Chili (vegan)
Printed from Inclusive Kitchen — Chili
Chili is a beloved dish that has roots in the American Southwest, often associated with cowboy culture and communal gatherings. This vegan version embraces the spirit of the original while swapping out meat for a robust medley of beans, vegetables, and spices. The result is a hearty, satisfying meal that warms the soul and pleases the palate.
In this recipe, we use a combination of kidney beans, black beans, and chickpeas, which not only provide protein but also a delightful variety of textures. The addition of bell peppers, onions, and tomatoes creates a vibrant base, while spices like cumin and chili powder bring the heat. And don’t worry, this chili is so good that even the most dedicated carnivores might not miss the meat—just don’t tell them it’s vegan until after they’ve had a bowl!
Perfect for a cozy night in or a gathering with friends, this vegan chili is easy to prepare and can be made in one pot, making cleanup a breeze. Serve it with a side of cornbread or over rice for a complete meal. Plus, it’s a great make-ahead option; the flavors deepen and improve after a day in the fridge. So, whether you’re a seasoned vegan or just looking to add more plant-based meals to your repertoire, this chili is sure to become a favorite.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium bell pepper
- 4 cloves garlic
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans
- 15 ounces canned black beans
- 15 ounces canned chickpeas
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
Instructions
- Start by gathering all your ingredients and equipment. You will need a large pot or Dutch oven, a cutting board, and a sharp knife. This will help streamline your cooking process.
- Heat 2 tablespoons of olive oil in your pot over medium heat. Once the oil shimmers, add 1 medium chopped onion and 1 chopped bell pepper. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
- Add 4 minced garlic cloves to the pot and cook for an additional minute. Stir frequently to prevent the garlic from burning, as burnt garlic can turn bitter.
- Pour in a 28-ounce can of diced tomatoes, including the juice, and stir to combine. This will create a flavorful base for your chili.
- Next, add 15-ounce cans of kidney beans, black beans, and chickpeas, all drained and rinsed. This not only adds protein but also a variety of textures to the dish.
- Pour in 2 cups of vegetable broth to thin out the chili. Adjust the amount based on your desired consistency; if you like it thicker, use less broth.
- Sprinkle in 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir well to evenly distribute the spices.
- Bring the chili to a gentle simmer over medium heat. Once it starts bubbling, reduce the heat to low and cover the pot. Let it simmer for 20-30 minutes, stirring occasionally.
- Taste the chili after about 20 minutes. Adjust the seasoning if necessary, adding more salt or spices to suit your preference.
- Once the chili has thickened and the flavors have melded together, remove it from the heat. Stir in 0.5 cup of chopped fresh cilantro for a burst of freshness.
- Serve the chili hot, garnished with additional cilantro if desired. It pairs wonderfully with cornbread or over a bed of rice.
- If you have leftovers, store them in an airtight container in the fridge for up to 5 days. The flavors will deepen, making it even more delicious the next day.
- For a fun twist, try adding toppings like avocado, vegan sour cream, or tortilla chips for added texture and flavor.
- Enjoy your hearty vegan chili, and remember: it’s so good, you might just want to keep it a secret from your meat-loving friends!
Nutrition (per serving)
- Calories: 300
- Carbs g: 50
- Protein g: 15
- Fat g: 7
- Sugar g: 6
