Clean-out-your-fridge Vegan Chili! A fast and easy vegan chili recipe that is loaded up with healthy veggies! Easy and fast to make- it’s flavor and depth satisfy! Serve it up with Zucchini Cornbread!
Good morning, fall. It comes round again, so grounding and honest. Reminding us that time is precious, time is short – and to live fully while we still can. I’m back from a visit to Finland, my mother’s country, where I went on a road trip with my two Finnish aunts to visit more aunts, uncles and a host of cousins. I come home with a heart that is full.
Here’s a simple, flavorful recipe for Clean-Out- Your Fridge, Vegan Chili. It can be made in 45 minutes, with only 25 minutes of hands-on time.
Though it’s made only with veggies and beans, it has delicious depth and complexity that will even convert meat-eaters!
Make a big batch on Sunday, then serve it up during the busy workweek, or freeze it in batches. Hearty and deeply satisfying, this healthy vegan meal loaded up with vegetables and is low in calories and cholesterol, with tons of flavor! I love this served with Zucchini Cornbread ( which is not vegan) but oh so tasty!
The idea with the recipe is to use what you have on hand.
The basic veggies are onion, carrot, red bell pepper and celery, then feel free to include the stray parsnip, zucchini, sweet potato, or winter squash if you like.
Wash your carrots, but don’t bother peeling here. Cut them in quarters length-wise, then dice.
Remember the smaller the dice, the faster the cooking.
Here I’ve added a large summer squash that needed using.
For maximum flavor, take care to cook the veggies well before adding the rest of the ingredients.
The spices and seasonings will add a deep earthiness, and you end up with a delicious pot of chili that even meat-eaters will enjoy.
Top it with fresh avocado and cilantro. For extra richness, add a dollop of sour cream. If going vegan, a tiny drizzle of olive oil is nice too.
Whip up a batch or this Vegan Chili this weekend and let us know what you think! The cornbread is good too!
Quick Vegan Chili Recipe
Clean out your fridge, Quick Vegan Chili – loaded up with healthy veggies and beans, this deep and complex recipe will convert meat-eaters! Make a big batch on Sunday, then serve it during the busy workweek! | www.feastingathome.com
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 6-8 1x
- Category: vegan main
- Method: one pot meal
- Cuisine: american comfort food
- 1 extra large onion, diced small
- 2 carrots, diced small
- 2 ribs celery, diced
- 1 red or yellow bell pepper, diced
- 2 cups other diced veggies -zucchini or summer squash, winter squash, sweet potato, parsnips ( or feel free to use more carrots and peppers)
- 6 fat cloves of garlic, rough chopped
- 3 tablespoons mild chili powder
- 1 tablespoon cumin
- 2 teaspoons coriander
- ¼ teaspoon chipotle powder for heat (or sub 1 teaspoon smoked paprika) or add both!
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt, divided
- ⅛ teaspoon cinnamon (optional)
- 2 cans diced tomatoes, with juices, or 3 ½ cups fresh tomatoes, diced (with juices)
- 3 cans beans – any assortment of black, pinto, kidney or chickpeas, white beans, etc. (drain and rinse)
- ¼ cup water
- 2–3 teaspoons soy sauce or GF Liquid Amino’s (or sub salt to taste, miso paste, or even umami paste)
- 2 teaspoons dark cocao powder, or one square of dark chocolate (optional, but good!)
- Garnishes – avocado, fresh tomatoes, cilantro, sour cream, grated cheese, or a drizzle of olive oil
Small dice the onion, carrots (unpeeled) and celery, and place in a large dutch or heavy bottomed pot over medium heat, with a couple tablespoons of olive oil. Chop the rest of the veggies and the garlic and add to the pot, season with ½ teaspoon salt and continue cooking for 15 minutes, or until veggies are just tender, stirring occasionally. I turned up the heat to med-high for a bit, then back down. Getting a little browning in the pot is good.
While this happening, line up your spices, rinsed and drain the beans. If using fresh tomatoes, dice them saving the juices.
When the veggies are just tender add the spices – chili powder, cumin, coriander, oregano, optional chipotle powder and/or smoked paprika, cinnamon. Toast the spices in the pot for 1-2 minutes to bring their flavors forward. Add the tomatoes (with their juices), water, and beans. Add the remaining ½ teaspoon salt, stir, and then cover with a lid, and simmer gently on low heat, for 15 minutes. Get your garnishes and bowls ready.
Stir in soy sauce and chocolate, letting it melt if using chocolate squares. Taste, adjust, adding more soy for depth as needed. I added 3 teaspoons.
Serve with fresh cilantro, diced avocado, or for heartier eaters, a dollop of sour cream or even a little drizzle of olive oil.
For faster cooking, be sure to dice veggies small. It helps if you have a large sharp knife. 😉
Chocolate and soy sauce may seem strange for chili, but both add complexity and depth.
If you like smoky flavors, add both the chipotle and smoked paprika.
The leftovers are great the next day- to mix it up a bit, try serving it over a baked potato.
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