Picture a steaming bowl of vegan chili, its rich aroma filling your kitchen with warmth and comfort.
There’s something about the way the hearty beans and vegetables meld together, making this dish a beloved classic.
Not only is it easy to whip up, but it also offers the perfect blend of spices that transform simple ingredients into a flavorful masterpiece.
Let’s bring this cozy delight to life!
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon
- 1 can opener
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 medium carrots, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 1 cup vegetable broth
- 1 cup corn kernels, fresh or frozen
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Vegan Chili, follow this timeline:
- Reading and Gathering Ingredients: (5 minutes)
- Spend a few minutes reviewing the recipe and gathering all necessary ingredients and equipment.
- Preparation: (15 minutes)
- Dice the onion, bell pepper, and carrots, and mince the garlic.
- Open and drain the cans of beans and chickpeas.
- Cooking:
- Minute 0-2: (Heat Oil)
- Heat olive oil in the pot over medium heat.
- Minute 3-10: (Sauté Vegetables)
- Add the diced onion, garlic, bell pepper, and carrots to the pot and sauté until soft.
- Minute 11-13: (Add Spices)
- Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- Minute 14-16: (Add Beans and Tomatoes)
- Add the black beans, kidney beans, chickpeas, crushed tomatoes, and vegetable broth.
- Minute 17-19: (Add Remaining Ingredients)
- Stir in corn kernels, tomato paste, and apple cider vinegar.
- Minute 20: (Bring to Boil)
- Bring the mixture to a boil.
- Minute 21-50: (Simmer)
- Reduce the heat and let the chili simmer for 30 minutes, stirring occasionally.
- Resting: (10 minutes)
- Remove the pot from heat and let the chili rest for 10 minutes.
- Serving:
- Garnish with chopped cilantro before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, minced garlic, diced bell pepper, and diced carrots to the pot and sauté until soft.
Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper.
Add black beans, kidney beans, chickpeas, crushed tomatoes, and vegetable broth to the pot.
Stir in corn kernels, tomato paste, and apple cider vinegar.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
Stir the chili occasionally to prevent sticking and guarantee even cooking.
Taste and adjust seasoning as needed.
Remove the pot from heat and let the chili rest for 10 minutes.
Garnish with chopped cilantro before serving.
Serving Tips
- Crusty Bread: Pair the chili with a warm slice of crusty bread to soak up the rich and flavorful sauce.
- Steamed Rice: Serve the chili over a bed of steamed rice for a hearty and filling meal.
- Tortilla Chips: Enjoy the chili as a dip with crunchy tortilla chips for a fun and casual eating experience.
- Avocado Slices: Top the chili with fresh avocado slices for a creamy and invigorating contrast.
- Baked Potato: Spoon the chili over a baked potato to add a satisfying and comforting twist to your meal.
Storage
Store leftover vegan chili in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze it in portions for up to 3 months.
Freezing
To freeze vegan chili, let it cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date.
Freeze for up to three months.
Thaw overnight in the fridge.
Reheating
To reheat vegan chili, use a stovetop or microwave, stirring occasionally.
Add a splash of vegetable broth if needed to maintain consistency.
Heat until thoroughly warmed, around 165°F.
Final Thoughts
Vegan chili is a hearty and flavorful dish that’s perfect for any occasion.
It’s packed with nutritious ingredients like beans, vegetables, and spices, making it a satisfying and healthy meal option.
Whether you’re a seasoned cook or new to the kitchen, this recipe is straightforward and easy to follow.
The combination of spices and vegetables creates a rich and aromatic chili that’s sure to please any palate.
Feel free to customize the recipe to suit your taste by adjusting the spices or adding extra vegetables.
Serve it with crusty bread or over rice for a more filling meal. Enjoy the delicious and comforting flavors of vegan chili!
Frequently Asked Questions
Can I Use Canned or Fresh Tomatoes Instead of Crushed Tomatoes?
You can definitely use canned or fresh tomatoes instead of crushed tomatoes. Just chop them finely if using fresh, or blend canned ones slightly for a smoother texture. It’s an innovative way to enjoy your dish!
How Can I Make the Chili Spicier?
To spice it up, you can add extra cayenne pepper or incorporate fresh jalapeños. Consider using chipotle powder for smoky heat. Remember, taste as you go to balance the flavors to your preference. Enjoy experimenting!
Is It Possible to Make This Chili in a Slow Cooker?
You can definitely make it in a slow cooker. Sauté the veggies first, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Enjoy your compassionate creation!
What Are Some Alternative Garnishes to Cilantro?
You can garnish with sliced green onions, avocado, or a sprinkle of nutritional yeast. Try adding a squeeze of lime or a dollop of plant-based yogurt for a fresh, creamy twist that complements any dish beautifully.
Can I Substitute Another Type of Bean for Chickpeas?
You can definitely substitute other beans for chickpeas. Try using cannellini or pinto beans for a creamy texture. Don’t hesitate to experiment with different beans to create a chili that’s uniquely yours and full of compassion.
Vegan Chili
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
- 1 can opener
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 3 clove garlic minced
- 1 bell pepper diced
- 2 medium carrots diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can chickpeas drained and rinsed
- 1 can crushed tomatoes
- 1 cup vegetable broth
- 1 cup corn kernels fresh or frozen
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, diced bell pepper, and diced carrots to the pot and sauté until soft.
- Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- Add black beans, kidney beans, chickpeas, crushed tomatoes, and vegetable broth to the pot.
- Stir in corn kernels, tomato paste, and apple cider vinegar.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- Stir the chili occasionally to prevent sticking and ensure even cooking.
- Taste and adjust seasoning as needed.
- Remove the pot from heat and let the chili rest for 10 minutes.
- Garnish with chopped cilantro before serving.
Notes
