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Vegan Chili 2

Vegan Chili

Maria G. Brooks
This hearty Vegan Chili is a comforting, plant-based twist on a classic favorite.
Packed with nutritious vegetables, beans, and an array of warming spices, it’s a filling meal perfect for chilly evenings.
Rich in protein and fiber, this vegan chili is a nutritious choice for anyone looking for a satisfying and flavorful dish.
It’s easy to make, customizable, and perfect for meal prep, making it a go-to for busy nights.
Nutrition Facts (per serving):
Calories: 300 kcal, Protein: 15g, Carbohydrates: 50g, Fiber: 14g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 550mg, Potassium: 800mg, Sugar: 8g
Estimated based on one serving (assuming 6 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Vegan
Servings 6 Serves
Calories 300 kcal

Equipment

  • 1 Large Pot (6-8 quarts)
  • 1 Stirring Spoon
  • Measuring Cups & Spoons
  • Knife
  • cutting board
  • Can Opener (if using canned beans and tomatoes)

Ingredients
  

  • 1 Large Pot 6-8 quarts
  • 1 Stirring Spoon
  • Measuring Cups & Spoons
  • Knife
  • Cutting Board
  • Can Opener if using canned beans and tomatoes
  • Ingredients List

Base Ingredients

  • 1 can 15 oz Kidney Beans, drained and rinsed
  • 1 can 15 oz Black Beans, drained and rinsed
  • 1 can 15 oz Chickpeas, drained and rinsed
  • 2 cans 14.5 oz each Crushed Tomatoes
  • 2 cups Vegetable Broth

Vegetables

  • 1 medium Onion diced
  • 4 cloves Garlic minced
  • 2 Bell Peppers diced
  • 2 Carrots diced
  • 1 medium Zucchini diced

Spices

  • 2 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Oregano
  • Salt and Pepper to taste

Optional Toppings

  • Sliced Avocado
  • Chopped Fresh Cilantro
  • Vegan Sour Cream

Instructions
 

Prepare the Ingredients

  • Begin by dicing the onion, garlic, bell peppers, carrots, and zucchini. Rinse and drain the beans, and set them aside.

Sauté the Aromatics

  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing for 5-7 minutes until the onion is translucent and the garlic is fragrant.

Add the Vegetables

  • Add the diced bell peppers, carrots, and zucchini to the pot. Sauté for another 5-7 minutes until the vegetables start to soften.

Season with Spices

  • Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper to the pot. Stir to coat the vegetables with the spices, cooking for another 1-2 minutes to allow the flavors to bloom.

Add the Beans, Tomatoes, and Broth

  • Pour in the drained beans, crushed tomatoes, and vegetable broth. Stir to combine all ingredients.

Simmer the Chili

  • Bring the chili to a simmer over medium-high heat, then reduce to low and cover. Let it simmer for 30-45 minutes, stirring occasionally.

Adjust Seasonings

  • After simmering, taste the chili and adjust the seasoning as needed. Add more chili powder for heat, salt, or pepper for balance.

Serve and Top

  • Serve the chili hot in bowls and top with optional avocado, cilantro, or vegan sour cream. Pair it with cornbread or a side salad for a complete meal.

Notes

  • Storage: Vegan chili stores well in the fridge for up to 4 days. It can also be frozen for up to 3 months. Store it in an airtight container and reheat on the stove or in the microwave when ready to serve.
  • Customization: Feel free to adjust the veggies based on what you have on hand. Sweet potatoes, corn, or spinach make great additions. You can also swap in other beans like pinto beans or black-eyed peas.
  • Thickness: If you prefer a thicker chili, let it simmer uncovered for an extra 10-15 minutes to reduce the liquid.
Keyword Vegan Chili