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Embrace the ultimate plant-based comfort food with this incredibly satisfying vegan chili recipe! This dish proves that meat-free meals can be just as rich, hearty, and full of flavor as their traditional counterparts. You’ll love how simple it is to whip up a big batch of this delicious chili, perfect for any night of the week. Get ready to discover your new favorite way to enjoy a wholesome, incredibly tasty, and completely plant-based meal.
Why You’ll Love This Vegan Chili Recipe
You are going to absolutely adore this homemade vegan chili recipe for so many reasons. It’s designed to bring maximum flavor with minimal fuss.
- Incredibly Flavorful and Satisfying: This chili boasts a rich, smoky depth that truly warms you from the inside out. Each bite is packed with savory spices and hearty textures.
- Surprisingly Easy to Make from Scratch: Even if you’re new to cooking, our step-by-step guide makes this recipe straightforward and stress-free. You’ll be amazed at how quickly it comes together.
- Perfect for Meal Prep and Freezing: Make a big batch to enjoy throughout the week, or freeze individual portions for quick, healthy meals anytime. It tastes even better the next day!
- Packed with Healthy Plant-Based Protein: Featuring two types of beans, this chili is a fantastic source of fiber and plant-based protein.
The American Heart Association highlights the many benefits of incorporating beans and legumes into a healthy eating pattern, noting their high fiber and mineral content.
It keeps you feeling full and energized.
- Customize Spice Levels and Toppings: Easily adjust the heat to your preference, and load up on your favorite toppings for a personalized chili experience. Make it truly yours!
- Ideal for Cozy Nights or Gatherings: Whether you’re snuggled on the couch or feeding a crowd, this comforting dish is always a hit. It’s a versatile recipe for any occasion.
Ingredients
Gather these fresh, wholesome ingredients to create your next favorite vegan chili recipe. Each component plays a vital role in building layers of delicious flavor and satisfying texture.
- 1 small yellow onion, diced
- 2 green bell peppers, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 3 small carrots, thinly sliced
- 4 tablespoons ancho chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (Optional)
- 1 teaspoon sea salt
- 2 (15-ounce) cans red kidney beans, drained, rinsed
- 2 (15-ounce) cans pinto beans, drained, rinsed
- 2 (28-ounce) cans crushed tomatoes
- 1 cup low-sodium vegetable broth (or water)
- Optional toppings: green onions, nutritional yeast, vegan sour cream, fresh cilantro, avocado, or lime wedges.
Notes & Substitutions
You can easily adapt this recipe to fit your pantry and preferences. Don’t hesitate to get creative with these simple suggestions.
- Chili Powder: Ancho chili powder offers a deep, smoky flavor that truly elevates the dish. However, feel free to use regular chili powder if that is what you have on hand for convenience.
- Beans: While kidney and pinto beans are classic, you can absolutely substitute them with other varieties. Black beans or cannellini beans work wonderfully and offer a slightly different texture.
- Heat Level: The cayenne pepper adds a gentle kick to this vegan chili. Adjust the amount to your personal preference, adding more for extra spice or omitting it entirely if you prefer a milder flavor.
- Water Sauté Method: This recipe uses a water sauté method, making it naturally oil-free. If you prefer, you can use a tablespoon or two of your preferred cooking oil instead of water to sauté the vegetables.
Equipment
You don’t need any fancy gadgets to make this fantastic chili. Just a few basic kitchen tools will do the trick.
- A large pot or a sturdy Dutch oven is essential for simmering your chili to perfection.
- A cutting board and a sharp knife will make quick work of all your vegetable prep.
- Measuring cups and spoons ensure accurate ingredient amounts for consistent results.
- A sturdy stirring spoon is useful for mixing and preventing anything from sticking to the pot.
Instructions
Follow these simple steps to create a rich and satisfying vegan chili recipe that everyone will love. Each stage builds flavor, ensuring a truly delicious result.
1. Prep Vegetables
Start by preparing all your fresh ingredients. Dice the yellow onion, green bell peppers, and celery into small, even pieces. Mince the garlic cloves finely to release their aromatic flavors. Lastly, thinly slice the small carrots, ensuring they cook through evenly in the chili. This initial preparation makes the cooking process smooth and efficient.
2. Sauté Aromatics
Warm a large pot or Dutch oven over medium-high heat. Add 1/3 cup of water to the pot, then immediately add the diced onion, celery, and green pepper. Cook the vegetables, stirring occasionally, until all the water evaporates and the vegetables begin to turn golden brown, indicating they are caramelizing and developing deep flavor. Once the pot is “dry,” deglaze it with an additional 1/4 cup of water, scraping up any browned bits from the bottom. This process usually takes around 10 minutes and forms the delicious base of your chili.
3. Toast Spices & Carrots
Reduce the heat to medium. Add the minced garlic and thinly sliced carrots to the pot. Stir in the ancho chili powder, ground cumin, dried oregano, sea salt, and the optional cayenne pepper. Sauté this mixture for an additional 2-3 minutes, allowing the spices to toast and become fragrant. If you notice anything sticking to the bottom of the pot, add a small splash of water to keep it moving. Toasting the spices enhances their flavor profile significantly for this hearty vegan chili recipe.
4. Simmer the Chili
Now it’s time to bring everything together. Stir in the drained and rinsed red kidney beans, pinto beans, crushed tomatoes, and the vegetable broth (or water) into the pot. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a low simmer, then cover the pot and cook for 10 minutes, allowing the flavors to meld. After 10 minutes, remove the lid and continue to cook uncovered for an additional 5-7 minutes. Stir the chili occasionally until the carrots are tender and the chili thickens to your desired consistency.
5. Serve & Enjoy
Carefully ladle the warm, fragrant chili into individual bowls. Now comes the fun part: garnishing! Top your delicious vegan chili recipe with your favorite optional additions, such as fresh green onions, a sprinkle of nutritional yeast for a cheesy flavor, a dollop of vegan sour cream, or fresh cilantro. Serve immediately and savor every comforting spoonful.
Pro Tips & Troubleshooting
Mastering your vegan chili recipe is easy with a few expert tips. These suggestions help ensure a perfect batch every time.
- Achieve Rich Flavor: Don’t skip the water-sautéing and deglazing steps. This technique is crucial for developing deep, caramelized flavors without oil, which forms the foundation of your amazing chili.
- Adjust Thickness: If your chili seems too thin, simply continue to simmer it uncovered for a longer period. This allows more liquid to evaporate, resulting in a thicker, heartier consistency.
- Spice Level: When adding cayenne pepper, start with less than you think you need. You can always add a small pinch more during the simmering stage if you desire additional heat, but it’s harder to reduce spice once added.
- Prevent Sticking: While the chili simmers, remember to stir it frequently, especially towards the bottom of the pot. This prevents the beans and tomatoes from sticking and burning, ensuring an even cook.
Serving Suggestions, Storage & Variations
This versatile vegan chili recipe is perfect on its own, but it also shines with a variety of toppings and pairings. Plus, it’s a dream for meal prep!
Serving Suggestions
- Offer your warm chili alongside freshly baked cornbread or your favorite crackers for dipping.
- Create a chili bar with an array of toppings like vegan sour cream, shredded vegan cheese, or a sprinkle of nutritional yeast.
- Garnish with fresh cilantro, diced avocado, or a squeeze of lime wedges for a burst of freshness.
Storage Instructions
- Refrigerator: Store any leftover chili in an airtight container in the refrigerator for up to 5 days. It often tastes even better the next day!
- Freezer: For longer storage, freeze portions of the cooled chili in freezer-safe containers or bags for up to one month.
- Reheating: Simply warm your chili on the stovetop over medium heat until heated through, or microwave individual servings for a quick meal.
Recipe Variations
- Smoky Chili: Enhance the depth of flavor by adding a dash of liquid smoke or a teaspoon of smoked paprika along with the other spices.
- Heartier Chili: For an even more substantial meal, incorporate vegan ground crumbles during the sautéing stage. Cook them according to package directions before adding the beans and tomatoes.
- Vegetable Boost: Feel free to add more vegetables! Fresh or frozen corn, diced zucchini, or even roasted sweet potatoes can be stirred in during the last 10-15 minutes of simmering.
Nutrition Information
This vegan chili recipe is not only delicious but also incredibly nourishing. It’s a fantastic choice for a healthy, plant-based meal.
It features fiber-rich beans and plenty of fresh vegetables, which contribute to digestive health. The combination of kidney and pinto beans provides an excellent source of plant-based protein, essential for muscle repair and satiety. This chili also delivers beneficial vitamins and minerals from the variety of vegetables. Best of all, it’s naturally gluten-free and dairy-free, making it suitable for many dietary needs.
| Nutrients (approximate per serving) | Value |
|---|---|
| Calories | 300-350 |
| Protein | 15-20g |
| Fiber | 15-20g |
| Fat | 2-4g |
| Carbs | 50-60g |
Note: Nutritional values are estimates and can vary based on specific ingredients and serving sizes.
Frequently Asked Questions (FAQ)
Got questions about this delicious vegan chili recipe? We have the answers to help you cook with confidence!
- Can I make this oil-free? Yes, absolutely! This recipe is specifically designed to be oil-free, utilizing water for sautéing the vegetables, which delivers rich flavors without added fats.
- How long does vegan chili last? You can store this chili in an airtight container in the refrigerator for up to 5 days, or freeze it for up to one month for convenient future meals.
- Can I use other types of beans? Absolutely, feel free to get creative with your beans! Black beans, cannellini beans, or even chickpeas all work wonderfully in this hearty recipe.
- Is this chili spicy? The recipe includes an optional ½ teaspoon of cayenne pepper, which provides a moderate heat. You can easily adjust this amount to control your preferred spice level.
- Can I make this in a slow cooker? Yes, you can! Combine all the ingredients in your slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, stirring occasionally.
Conclusion
There’s truly nothing quite like a hearty bowl of homemade chili, especially when it’s as comforting and flavorful as this vegan chili recipe. We hope you feel inspired to create this simple yet incredibly satisfying plant-based meal in your own kitchen. Its ease of preparation, versatility, and rich taste make it an instant classic for busy parents and beginner cooks alike. Don’t forget to share your delicious chili creations with us – we love seeing what you make!
Equipment
- Large pot or Dutch oven
- Cutting board and sharp knife
- measuring cups and spoons
- Stirring spoon
Ingredients
- 1 small yellow onion, diced
- 2 green bell peppers, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 3 small carrots, thinly sliced
- 4 Tbsp ancho chili powder
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional)
- 1 tsp sea salt
- 2 15-oz cans red kidney beans, drained and rinsed
- 2 15-oz cans pinto beans, drained and rinsed
- 2 28-oz cans crushed tomatoes
- 1 cup low-sodium vegetable broth (or water)
Instructions
- Dice the onion, bell peppers, and celery. Mince garlic and thinly slice the carrots. Set aside all prepped ingredients.
- In a large pot over medium-high heat, add 1/3 cup water, then the onion, celery, and bell pepper. Cook until water evaporates and vegetables start to brown. Deglaze with 1/4 cup more water, scraping the pot.
- Reduce heat to medium. Add garlic, sliced carrots, and all spices: chili powder, cumin, oregano, salt, and optional cayenne. Sauté for 2–3 minutes until spices are fragrant.
- Add kidney beans, pinto beans, crushed tomatoes, and broth. Stir to combine. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
- Remove lid and continue cooking uncovered for 5–7 minutes, stirring occasionally, until carrots are tender and chili thickens.
- Serve hot in bowls and garnish with green onions, cilantro, avocado, or vegan sour cream as desired.
