Name: The BEST Vegan Chili Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: american
Ingredients: 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

The BEST Vegan Chili Recipe

Clean out your fridge, Quick Vegan Chili - make a big batch on Sunday and serve our during the busy workweek! | www.feastingathome.com

★★★★★

5 from 11 reviews

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!

Author: Sylvia Fountaine
Prep Time: 15
Cook Time: 25
Total Time: 40 minutes
Yield: 6-8 1x
Category: vegan, vegetarian, soup, stew,
Method: stovetop
Cuisine: american

Scale

Ingredients

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

Instructions

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.

Notes

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.

Keywords: vegan chili recipe, best vegan chili, ultimate vegan chili, vegetarian chili, vegan chili, black bean chili, easy chili recipe,

Find it online: https://www.feastingathome.com/quick-vegan-chili/