Here’s a hearty and flavorful Vegan Chili recipe that’s packed with vegetables, beans, and spices. It’s perfect for a cozy meal and can be easily customized to your taste.
Yield: 5-6 Servings
Ingredients:
- 2 tablespoons olive oil (or your preferred cooking oil)
- 1/2 medium onion, diced
- 1 jalapeño pepper, diced
- 2-3 cloves garlic, minced
- 1 zucchini, diced (optional)
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons chili powder
- 1 tablespoon oregano
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cans (15 oz) pinto beans, drained and rinsed
- 2 cans (14.5 oz) crushed tomatoes or diced (or one 28 oz can)
- 1 cup vegetable broth (or water)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
1. Sauté the Vegetables:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and jalapeño, then sauté for about 5 minutes, until softened.
- Add the minced garlic, zucchini (if using), and corn. Continue cooking for another 5 minutes, stirring occasionally.
2. Add the Seasoning:
- Add the chili powder, oregano, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to coat the vegetables with the spices. Cook for 2-3 minutes until fragrant.
3. Add the Beans and Tomatoes:
- Stir in the kidney beans, pinto beans, crushed tomatoes or diced tomatoes (with juices). Mix well.
4. Add the Broth:
- Pour in the vegetable broth (or water), and stir to combine. The amount of liquid will depend on how thick you want your chili. For a thicker chili, start with 1 cup of broth, and add more as needed to reach your desired consistency.
5. Simmer:
- Bring the chili to a simmer, then reduce the heat to low. Let it cook for 30-40 minutes, stirring occasionally, until the flavors have melded and the vegetables are tender. You can let it simmer longer for an even richer flavor if you have the time.
6. Adjust Seasoning:
- Taste the chili and adjust the seasoning with more salt, pepper, or if you want it spicier.
7. Serve:
- Ladle the chili into bowls and garnish with fresh chopped cilantro.
- Serve with lime wedges on the side for an extra burst of freshness.
- Optionally, serve with tortilla chips, avocado slices, vegan sour cream, or shredded vegan cheese on top.
Tips:
- Customizing Veggies: Feel free to add other veggies like bell peppers, sweet potatoes, mushrooms, or spinach to make the chili even heartier.
- Make It Spicier: If you like a spicier chili, add chipotle powder or a few dashes of hot sauce to taste.
- Make It Smoky: For a more pronounced smoky flavor, increase the amount of smoked paprika or add a bit of liquid smoke.
- Meal Prep: This chili stores well in the fridge for up to 4-5 days and freezes for up to 3 months. The flavors often deepen and improve the next day!
This Vegan Chili is hearty, satisfying, and perfect for colder months or a cozy meal. It’s packed with fiber and protein from the beans and is full of rich, smoky, and spicy flavors. Enjoy!
