If you’re on the hunt for a comforting and satisfying meal that’s both hearty and healthy, this Vegan Chili recipe is exactly what you need. Packed with a variety of vegetables, beans, and warming spices, this plant-based chili is not only rich in flavor but also brimming with nutrients.
Vegan Chilli Recipe
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Chef's knife
- 1 Cutting board
- 1 Can opener
- 1 Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium carrot, diced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 cup vegetable broth
- 1 cup frozen corn kernels
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Sliced avocado (for garnish)
- Vegan sour cream (optional, for serving)
Instructions
- Prepare the Vegetables:Start by chopping the onion, garlic, bell peppers, and carrot. Set them aside.
- Sauté the Aromatics:Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Vegetables and Spices:Add the diced bell peppers and carrot to the pot, stirring occasionally until they start to soften, about 5 minutes.Sprinkle in the cumin, chili powder, smoked paprika, cayenne pepper (if using), oregano, and coriander. Stir well to coat the vegetables with the spices, and cook for another 2 minutes to enhance the flavors.
- Incorporate the Beans and Tomatoes:Pour in the diced tomatoes, tomato sauce, and vegetable broth. Stir in the black beans, kidney beans, and pinto beans.Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chili cook for about 30 minutes, stirring occasionally.
- Add the Corn and Adjust Seasoning:After 30 minutes, stir in the frozen corn kernels. Taste the chili and adjust the seasoning with salt and pepper as needed.Let the chili simmer uncovered for another 10 minutes to thicken slightly.
- Finish with Lime and Rest:Squeeze in the juice of one lime and give the chili a final stir. Remove the pot from the heat and let it rest for about 10 minutes to allow the flavors to meld together.
- Serve and Garnish:Ladle the chili into bowls and garnish with chopped fresh cilantro, slices of avocado, and a dollop of vegan sour cream if desired.Serve hot with your favorite toppings and enjoy!
Notes
This vegan chili is hearty, packed with protein, and full of bold flavors. It’s perfect for meal prep, as it tastes even better the next day.
Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this chili is a must-try. It’s perfect for a cozy dinner, a meal prep option for busy weekdays, or even a crowd-pleasing dish for gatherings. The best part? It’s incredibly easy to make and can be customized to suit your taste preferences.
More Vegetarian Recipes:
- Upside Down Apple Pancakes Recipe
- Chickpea and Spinach Curry Recipe
- Paneer Tikka Recipe
- Chocolate Orange French Toast Recipe
Ingredients
For the Chili:
- 1 tablespoon olive oil (or any preferred cooking oil)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper (red, yellow, or green), diced
- 1 large carrot, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups vegetable broth
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional, for added heat)
- Salt and pepper, to taste
Optional Toppings:
- Fresh cilantro, chopped
- Sliced avocado
- Vegan sour cream or plain dairy-free yogurt
- Tortilla chips or cornbread
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until the onion becomes translucent. Add the diced bell pepper, carrot, and zucchini to the pot. Continue to cook for another 5 minutes, stirring occasionally, until the vegetables are slightly tender.
- Add the Spices: Sprinkle in the cumin, chili powder, smoked paprika, coriander, and cayenne pepper (if using). Stir well to coat the vegetables with the spices, allowing the flavors to develop for about 1-2 minutes.
- Incorporate the Beans and Tomatoes: Pour in the diced tomatoes, tomato paste, black beans, and kidney beans. Stir to combine all the ingredients.
- Simmer the Chili: Add the vegetable broth to the pot, stirring well to ensure everything is well mixed. Bring the chili to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Adjust Seasoning: Taste the chili and adjust the seasoning with salt and pepper as needed. If you prefer a thicker consistency, let the chili simmer uncovered for an additional 10-15 minutes.
- Serve and Enjoy: Ladle the vegan chili into bowls and garnish with your favorite toppings. Serve with tortilla chips, cornbread, or a side of rice for a complete meal.
Tips for the Best Vegan Chili Recipe
- Make It Ahead: This chili tastes even better the next day as the flavors continue to develop. It’s a great dish to make in advance and store in the fridge for up to 5 days.
- Freeze for Later: Vegan chili freezes beautifully! Store leftovers in an airtight container in the freezer for up to 3 months. Reheat on the stove or in the microwave when ready to enjoy.
- Customize Your Chili: Feel free to add more vegetables like sweet potatoes, corn, or mushrooms. You can also adjust the spice level by adding more or less chili powder and cayenne pepper.
Conclusion
This Vegan Chili recipe is a versatile and nourishing meal that’s sure to become a staple in your kitchen. Whether you’re cooking for a weeknight dinner or meal-prepping for the days ahead, this chili offers the perfect balance of taste, texture, and nutrition. Plus, it’s entirely plant-based, making it a healthy option for everyone to enjoy. Serve it up with your favorite toppings, and you’ll have a hearty and satisfying dish that’s sure to warm you from the inside out.