Vegan chili brings warmth and comfort to any table, with its hearty texture and complex flavors. This recipe is packed with wholesome ingredients, creating a satisfying meal that’s as nutritious as it is delicious. Each spoonful delivers a blend of spices, tender vegetables, and protein-rich beans, making it a versatile dish perfect for a chilly evening or a family gathering. This chili stands out not only for its depth of flavor but also for its simplicity, allowing home cooks to whip up a comforting meal with minimal effort.
Ingredients Overview
The foundation of this vegan chili lies in its thoughtfully selected ingredients, each contributing to the dish’s robust flavor profile. The combination of pinto and kidney beans provides a hearty base, adding protein and fiber, which makes this chili a filling meal. Fresh vegetables like diced onion, celery, green bell peppers, carrots, and garlic bring color, crunch, and natural sweetness. Ancho chili powder, ground cumin, and oregano create a fragrant, earthy spice blend, while a hint of cayenne adds a subtle kick of heat. Crushed tomatoes and vegetable broth add moisture and depth, helping all the flavors meld together beautifully. Optional toppings, like green onions, nutritional yeast, or vegan sour cream, let each person customize their bowl to suit their taste.
Instructions: Step-by-Step Cooking Guide
Preparing the Base Flavor
To start, warm a large pot or Dutch oven over medium-high heat. Instead of oil, water is used for sautéing, which keeps this dish oil-free and enhances the earthy flavors of the ingredients. Pour 1/3 cup of water into the pot, followed by the diced onion, celery, and green bell peppers. Stir occasionally, allowing the vegetables to release their natural flavors as the water evaporates. As the pot dries, you’ll notice the vegetables developing a gentle golden hue, signaling the creation of a flavor-packed base. Deglaze the pot by adding another 1/4 cup of water, scraping up any browned bits to intensify the flavor. This process should take about 10 minutes and is key to building a rich, aromatic foundation for the chili.
Adding the Spice Profile
Once the vegetables are golden and tender, lower the heat to medium and add the minced garlic and sliced carrots. Stir briefly to prevent the garlic from burning. Sprinkle in the ancho chili powder, ground cumin, oregano, sea salt, and optional cayenne pepper. This step allows the spices to bloom, releasing their essential oils and enhancing the aroma of the chili. Continue to sauté for another 2-3 minutes, letting the spices infuse the vegetables with warmth and depth. If the mixture starts to stick, add a small splash of water to keep everything moving smoothly.
Simmering to Perfection
Now it’s time to bring the chili together. Add the drained pinto and kidney beans, crushed tomatoes, and vegetable broth to the pot. Increase the heat to high, stirring as the mixture begins to boil. Once it reaches a rolling boil, reduce the heat to a simmer and cover the pot, allowing the flavors to meld for about 10 minutes. Removing the lid, let the chili cook for an additional 5-7 minutes. This step lets the liquid reduce, thickening the chili to your preferred consistency. Stir occasionally to prevent sticking and to evenly distribute the flavors. The result is a hearty, thick chili that clings perfectly to each spoonful.
Recipe Tips & Frequently Asked Questions
Balancing Spice and Flavor:
Adjust the chili powder, cumin, and cayenne to create the perfect level of spiciness for your taste.
Texture Adjustments:
For a thicker chili, let it simmer uncovered a bit longer, or add extra broth if you prefer a more soup-like consistency.
Substitutions and Additions:
Try black beans or chickpeas for a different texture, or add corn kernels for a touch of sweetness.
Can I make this chili spicier or milder?
Yes, increase or reduce the cayenne and ancho chili powder to suit your heat preference.
How long can I store leftovers, and can I freeze this chili?
Store in an airtight container for up to 5 days in the refrigerator, or freeze for up to one month.
What if I don’t have ancho chili powder? Are there substitutes?
Substitute with regular chili powder or smoked paprika for a slightly different but delicious flavor.
Can I make this recipe in a slow cooker?
Absolutely. Simply add all ingredients to a slow cooker and cook on low for 4-6 hours.
What to Serve with This Recipe
Topping Ideas
Customize each bowl with creative toppings to enhance the chili experience. Diced avocado adds creaminess, vegan cheese lends a savory note, and fresh cilantro or chopped green onions offer a burst of freshness. Nutritional yeast provides a cheesy flavor without dairy, while a dollop of vegan sour cream brings a tangy contrast to the chili’s spice.
Side Pairings
This hearty chili pairs wonderfully with a slice of cornbread, whose sweetness complements the chili’s heat. A green salad with a light vinaigrette makes for a refreshing side, balancing the chili’s richness. For a rustic touch, serve it with crusty bread to soak up every bit of the flavorful sauce.
Beverage Suggestions
To cool down the spiciness, pair this chili with a glass of iced tea or sparkling water with a hint of citrus. For an elevated dining experience, serve with a crisp white wine or light beer, as these options balance the chili’s bold flavors without overpowering them.
Storage and Reheating Instructions
Allow any leftover chili to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 5 days, making it ideal for meal prep. To reheat, place the chili on the stovetop over low heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave, stirring halfway to ensure even heating. For longer storage, freeze the chili in individual servings for up to one month. When you’re ready to enjoy, thaw in the refrigerator overnight, then reheat on the stovetop or in the microwave for a quick and easy meal.
This vegan chili recipe is a versatile, hearty meal that adapts to different tastes and dietary preferences. With a base that’s easy to customize, you can experiment with various toppings and sides to make it uniquely yours. Whether it’s a busy weeknight or a relaxed family gathering, this chili brings warmth and comfort, proving that vegan meals can be as satisfying and rich as any traditional recipe. Enjoy the process of creating a dish that’s not only flavorful but also filled with nutrients, making it a wholesome addition to your recipe collection.
Ingredients
2 15-ounce (425 g) cans pinto beans, drained
2 15-ounce (425 g) cans red kidney beans, drained
2 28-ounce (793 g) cans crushed tomatoes
1 small yellow onion, diced
3 ribs celery, diced
2 green bell peppers, diced
3 small carrots, thinly sliced
3 cloves garlic, minced
1 cup (235 ml) low-sodium vegetable broth or water
4 tablespoons ancho chili powder*
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon cayenne pepper (optional)
Optional Toppings: green onions, nutritional yeast, vegan sour cream, etc.
Instructions
Base Flavor: Begin by warming a large pot or Dutch oven over medium-high heat. Pour 1/3 cup (80 ml) of water into the pot (see notes if using oil) and add the diced onion, celery, and green bell pepper. Sauté, allowing the water to evaporate, while stirring occasionally. As the pot dries, you’ll see the vegetables beginning to gain a light golden hue. To enhance the flavor, deglaze the pot by adding an additional 1/4 cup (60 ml) of water. This entire process should take roughly 10 minutes.
Spices: Lower the heat to medium, then stir in the minced garlic and sliced carrots. Sprinkle in the ancho chili powder, ground cumin, oregano, sea salt, and cayenne pepper, if desired. Let these flavors meld by sautéing for an extra 2-3 minutes, adding a splash of water if the mixture begins to stick.
Simmer: Now, add the pinto beans, kidney beans, crushed tomatoes, and vegetable broth to the pot. Turn the heat to high, bringing everything to a boil. Once boiling, reduce the heat to a simmer. Cover and let cook for 10 minutes. Afterward, remove the lid and allow the chili to cook uncovered for an additional 5 to 7 minutes, stirring occasionally until the carrots are tender, and the chili thickens to your preferred consistency.
Serve: Ladle the warm chili into bowls and top with your choice of green onions, nutritional yeast, or vegan sour cream. Store leftovers in an airtight container in the refrigerator for up to 5 days, reheating on the stovetop or in the microwave. For longer storage, freeze for up to one month.
Vegan Chili Recipe
Ingredients
- 2 15- ounce 425 g cans pinto beans, drained
- 2 15- ounce 425 g cans red kidney beans, drained
- 2 28- ounce 793 g cans crushed tomatoes
- 1 small yellow onion diced
- 3 ribs celery diced
- 2 green bell peppers diced
- 3 small carrots thinly sliced
- 3 cloves garlic minced
- 1 cup 235 ml low-sodium vegetable broth or water
- 4 tablespoons ancho chili powder*
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper optional
- Optional Toppings: green onions nutritional yeast, vegan sour cream, etc.
Instructions
- Base Flavor: Begin by warming a large pot or Dutch oven over medium-high heat. Pour 1/3 cup (80 ml) of water into the pot (see notes if using oil) and add the diced onion, celery, and green bell pepper. Sauté, allowing the water to evaporate, while stirring occasionally. As the pot dries, you’ll see the vegetables beginning to gain a light golden hue. To enhance the flavor, deglaze the pot by adding an additional 1/4 cup (60 ml) of water. This entire process should take roughly 10 minutes.
- Spices: Lower the heat to medium, then stir in the minced garlic and sliced carrots. Sprinkle in the ancho chili powder, ground cumin, oregano, sea salt, and cayenne pepper, if desired. Let these flavors meld by sautéing for an extra 2-3 minutes, adding a splash of water if the mixture begins to stick.
- Simmer: Now, add the pinto beans, kidney beans, crushed tomatoes, and vegetable broth to the pot. Turn the heat to high, bringing everything to a boil. Once boiling, reduce the heat to a simmer. Cover and let cook for 10 minutes. Afterward, remove the lid and allow the chili to cook uncovered for an additional 5 to 7 minutes, stirring occasionally until the carrots are tender, and the chili thickens to your preferred consistency.
- Serve: Ladle the warm chili into bowls and top with your choice of green onions, nutritional yeast, or vegan sour cream. Store leftovers in an airtight container in the refrigerator for up to 5 days, reheating on the stovetop or in the microwave. For longer storage, freeze for up to one month.
