This hearty vegan chili is packed with colorful beans, tasty veggies, and warm spices. It’s perfect for a cozy night in or to share at a gathering!
I love how filling it is, plus it’s super easy to make. Just toss everything in a pot and let it simmer—yum! You might want to keep some bread nearby for dipping! 🥖
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing because it adds flavor. If you’re looking for substitutes, you could use avocado oil or even vegetable broth for a lower-fat option.
Beans: Kidney and black beans are great, but feel free to mix it up! You can use pinto beans or chickpeas if you have them on hand. Canned beans are a time-saver, but dried beans work well, too—just remember to soak and cook them first!
Bell Peppers: These add sweetness and color to your chili. If you don’t have red or green, any color bell pepper will work. You can also leave them out if you prefer. For a twist, try adding corn or zucchini!
Vegetable Broth: This enhances flavor throughout the dish. If you don’t have broth, water will work in a pinch although it may be slightly less flavorful. You can also add a splash of soy sauce for depth.
Spices: The chili powder, cumin, and smoked paprika build the base’s flavor. Feel free to adjust the spices according to your taste or use a pre-made chili seasoning mix!
How Can I Ensure My Chili Has the Best Flavor?
Flavor balance is key in chili. Start by cooking your onions well; they set a solid foundation. After adding spices, allow them to toast briefly before adding liquids. This enhances their flavors!
- Sauté onions until translucent, then add garlic and peppers.
- Stir in spices and toast them for about a minute.
- Don’t rush the simmering—30 minutes is a good starting point. Longer can enhance the flavors even more.
- Taste and adjust seasoning before serving; a bit of salt or a dash of hot sauce can wake it up.
How to Make Delicious Vegan Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced (optional)
- 1 jalapeño, seeded and minced (optional, for heat)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup vegetable broth or water
- 1 tablespoon tomato paste
- 1 teaspoon maple syrup or sugar (to balance acidity)
- Salt and pepper to taste
- Optional toppings: vegan sour cream, sliced green onions, vegan shredded cheese, tortilla chips
How Much Time Will You Need?
This vegan chili takes about 10 minutes to prep and 30 minutes to cook, so you’ll be enjoying your meal in about 40 minutes! It’s an easy, quick dinner for any night of the week.
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent. Keep stirring to avoid burning!
2. Add Vegetables:
Next, add in the minced garlic, diced red and green bell peppers, and jalapeño if you like a bit of heat. Cook everything together for another 3-4 minutes until the peppers soften up.
3. Spice It Up:
Now it’s time to stir in your spices! Add the chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper. Cook for about 1 minute, stirring frequently until you can smell those delicious flavors.
4. Combine the Ingredients:
Time to add the main ingredients. Pour in the crushed tomatoes, tomato paste, vegetable broth, maple syrup, and the rinsed beans. Stir everything together until well mixed.
5. Simmer Away:
Bring your chili to a gentle boil, then lower the heat to a simmer. Let it cook uncovered for at least 30 minutes, stirring occasionally. You’ll notice it start to thicken and all the wonderful flavors blending together.
6. Final Touches:
After simmering, taste your chili and adjust the seasoning with salt and pepper as needed. If you want it spicier, you can add a little more cayenne or chili powder at this stage.
7. Serve and Enjoy:
Serve your hearty vegan chili hot! Top it with vegan sour cream, green onions, or vegan cheese if you like. Don’t forget some tortilla chips or your favorite bread on the side for dipping!
This recipe is not just easy but also delicious and satisfying. Enjoy your comforting bowl of vegan chili!
Can I Use Different Beans in This Chili?
Absolutely! While kidney beans and black beans are traditional choices, feel free to mix it up with pinto beans, garbanzo beans, or even lentils for a different texture and flavor. Just make sure they’re drained and rinsed if you’re using canned beans!
Is There a Way to Reduce the Spice Level?
Yes! If you prefer a milder chili, simply omit the jalapeño and reduce the cayenne pepper. Additionally, you can add a bit more tomato or some sweet corn to balance the spice.
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 5 days. It also freezes well! Just make sure to let it cool completely before transferring to freezer-safe containers, where it can last for up to 3 months.
Can I Make This Chili in a Slow Cooker?
Definitely! Sauté the onions and garlic first, then add all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method allows flavors to meld beautifully!
