Delicious Vegan Chili Recipe: A Hearty, Flavorful Meal

Chili is the ultimate comfort food, perfect for cozy nights and gatherings. Whether you’re vegan or simply looking to try a plant-based version, this vegan chili recipe is packed with flavor, protein, and nutrients. Unlike traditional chili, which often includes ground meat, this vegan chili relies on hearty vegetables, beans, and lentils to create a satisfying and healthy meal. It’s easy to make, bursting with bold spices, and perfect for a warming meal. Best of all, it’s versatile, and you can customize it with your favorite toppings. Let’s dive into this delicious vegan chili recipe that will leave everyone asking for more!

Ingredients Of Vegan Chili Recipe

Why You Will Love This Vegan Chili Recipe

This vegan chili is full of rich, savory flavors thanks to a perfect combination of fresh vegetables, beans, and spices. The kidney beans and black beans provide a hearty base, while the zucchini and carrots add extra texture and nutrients. With spices like chili powder, cumin, and smoked paprika, the chili has a smoky and mildly spicy kick. Plus, it’s easily customizable: You can add corn for extra sweetness or top it with fresh cilantro and creamy avocado for the ultimate vegan chili experience. It’s a filling meal that’s both satisfying and good for you!

Preparation Process Of Vegan Chili Recipe

To make this vegan chili, you’ll need some essential pantry items like beans, tomatoes, and vegetable broth. The key to a rich, flavorful chili is cooking the vegetables properly and letting everything simmer to meld the spices. This chili is very adaptable—you can make it spicier, adjust the texture, or add more vegetables to suit your taste.

Step By Step Instructions

Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, zucchini, and carrot, cooking until the vegetables soften, about 5-7 minutes. Stir occasionally to prevent burning.

Add the garlic and spices: Stir in the minced garlic and cook for 1 minute, until fragrant. Then, add the chili powder, cumin, smoked paprika, ground coriander, and cayenne pepper (if using). Stir well to coat the vegetables in the spices and cook for an additional 1-2 minutes to release the flavors.

Add the tomatoes and beans: Pour in the diced tomatoes, tomato paste, kidney beans, and black beans. Stir everything together and add the vegetable broth. Bring the mixture to a simmer, then lower the heat to medium-low and let it cook for 25-30 minutes, stirring occasionally.

Adjust seasoning: Taste the chili and adjust seasoning with salt and pepper. If you like it spicier, feel free to add more cayenne pepper or chili powder. If it’s too thick, you can add a little more vegetable broth or water to reach your desired consistency.

Add corn (optional): In the last 10 minutes of cooking, you can add corn kernels for added sweetness and texture. Stir them in and cook until heated through.

How to Serve?

• With toppings: Garnish the chili with fresh cilantro, a dollop of vegan sour cream, or slices of creamy avocado.
• Over rice or quinoa: Serve the chili over a bed of rice or quinoa for a filling meal.
• With tortilla chips: Pair with crispy tortilla chips for an added crunch.
• In a bowl: Serve it in a bowl with some vegan cornbread on the side for the ultimate comfort meal.

Tips & Variations

Nutrition

1. Calories: 230 per serving (1.5 cups)
2. Fat: 4g
3. Carbs: 40g
4. Fiber: 12g
5. Protein: 12g
6. Sodium: 500mg
7. Sugar: 8g

Recipe Card

Delicious Vegan Chili Recipe: A Hearty, Flavorful Meal

Recipe by Rachael rayCourse: Chili Recipe

Servings

4-6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

230

kcal

This hearty vegan chili is filled with beans, vegetables, and bold spices. It’s easy to make, healthy, and perfect for cozy nights. Customize with your favorite toppings!

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 bell pepper, diced

• 1 zucchini, diced

• 1 carrot, peeled and diced

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) diced tomatoes

• 1 can (6 oz) tomato paste

• 1 cup vegetable broth

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground coriander

• 1/4 teaspoon cayenne pepper (optional)

• Salt and pepper, to taste

• 1/2 cup corn kernels (optional)

• 1 tablespoon fresh cilantro, chopped (for garnish)

• Sour cream or avocado (optional toppings)

Directions

• Sauté the vegetables
• In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, zucchini, and carrot, cooking until the vegetables soften, about 5-7 minutes. Stir occasionally to prevent burning.
• Add the garlic and spices
• Stir in the minced garlic and cook for 1 minute, until fragrant. Then, add the chili powder, cumin, smoked paprika, ground coriander, and cayenne pepper (if using). Stir well to coat the vegetables in the spices and cook for an additional 1-2 minutes to release the flavors.
• Add the tomatoes and beans
• Pour in the diced tomatoes, tomato paste, kidney beans, and black beans. Stir everything together and add the vegetable broth. Bring the mixture to a simmer, then lower the heat to medium-low and let it cook for 25-30 minutes, stirring occasionally.
• Adjust seasoning
• Taste the chili and adjust seasoning with salt and pepper. If you like it spicier, feel free to add more cayenne pepper or chili powder. If it’s too thick, you can add a little more vegetable broth or water to reach your desired consistency.
• Add corn (optional)
• In the last 10 minutes of cooking, you can add corn kernels for added sweetness and texture. Stir them in and cook until heated through.

Recipe Video

Notes

• If you prefer a thicker chili, let it simmer longer to reduce and thicken.
• This chili tastes even better the next day as the flavors continue to meld together.
• You can double or halve the recipe depending on the number of servings you need.

FAQs

Conclusion