Easy Vegan Chili Recipe – Best Vegetarian Chili in the World – Blondelish
Full Recipe + Tips & Tricks:
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This Easy Vegan Chili Recipe has everything you're looking for in a healthy, vegetable- and protein-packed soup. Plus, you can make it 3-ways: on the stove, in a slow cooker, or in an Instant Pot. Read on to make the best vegetarian chili in the world.
Hey Foodies!
The weather is cooling, which means soup season is underway. That's why I'm bringing you this healthy and delicious vegan mushroom chili recipe. It's warming, comforting, and the perfect vehicle for your favorite crunchy, creamy, and fresh toppings.
Before you jump into the kitchen, read my Tips & Tricks so your chili tastes like the best vegetarian chili in the world every time.
How to make the best vegetarian chili in the world – Tips & Tricks
1. Which ingredients can be changed in this easy vegan chili recipe?
You can use any kind of mushroom you like.
While I like to shred them with a fork (see the recipe video for how to shred oyster mushrooms), you don't need to for this easy vegan chili recipe. I like shredding them because they mimic pulled pork, making the mushrooms a tasty substitution for meat in this vegan dish.
You can also flavor the vegan mushroom chili with any of your favorite seasonings. I think it would be great with diced chipotle in adobo*, ground coriander, or taco seasoning. If you like extra spicy chili, add crushed red pepper flakes or cayenne pepper.
You can easily substitute black beans with any type of beans you have on hand, including red kidney, black-eyed peas, or cannellini. Just be sure to drain and rinse them well.
Even meat-lovers can enjoy this vegetarian chili recipe. You can replace the mushrooms with:
- Shredded poached chicken. Or diced leftover chicken works great too.
- Shredded or leftover turkey.
- Pulled pork
- Pulled beef (salted and marinated beef would go well).
2. What to serve with vegan mushroom chili
This is the best vegetarian chili in the world if you ask me. So pair it with equally tasty side dishes. A classic way to serve chili is, of course, with a generous slice of crusty bread. Or, lighten things up with a simple green or chopped salad.
You can also serve your homemade chili alongside a zesty mango avocado salsa, quinoa tabbouleh salad, or vegan chopped salad with quinoa.
3. How to make the best vegan chili in a slow cooker (Crockpot)
It's easy to make this a crockpot recipe. Here's how to do it:
1. Heat the oil in a Dutch oven* or large heavy pot over medium-high heat.
2. Add the mushrooms, onion, and carrots. Sauté, stirring often, until the veggies begin to soften, for about 5 to 7 minutes.
3. Add the garlic and sauté for 1 minute more.
4. Add the sautéed veggies to a 3-quart slow cooker. Stir in the remaining ingredients.
5. Cover and cook on HIGH for 2.5-3 hours or on LOW for 5-6 hours.
Come back to fragrant and piping-hot chili that's full of deep and comforting flavors.
4. How to make the best vegetarian chili in an Instant Pot
If you have an Instant Pot* or electric pressure cooker, why not use it to make this easy vegan chili recipe even faster? Here's how:
1. Press the Instant Pot's Sauté function. Once heated, add the oil, onion, and carrots. Sauté, stirring frequently, for about 5 minutes.
2. Add the mushrooms and garlic and continue to sauté for a few minutes more, until they begin to shrink and release their liquid.
3. Stir in the diced tomatoes, tomato sauce, and beans.
4. Pour in 1 cup of water, mix to combine, then seal the lid on.
5. Select the MANUAL/PRESSURE COOK button and set the cooking time to 10 minutes.
6. When the cook time ends and the Instant Pot beeps, manually release the pressure by turning the valve to VENT.
7. Carefully remove the lid, then season the chili with sea salt and ground pepper, to taste.
There you have it: the best vegan chili recipe done in less than 20 minutes!
That's all I have for you today, dear Foodies. Enjoy your warming bowls of hearty vegan mushroom chili.
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VEGETARIAN CHILI | a healthy, one-pot vegetarian recipe you'll love!
This is everything a vegetarian chili should be with warming spices and aromatics, good-for-you vegetables, hearty beans, and whirls of comfort with every bite. It's truly a sensational dinner idea loved by vegetarian and non-vegetarians alike!
With the combination of diced vegetables, three different types of beans, and a smoky, rich broth, you won't even realize there's no meat involved. Now that's the beauty of plant-based, vegan, and vegetarian recipes.
It's easy, budget-friendly, healthy, perfect for meal prep, and a great one-pot meal! I can't wait to see you make it!
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► TIMESTAMPS:
00:00 Intro
00:35 Slice and dice the vegetables
03:46 Drain and rinse the canned beans
04:19 Saute the vegetables in a pot
04:50 Add the garlic and spices
05:22 Add beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf
06:09 Simmer for 30 minutes
07:10 Serve and garnish
07:43 Taste test
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My secrets for delicious vegan chili ????
Recipe for Chili is in my SOUP SEASON ebook:
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Easy Vegetarian Chili (lentils and beans)
GET RECIPE:
You can expect a hearty, satisfying, and high-protein meal that is easy to make with pantry staples and is excellent for meal prep.
Ingredients like lentils, black beans, onions, peppers, and tomatoes meld with a blend of aromatic spices such as chili powder, cumin, and smoked paprika to create a dish with robust and comforting flavors.
INGREDIENTS:
2 tablespoons olive oil
1 large onion
3 cloves garlic
1 red bell pepper
¼ teaspoon red pepper flakes or 1½ tablespoons chili powder blend, not pure chili powder. Adjust spiciness to taste.
2 teaspoons ground cumin
1½ teaspoons smoked paprika
½ teaspoon dried oregano
2 tablespoons tomato paste
2 bay leaves
1 cup (200 grams) of dried lentils green or brown
2 cans (15 ounces each) (460 grams) of beans or 3 cups of cooked beans. We use 1 can of black beans and 1 can of kidney beans
2 cans (15 ounces each) (800 grams) crushed tomatoes
4 cups (1 liter) vegetable broth or more as needed to fully cook the lentils
1 teaspoon salt or more to taste
2 twists of black pepper
SERVES WELL WITH
2 limes, the juice
1¼ cups (240 grams) brown rice or tortilla
quick pickled red onions or pickled jalapeños
vegan sour cream, regular sour cream, or Greek yogurt
Enjoy ❤️ Nico & Louise
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Easy Vegan Chili ???? Perfect For Fall ???? (High Protein Recipe)
Crystal has THE BEST one pot chili recipe and she shares it with us here today! At the end of the video I show the nutrient breakdown and Macro's for anyone that is interested.
This is perfect for meal prepping and batch cooking since it's so easy to scale the recipe up.
Thanks for watching!
Ingredients:
1 large onion, chopped
3 cloves of garlic, chopped
3 carrots, chopped
3 stalks of celery, chopped
1/2 package of firm tofu, crumbled
2 tsp cumin
2 tsp smoked paprika
1/2 tsp black pepper
2 tsp liquid smoke
1 large Can of fire roasted tomatoes (28 oz) *regular canned tomatoes will work.
2 cups of water
1 can of kidney beans, drained and rinsed
1 can of chickpeas, drained and rinsed
1 can of black beans, drained and rinsed
2 tsp braggs liquid aminos (or sub soy sauce or tamari)
1 tsp of vegan worcestershire sauce
Directions:
1. Add chopped onion, garlic, carrots celery into a large saucepan.
2. Sauté until veggies start to get soft, then add the crumbled tofu.
3. Add the spices and fire roasted tomatoes, stir well and sauté together for a few minutes.
4.Add the water and beans and mix in the braggs and worcestershire sauce.
5. Simmer for at least 20-30 minutes.
Serve and enjoy!
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