Vegan Vegetarian Chili: A Hearty, Flavorful One-Pot Wonder

ByNoah

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Vegetarian chili is a comforting, crowd-pleasing dish that’s perfect for any occasion. This vegan version elevates the classic recipe with a medley of colorful vegetables, protein-packed beans, and a rich blend of spices. Whether you’re seeking a cozy dinner, meal prep inspiration, or a dish to impress at your next gathering, this chili delivers on all fronts. Plus, it’s a nutritious, eco-friendly option for those embracing plant-based eating.

Why This Recipe is a Must-Try

  1. Nutritional Powerhouse: Packed with fiber, protein, and antioxidants, this chili supports a balanced and wholesome diet.
  2. Bold and Versatile Flavor: A perfect balance of smoky, spicy, and savory notes, customizable to suit your taste preferences.
  3. Budget-Friendly: Made with pantry staples like beans, tomatoes, and spices, this dish is affordable and accessible.
  4. Sustainable Choice: Featuring plant-based ingredients, this chili is a step toward a more eco-conscious lifestyle.
  5. Meal Prep Champion: Freezes and reheats beautifully, making it ideal for busy weeks or batch cooking.

Ingredients

Base:

  • 1 tablespoon olive oil (or avocado oil for high heat)
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced

Spices:

  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste

Beans and Tomatoes:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (6 oz) tomato paste

Liquids:

  • 2 cups vegetable broth
  • 1 cup water (as needed for consistency)

Garnishes (Optional):

  • Chopped fresh cilantro
  • Sliced green onions
  • Diced avocado
  • Vegan sour cream or cashew cream
  • Lime wedges

Cooking Time

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Equipment Needed

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups

Step-by-Step Instructions

1. Sauté the Vegetables:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, garlic, carrots, celery, and bell peppers. Sauté for 5-7 minutes, or until the vegetables begin to soften.

2. Add the Spices:

  1. Stir in the chili powder, smoked paprika, cumin, oregano, cayenne pepper, salt, and black pepper.
  2. Cook for 1-2 minutes, allowing the spices to bloom and release their aroma.

3. Incorporate the Beans and Tomatoes:

  1. Add the black beans, kidney beans, diced tomatoes, and tomato paste to the pot.
  2. Stir to combine, ensuring the tomato paste is evenly distributed.

4. Simmer:

  1. Pour in the vegetable broth and water (if needed for desired consistency).
  2. Bring the chili to a gentle boil, then reduce the heat to low.
  3. Simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking.

5. Adjust and Serve:

  1. Taste and adjust seasoning with additional salt, pepper, or cayenne if desired.
  2. Serve hot with your favorite garnishes.

Expert Tips

  • Thicker Chili: Simmer longer uncovered to allow more liquid to evaporate, or mash some of the beans for a creamier texture.
  • Protein Boost: Add crumbled tofu, tempeh, or vegan ground “meat” for extra protein.
  • Spice Level: For a milder chili, reduce or omit the cayenne pepper.

Storage Advice

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze: Freeze chili in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheat: Warm on the stovetop over medium heat, adding a splash of water or broth if needed.

Variations

  1. Gluten-Free: This recipe is naturally gluten-free. Just ensure your broth and spices are certified gluten-free.
  2. Low-Carb: Skip the beans and add extra vegetables like zucchini, cauliflower, or spinach.
  3. Smoky Twist: Add a chipotle pepper in adobo sauce for a deeper, smoky flavor.

Nutritional Information (Per Serving)

  • Calories: 250
  • Protein: 10g
  • Carbohydrates: 40g
  • Fiber: 12g
  • Sugars: 7g
  • Fat: 5g
  • Sodium: 580mg

Join the Conversation

Have you tried this vegan vegetarian chili? Share your tweaks and favorite toppings in the comments below! Don’t forget to snap a photo and tag us on social media. For more plant-based recipes and cooking tips, subscribe to our newsletter today!

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