Description
This hearty and flavorful vegan chili is a perfect plant-based meal, packed with beans, fresh vegetables, and a blend of warming spices. It’s simple to prepare, takes about 40 minutes from start to finish, and serves six. The chili simmers to develop rich flavors and can be partially blended for a creamy texture, making it both satisfying and nutritious.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 green pepper, chopped
- 5-6 medium tomatoes, diced
Beans and Canned Goods
- 4 cups cooked beans (such as kidney beans and black beans)
- 5 tbsp tomato paste
Oils and Spices
- 2 tsp oil of choice (e.g., olive oil, vegetable oil)
- Assorted spices: 2 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp cayenne pepper (adjust to taste)
Instructions
- Sauté Vegetables: In a large pot over medium heat, add the oil. Sauté the chopped onion and green pepper for about 5 minutes until softened and fragrant. Then add the minced garlic and cook for an additional 1 to 2 minutes, stirring frequently to prevent burning.
- Cook Tomatoes: Add the diced tomatoes to the pot and sauté for another 3 to 5 minutes to allow them to break down and release their juices, which enhances the chili’s flavor base.
- Simmer Chili: Stir in the tomato paste, cooked beans, cumin, smoked paprika, and cayenne pepper. Combine all ingredients thoroughly. Bring the mixture to a simmer, then reduce the heat to low and cook for about 30 minutes, stirring occasionally. Add water or vegetable broth as needed if the chili becomes too thick.
- Blend Partially for Creaminess: To achieve a creamier texture, use an immersion blender to blend a portion of the chili directly in the pot. This step is optional but recommended for a richer consistency.
- Serve: Serve the hot vegan chili with your choice of rice, bread, or garnish with toppings such as sliced avocado, chopped fresh herbs like cilantro, or vegan sour cream for extra flavor.
Notes
- You can adjust the spice levels by increasing or reducing the cayenne pepper according to your heat preference.
- Use vegetable broth instead of water to add more depth of flavor.
- Leftovers refrigerate well and often taste better the next day as flavors meld.
- This chili freezes well for up to 3 months.
- Feel free to add other vegetables like corn or carrots to increase nutrition and texture variety.
