Spicy Beanless Garden Vegan Chili Recipe

I’ve been messing around in the kitchen lately and decided to try out this spicy garden vegan chili loaded with fresh veggies like zucchini, bell peppers, and corn, and honestly, it came together in a way that was both unexpected and super comforting.

I love making Spicy Beanless Garden Vegan Chili cause it is loaded with nutritional benefits from olive oil, yellow onions, red and green bell peppers, garlic, carrots and more. The tomato paste, vegetable broth and spices provide antioxidants and fiber.

I think adding lime juice really amps up the flavor.

Ingredients

• Olive oil: Provides healthy fats and enhances flavors during sautéing for crispy vegtables.
• Yellow onion: Adds sweetness and depth while offering fiber and antioxidants to the dish.
• Red bell pepper: Brings vibrant color, crunch and vitamin C, balancing sweet and tangy flavors.
• Carrots: Contribute natural sweetness along with beta-carotene and healthy fiber for energy.
• Jalapeno: Infuses a fiery kick with vitamins and antioxidants to perk up the chili.
• Crushed tomatoes: Provides tanginess, fiber and lycopene to enrich the sauce and relish hearty flavor.
• Lime juice: Adds a fresh sour note that balances the spicy heat and deepens overall taste.
• Fresh cilantro: Garnishes the chili with a bright aroma and extra vitamins, perfect as a finishing touch.

Ingredient Quantities

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (28 oz) crushed tomatoes
• 1 tbsp tomato paste
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1 tsp sugar (optional to balance acidity)
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

How to Make this

1. Heat 2 tbsp olive oil in a big pot over medium heat and add the diced large yellow onion. Cook it until soft, about 5 minutes.

2. Throw in the diced red and green bell peppers, diced carrots, and diced celery. Stir and let them soften, which should take about 4-5 minutes.

3. Now add the minced garlic and seeded, minced jalapeno pepper. Cook for about a minute until you can smell the garlic.

4. Mix in the diced zucchini and 1 cup of corn kernels (it can be either fresh or frozen) and stir for 3 minutes.

5. Pour in the 28 oz can of crushed tomatoes, add 1 tbsp tomato paste and 2 cups of vegetable broth. Stir it all together.

6. Now season with 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp dried oregano, 1/2 tsp salt (or to taste), and 1 tsp sugar if you want to balance the acidity.

7. Bring the whole mixture to a simmer then reduce the heat to low. Let it simmer for 20-25 minutes, stirring every once in a while so it doesn’t stick.

8. Squeeze in the juice of 1 lime and stir again, tasting it to see if you need more salt or spice.

9. Allow the chili to further simmer for another 5 minutes so all the flavors really blend together.

10. Remove from the heat, garnish with a generous sprinkle of chopped fresh cilantro and serve hot. Enjoy your spicy beanless garden vegan chili!

Equipment Needed

1. Big pot – you need it to heat, mix, and simmer all your ingredients
2. Cutting board – essential for chopping the veggies evenly
3. Chef knife – used for dicing onions, peppers, carrots, celery, zucchini, and mincing garlic
4. Wooden spoon or spatula – for stirring all the ingredients while they cook
5. Measuring cups and spoons – to get exactly the right amounts of vegetable broth, spices, and corn
6. Can opener – for easily opening that 28 oz can of crushed tomatoes
7. Citrus juicer (or even a fork) – to squeeze the lime juice without any mess
8. Stove – necessary for cooking the whole dish over medium to low heat
9. Ladle – helps serve the chili into bowls evenly

FAQ

• Q: Can I adjust the heat level in this chili?
  A: Yeah you can totally adjust the spice by using less jalapeno or chili powder if it gets too fiery for you.
• Q: Can I make this recipe ahead of time and freeze it?
  A: For sure leftovers freeze really well, just let it cool and store in an airtight container for up to 3 months.
• Q: Is this recipe gluten-free?
  A: Yup, it is naturally gluten-free as long as your vegetable broth doesn’t have any gluten ingredients.
• Q: What can I substitute if I don’t have all the veggies?
  A: No worries you can swap out veggies like carrots or zucchini with mushrooms or even sweet potatoes depending on what you got in your fridge.
• Q: How long does it take to make this chili?
  A: It takes about 45 minutes to 1 hour from start to finish which is perfect for a busy weeknight dinner.

Spicy Beanless Garden Vegan Chili Recipe Substitutions and Variations

• Instead of olive oil you can use canola or sunflower oil which works pretty well for sauteeing the veggies
• You can swap out fresh garlic for about 1/2 tsp garlic powder per clove, though its not exactly the same flavor
• If you dont have a jalapeno, try using a small amount of serrano pepper or even a pinch of crushed red pepper to keep it spicy
• Use diced tomatoes or tomato puree with a little extra water instead of the crushed tomatoes if thats what you got
• You can make your own veggie broth by mixing a vegetable bouillon cube in water if you dont have the broth on hand

Pro Tips

1. Try not to rush the veggies – let each set cook long enough so they develop their own flavors. If you add them all at once, you might lose out on that deep, caramelized taste that makes the dish pop.

2. Make sure the chopped veggies are about the same size. If some pieces are too big, they might still be crunchy when the rest are soft which can mess up the texture of your chili.

3. Keep an eye on your spices when you add them. If the heat is too high, things like garlic can burn and ruin the flavor, so stirring constantly helps keep everything even.

4. Once it’s done simmering, let your chili sit off the heat for a few minutes. This resting time helps all the flavors blend together better, making the dish taste even richer.