Picture a steaming bowl of hearty vegan chili, its rich aroma filling your kitchen with warmth and spices.
There’s something comforting about how effortlessly this dish comes together, transforming simple, wholesome ingredients into a cozy, satisfying meal.
As the flavors meld and intensify, the vibrant colors and textures promise a delightful experience.
Let’s bring this delicious, plant-based chili to life and enjoy a bowl of comfort together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 knife
- 1 can opener
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup corn kernels, fresh or frozen
Cook & Prep Time
To efficiently manage your time while making the vegan chili, you can follow this timeline:
- Reading & Preparation (5 minutes)
- Take a moment to read through the entire recipe to understand the steps and gather all the necessary ingredients and equipment.
- Prep Work (15 minutes)
- Dice the onion, bell pepper, carrots, and celery.
- Mince the garlic.
- Drain and rinse the black beans and kidney beans.
- Measure out all the spices, olive oil, and vegetable broth.
- Open the can of diced tomatoes and tomato paste.
- Cooking (30 minutes)
- Minute 0-5: Heat the olive oil in a large pot over medium heat and sauté the diced onion until translucent.
- Minute 5-10: Add the minced garlic, diced bell pepper, carrots, and celery to the pot and cook for an additional 5 minutes.
- Minute 10-15: Add the black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth. Stir in the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using).
- Minute 15-35: Bring the mixture to a simmer and let it cook for 20 minutes, stirring occasionally.
- Minute 35-40: Add the corn kernels and cook for another 5 minutes until heated through.
- Resting Time (5 minutes)
- Remove the pot from the heat and let the chili rest for 5 minutes 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 the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, diced bell pepper, carrots, and celery, and cook for an additional 5 minutes.
Add the black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth to the pot.
Stir in the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper if using.
Bring the mixture to a simmer and let cook for 20 minutes, stirring occasionally.
Add the corn kernels and cook for another 5 minutes until heated through.
Remove the pot from the heat and let the chili rest for 5 minutes before serving.
Serving Tips
- Avocado Slices: Add creamy texture and a cool contrast to the spicy chili.
- Fresh Cilantro: Sprinkle on top for a burst of freshness and a vibrant pop of color.
- Lime Wedges: Squeeze over the chili for a zesty kick and enhanced flavors.
- Crusty Bread or Cornbread: Serve alongside for a hearty, satisfying accompaniment to soak up the chili.
- Vegan Sour Cream: Dollop on top to add tanginess and a rich, cooling element.
Storage
To store vegan chili, let it cool completely.
Then transfer it to airtight containers.
Refrigerate for up to 4 days.
Freeze for up to 3 months for longer storage.
Freezing
To freeze vegan chili, let it cool completely.
Then, transfer to airtight containers or freezer bags.
Label with the date.
Freeze for up to three months.
Thaw in the refrigerator overnight before reheating.
Reheating
For reheating vegan chili, use a pot over medium heat.
Stir occasionally until warmed through.
Alternatively, microwave in a covered dish.
Stir halfway through the process.
Maintain moisture by adding a splash of broth.
Final Thoughts
This vegan chili recipe isn’t only delicious but also easy to prepare, making it a perfect choice for a hearty meal.
The combination of beans, vegetables, and spices creates a rich and satisfying dish.
By preparing the chili a day in advance, you can enhance its flavors even further.
Customize the spice level to suit your taste, and don’t forget to add your favorite toppings like avocado, cilantro, or lime wedges for an extra burst of freshness.
Enjoy this vegan chili with friends and family, and savor the comforting warmth it brings to your table.
Frequently Asked Questions
Can I Use Different Types of Beans in the Chili?
Absolutely, you can substitute different types of beans to suit your taste. Try pinto, navy, or cannellini beans for a creative twist. Each bean variety adds a unique texture and flavor, enhancing your chili experience.
Is It Possible to Make the Chili Spicier?
You can easily spice up your chili by adding more cayenne pepper or incorporating fresh jalapeños. Experiment with hot sauces or crushed red pepper flakes for an extra kick. Adjust the heat to match your fiery taste buds!
Can I Substitute Fresh Tomatoes for Canned Diced Tomatoes?
You can substitute fresh tomatoes for canned diced tomatoes. Simply dice the fresh tomatoes, ensuring you remove excess seeds and juice. Use the same weight as the canned variety, and consider adding a bit more tomato paste for richness.
What Can I Use Instead of Olive Oil for Sautéing?
You can substitute olive oil with options like avocado oil, coconut oil, or grapeseed oil. Each brings unique flavors; avocado oil offers a mild taste, coconut adds a hint of sweetness, and grapeseed provides a neutral profile.
How Can I Thicken the Chili if It’s Too Watery?
To thicken your chili, try mashing some beans with a fork or blending a portion of the mixture. You can also add a slurry of cornstarch and water or let it simmer longer to reduce excess liquid.
Vegan Chili
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 can opener
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 2 carrots diced
- 2 stalks celery diced
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can kidney beans drained and rinsed
- 1 15-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 1 cup corn kernels fresh or frozen
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, diced bell pepper, carrots, and celery, and cook for an additional 5 minutes.
- Add the black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth to the pot.
- Stir in the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper if using.
- Bring the mixture to a simmer and let cook for 20 minutes, stirring occasionally.
- Add the corn kernels and cook for another 5 minutes until heated through.
- Remove the pot from the heat and let the chili rest for 5 minutes before serving.
Notes
