Vegan Chili Recipe

Ever felt like taking a culinary expedition without leaving your kitchen? Let me whisk you away on a spicy adventure with my vibrant, veggie-packed chili that’s bursting with colors and flavors that warm your soul in every spoonful.

I adore cooking up the most delightful and delicious dishes, and one that I adore (and so do my friends and family) is my vegan chili. If I were to pick a signature dish, this might just be it.

Not only is it packed with layers of umami flavor, but it also happens to be super healthy!

Ingredients

• Olive oil: Healthy fats, enhances absorbency of nutrients.
• Onion: Adds sweetness, rich in antioxidants.
• Garlic: Boosts immunity, offers bold flavor.
• Carrot: Adds sweetness, provides vitamin A.
• Chili powder: Adds heat, rich in vitamin C.
• Black beans: High in fiber, good protein source.
• Kidney beans: Protein-rich, aids digestion.
• Tomatoes: Source of lycopene, boosts heart health.
• Cilantro: Fresh aroma, rich in antioxidants.
• Apple cider vinegar: Adds tanginess, helps digestion.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup vegetable broth
• 1 cup corn kernels, fresh or frozen
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar
• 1/4 cup fresh cilantro, chopped

How to Make this

1. In a big pot, warm the olive oil over a medium flame. Toss in the diced onion and cook until you can see through it—about 5 minutes.

2. Stir in the minced garlic and cook for 1 more minute.

3. Incorporate the carrot, red bell pepper, and yellow bell pepper into the dish. Continue to cook until these components are somewhat tender, a state they will achieve after about a 5-minute sauté.

4. Pour the pot mix into the bowl with the tomato and spice blend. Stir well to combine. Add these contents back into the pot. Stir the pot well.

5. Add the crushed tomatoes and diced tomatoes, and mix everything together.

6. Add to the pot the drained and rinsed black beans and kidney beans.

7. Combine well the vegetable broth and corn kernels. Stir together until well mixed.

8. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, stirring occasionally.

9. Add salt and pepper to taste. Mix in the apple cider vinegar.

10. Hot, serve the chili. With fresh chopped cilantro, garnish. Enjoy!

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Cutting board
4. Chef’s knife
5. Measuring cups
6. Measuring spoons
7. Can opener
8. Colander
9. Medium mixing bowl
10. Ladle

FAQ

• Q: Can I use other types of beans in this chili?Yes, if you prefer, you can use other beans such as pinto or chickpeas.
• Q: How can I make this chili spicier?A: To intensify the heat, add additional cayenne pepper or chopped fresh jalapeños.
• Q: Can I make this chili in advance?A: Without a doubt! This chili tastes even better the following day, as the flavors continue to blend. Keep it in the refrigerator for as long as 3 days.
• Q: Is it possible to freeze this chili?A: Indeed, you should allow the chili to cool all the way before you move it into a container that is safe for the freezer. You can let it hang out in the freezer for as long as 3 months.
• Q: How do I adjust the thickness of the chili?A: To make a thicker chili, let it simmer without a lid for longer. If you want a thinner chili, you can add more vegetable broth.
• Q: Can I add other vegetables to this chili?Of course! Additions like zucchini, mushrooms, or sweet potatoes are excellent.

Vegan Chili Recipe Substitutions and Variations

Avocado oil: Substitute with olive oil or coconut oil for a different flavor profile.
Chili powder: Substitute chipotle powder for a smokier heat, or use a homemade blend of equal parts cumin, paprika, and cayenne pepper.
Paprika that has been smoked: If you can’t find smoked paprika, use regular or sweet paprika.
Black beans: Use pinto beans or chickpeas for a change in texture.
Cilantro, fresh: Sub in fresh parsley or green onions when cilantro is unavailable or not preferred.

Pro Tips

1. Enhance the Flavor with Toasted Spices: Before adding the diced onion, briefly toast the chili powder, cumin, smoked paprika, and cayenne pepper in the olive oil. This will release their natural oils and intensify their flavors.