comforting plant based chili

The Best Homemade Vegan Chili Recipe

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What You’ll Love About This Recipe

This hearty vegan chili is packed with flavor and perfect for cozy nights or feeding a crowd. You’ll love how easy it is to make, using simple ingredients you probably already have. It’s budget-friendly, without sacrificing taste or texture, and comes together in just one pot for minimal cleanup. Plus, it’s customizable, so you can adjust the spice level or add your favorite veggies to make it your own.

Recipe

heartwarming plant based protein

This homemade vegan chili is a hearty, flavorful dish perfect for any meal. Packed with plant-based protein and spices, it’s easy to make and sure to satisfy everyone at the table.

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices (optional, for garnish)
  • Lime wedges (optional, for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
  2. Stir in the bell pepper, carrots, celery, and jalapeño (if using). Cook for 5-7 minutes, until vegetables begin to soften.
  3. Add the crushed tomatoes, diced tomatoes, kidney beans, black beans, pinto beans, and vegetable broth. Stir to combine.
  4. Mix in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir well.
  5. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally.
  6. Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, avocado slices, and lime wedges if desired.

Notes:

  • For a thicker chili, mash some of the beans with a spoon before adding them to the pot.
  • Adjust the spice level by increasing or decreasing the amount of cayenne pepper and jalapeño.

Equipment:

  • Large pot
  • Wooden spoon
  • Cutting board
  • Knife

Time:

  • Prep time: 15 minutes
  • Cooking time: 45 minutes

Cuisine:

– American

Serving:

– 6 servings

Nutrition

This vegan chili is packed with nutrients and flavor. Here’s the nutritional breakdown per serving:

Calories: 250

Protein: 10g

Carbohydrates: 40g

Fiber: 12g

Fat: 6g

Saturated Fat: 1g

Sodium: 450mg

Sugar: 8g

What To Serve With It

I love serving my homemade vegan chili with warm, fluffy cornbread—it’s the perfect complement to the hearty flavors. Toppings like avocado, cilantro, or a squeeze of lime can transform each bowl into something special. Don’t forget a dollop of vegan sour cream or a sprinkle of vegan cheese for extra creaminess!

Cornbread Pairings

When I’m serving up a steaming bowl of homemade vegan chili, there’s nothing that complements it quite like a slice of warm, golden cornbread. I love experimenting with different cornbread varieties, like classic sweet cornbread, savory jalapeño cornbread, or even gluten-free options. Each adds its own twist to the meal. Pairing suggestions? I often go for a simple oven-baked loaf, but muffins or skillet cornbread work wonders too. The crumbly texture soaking up the chili’s rich flavors is pure comfort. Trust me, once you try this combo, you’ll find it hard to enjoy chili without cornbread by its side.

Toppings and Garnishes

Ever wondered how to take your vegan chili from good to unforgettable? Creative toppings and garnish options can make all the difference. I love adding fresh avocado slices for creaminess, or crunchy tortilla strips for a satisfying bite. A sprinkle of chopped cilantro adds a pop of color and freshness, while jalapeños bring heat if you’re feeling bold. Don’t forget a dollop of vegan sour cream or a squeeze of lime for tangy brightness. Sometimes, I even toss on some diced red onions or vegan cheese shreds. These little touches transform each bowl into a personalized masterpiece. What’s your favorite combo?

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