EASY vegan Chili Recipe | HOW TO MAKE CHILLI
LAY HO MA everyone! I absolutely love making chili. Not only is it super easy to make, its just so comforting to eat. You can use it as a dip, on fries, on salad, or just straight up. Let's learn how to make vegan chili today! (chili as in the soup can also be spelt chilli, chili, or Chile).
Ingredients:
2-3 pieces garlic
1 onion
3 roma tomatoes
1 cup tomato sauce
1/4 cup black beans
1/2 cup frozen corn
1 tbsp olive oil
1 tsp cumin
1 tbsp chili powder
1 tbsp smoked paprika
1/4 of an avocado
1 tbsp fresh chopped cilantro
Directions:
1. dice up your garlic and onions and tomatoes
2. in a hot pan, add olive oil, garlic, and onions
3. season with salt and pepper, then add cumin, chili powder, and smoked paprika
4. stir and let the spices cook for about 2-3 minutes
5. add the tomatoes and stir
6. rinse your canned black beans in cold water and add in about 1/4 cup into your chili
7. add your corn and stir
8. add tomato sauce and stir
9. cook for about 3min and plate
10. serve with fresh avocado, and fresh cilantro
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Vegan Chili | Hearty & Delicious
This Sweet Potato Chili is basic in ingredients but sophisticated in flavor - it has a sweet smoky flavor & packed with a healthy dose of protein and fiber!
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???? CHILI INGREDIENTS
1 tablespoon olive oil
1 red onion chopped
2 large sweet potatoes
1 green bell pepper
4 garlic cloves
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoon cumin
1 teaspoon dried Mexican oregano
2 cups vegetable broth
2 cans (15 oz) kidney beans
1 can (28 oz) diced (fire roasted) tomatoes
1 can (4.5 oz) chopped green chilis
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⏱️ TIMESTAMPS:
0:00 Introduction
0:13 Chopping vegetables
0:41 Cooking vegetables
1:26 Adding in spices
2:09 Adding the broth
2:18 Adding canned vegetables
2:35 Adding the beans
2:54 Chili after being simmered
3:09 Checking on doneness
3:39 Serving the chili
3:54 Adding the toppings
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BEST Vegetarian Chili (you won't miss the meat!)
This vegetarian chili recipe is hearty and flavorful. It’s made with two kinds of beans and you won’t miss the meat.
Let me know if you made this recipe or made any substitutions to put your spin on it. Enjoy!
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INGREDIENTS FOR VEGETARIAN CHILI
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, diced
2 carrots diced
4 cloves garlic, minced
2 teaspoons ground cumin
3 teaspoons chili powder
1 teaspoon smoked paprika
2 14-oz cans diced tomatoes, undrained
2 14-oz cans black beans, rinsed and drained
1 14-oz can kidney beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
2 tablespoons of cilantro chopped
1 tablespoon fresh lime juice
Kosher salt
Black pepper
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Vegetarian Chili for Everyone...even meatlovers
Here's a hearty, healthy vegetarian chili recipe that'll put a little pep in your step. If you're a die-hard carnivore, your initial reaction is probably NOPE, but you should give meatless chili a try. I love a good meat chili, and when I get chili at a restaurant, I generally order a meat and bean chili, but at home I'm vegetarian chili all the way. Vegetarian chili just tastes great. I don't miss the meat, and it's super easy to make, and it's a perfect way to clean out all the veggie odds and ends in your fridge. The key to a hearty no meat chili is lots of seasoning, onions, and peppers. I like to add at least two kinds of beans, and the veggies can be whatever you like...be creative!
A printable copy of this vegetarian chili and corn muffin recipe can be found at
Give this easy meatless chili recipe a try and let me know what you think, and for more
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What You Need to Make a Great Vegetarian Chili
15 oz can CHICK PEAS
15 oz can KIDNEY BEANS
1 BELL PEPPER (chopped)
Lg ONION (chopped)
JALAPENO PEPPER (diced, very optional)
2-3 cloves GARLIC (finely chopped)
1 ZUCHINNI (cut into large pieces)
1 cup CAULIFLOWER (chopped)
2 ROMA TOMATOES (chopped)
28 oz can CRUSHED TOMATOES
1 heaping Tbsp DRIED OREGANO
1 Tbsp CUMIN
1 tsp GARLIC POWDER
1 Tbsp CHILI POWDER
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER, to taste
2 Tbsp OLIVE OIL for sauteing
WATER as needed…add slowly
I also add a little leftover RUTABAGA to this recipe, but that is very optional. A vegetarian chili is a great way to clean out the
fridge of all those veggie odds and ends, so use what you have.
How to Make Easy Vegetarian Chili
Slice, dice, mince, and chop all your ingredients. Prepping this dish is the most labor intensive part of this recipe. Once your ingredients are ready, it's pretty eazy peezy.
Heat some oil in a large pot on medium heat.
Add in the onion and hot pepper and saute for 4-5 minutes.
Add in the rest of the peppers, garlic, and seasoning, then mix and saute for another couple minutes.
Add in everything else, plus about ½ a can of water. Be conservative with the water. The dish might seem overly thick, but a lot of water will be released from the veggies as the chili cooks. You can always add more water later.
Cover and bring the pot to a bubble, reduce the heat down to a simmer, and cook covered for about 45 minutes, adding water as needed and desired.
After 45 minutes give the dish a taste test and adjust seasoning, but remember, the flavor of the chili will intensify on its own as it sits.
Like any soup or stew or chili, it's ideal if you make the dish ahead of time. It'll get exponentially better as the days pass, so be sure to make a big pot of chili so you'll have plenty of leftovers.
hearty veggie chili ????????
recipe ⬇️
・1 small onion, diced
・4 cloves minced garlic
・1 red bell pepper, diced
・1 jalapeño, diced
・8 oz mushrooms, quartered
・2 (15oz) cans beans (we used black and kidney), drained and rinsed
・15 oz can crushed tomatoes
・15 oz can diced fire-roasted tomatoes
・1-2 chipotle peppers in adobo (chopped)
・1 cup frozen corn
・1 cup veggie broth (we used vegan beef-style bouillon)
・splash of beer (optional)
・2 tsp cumin
・2 tsp chili powder
・1/2 tsp garlic powder
・1 tsp ancho chili powder
・salt and pepper
・Violife cheddar shreds to top
Sauté the onions, garlic, peppers and mushrooms till the mushrooms shed a bit of extra liquid. Then add in everything else and let it simmer for a few hours. It’s that easy! And it’s even better as leftovers. (Dutch oven is from Caraway btw!)
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