The BEST, Veggie-loaded Vegan Chili! A delicious, healthy vegan chili recipe that is packed full of nutritious veggies! A simple way to use up stray veggies in the fridge! Simple to make- it’s flavor and depth truly 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.
You are looking at my all-time favorite recipe for Vegan Chili. It’s filled with veggies ( mostly stray veggies in the fridge that need using up) and seasoned deliciously.
Though it’s made only with veggies and beans, it has delicious depth and complexity that will even please 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 this Vegan Chili 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 to the Vegan Chili that needed using up.
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 vegan chili that even meat-eaters will enjoy.
Top this vegetarian chili 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 of this super flavorful Vegan Chili this weekend and let us know what you think!
The zucchini cornbread is good too!
More Recipes you may like!
The Best, Veggie-Loaded Vegan Chili Recipe – 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!
- 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 14-ounce cans diced tomatoes, with juices, or 3 ½ cups fresh tomatoes, diced (with juices)
- 3 x 14-ounce cans beans – any assortment of black, pinto, kidney or chickpeas, white beans, etc. (drain and rinse) about 4.5 cups cooked beans.
- ¼ cup of 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 cocoa 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 of 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.
- Serving Size: 1 cup
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