want an extra layer of flavor, a splash of soy sauce or a dab of maple syrup can deepen the dish beautifully. And remember, chili is like a work of art: feel free to make it your own!

Creative Twists

Let’s talk variations! Feeling adventurous? Swap in some zucchini, corn, or even sweet potatoes for added texture and flavor. You can play with the spices too—think curry powder or chipotle for a smokier vibe! If you’re not vegan but looking for a protein punch, add some ground turkey or beef and adjust the cooking time accordingly.

Ingredients

• 1 can black beans
• 1 can kidney beans
• 1 can diced tomatoes
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh chili pepper, to taste
• 2 cups vegetable broth

Directions to follow

1. Heat some oil in a large pot over medium heat.
2. Add chopped onion and minced garlic; sauté until soft.
3. Stir in bell pepper; cook for a few minutes.
4. Add black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper.
5. Mix well; bring to a simmer.
6. Cook for 20-30 minutes, stirring occasionally.
7. Add fresh chili pepper to adjust heat.
8. Serve warm and enjoy!

Your questions answered

1. What’s the prep time? About 10 minutes!
2. Can I make it in advance? Absolutely! It tastes even better the next day.
3. Is this gluten-free? Yes! All ingredients are naturally gluten-free.
4. Can I add meat? For sure! Just brown some ground meat before adding the veggies.
5. What should I serve it with? Cornbread, rice, avocado, or even over a baked potato!

Now, what are you waiting for? Grab those ingredients and let’s get cooking! You’re on your way to a scrumptious, cozy vegan chili that could become your new favorite recipe! Share your twists or feedback, and let’s celebrate this delightful dish together. Happy cooking!

Use Your Leftovers

Reduce food waste by making these recipes with your leftover ingredients:

Spicy Steak Chili Recipe

♻️ Uses leftover tomatoes96%

Old-Fashioned Goulash

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Print Recipe

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Delicious Vegan Chili Recipe

Cooking Method: Baking Cuisine: Mexican

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Cooking Temp: medium  C Servings: 4 Estimated Cost: $ 10 Calories: 350

Best Season: Fall

Description

This vegan chili is packed with protein and fiber, offering a blend of robust flavors and textures in every spoonful. It's easy to prepare and perfect for chilly nights.

Vegan Chili Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 can black beans (or navy beans)
• 1 can kidney beans (or pinto beans)
• 1 can diced tomatoes (fire-roasted tomatoes can be used)
• 1 piece bell pepper, chopped (any color)
• 1 piece onion, chopped (or shallots)
• 2 cloves garlic, minced
• 2 tablespoons chili powder (adjust for heat level)
• 1 teaspoon cumin (or coriander for a twist)
• 1 teaspoon paprika
• to taste salt and pepper
• to taste fresh chili pepper (for added spice)
• 2 cups vegetable broth (homemade or quality store-bought)

Preparation Steps

1. Sauté Aromatics

   Heat some oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until soft and fragrant—about 3-4 minutes.
   Mark as complete

2. Cook Bell Pepper

   Stir in bell pepper; cook for a few minutes until tender.
   Mark as complete

3. Combine Remaining Ingredients

   Add black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Mix well.
   Mark as complete

4. Simmer

   Bring to a simmer. Cook for 20-30 minutes, stirring occasionally. Adjust heat by adding fresh chili pepper to your taste.
   Mark as complete

5. Serve

   Serve warm and enjoy! Top with chopped cilantro and diced avocados if desired.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 11g17%

Saturated Fat 1g5%

Trans Fat 0g

Cholesterol 0mg

Sodium 940mg40%

Potassium 900mg26%

Total Carbohydrate 50g17%

Dietary Fiber 15g60%

Sugars 6g

Protein 20g40%

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Vitamin A 1000 IU

Vitamin C 60 mg

Calcium 80 mg

Iron 4 mg

Vitamin D 0 IU

Vitamin E 2 IU

Vitamin K 20 mcg

Thiamin 0.4 mg

Riboflavin 0.2 mg

Niacin 1.5 mg

Vitamin B6 0.5 mg

Folate 200 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 150 mg

Iodine 0 mcg

Magnesium 40 mg

Zinc 2 mg

Selenium 0 mcg

Copper 0.2 mg

Manganese 1 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Chili tastes even better the next day and can be frozen for up to three months.

Keywords: vegan, chili, comfort food, easy recipe