The Best Vegan Chili Recipe: Super Comforting And Tasty!
This vegan chili is hearty, comforting, and protein-dense! It combines your beans of choice with a tomato-based sauce, a cozy selection of spices, several vegetables, and fresh chili pepper (adjust the amount to personal taste). Best of all, this vegetarian chili recipe requires just one pot and 40 minutes from start to finish!
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Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
1 medium onion chopped
4 cloves of garlic finely minced
1 green pepper chopped
1 medium carrot grated
5-6 medium (560 g) diced fresh tomatoes or use 1 (20 oz) can
5 tbsp tomato paste
2 cups (480 ml) water or vegetable broth
4 cups cooked beans e.g. kidney beans, black beans, pinto beans, white beans, or 1 cup of each
2 tsp coconut sugar or sub brown sugar or any other sweetener like maple syrup
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
3/4 tsp salt or less if you use vegetable broth
1/2 tsp black pepper
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
1-2 hot red chili peppers (I used 1, my partner prefers 2)
2 tsp oil of choice for frying
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Vegetarian Chili: high protein and fibre | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 tablespoons canola oil
▢1 medium onion (chopped)
▢1 carrot (chopped)
▢1 red pepper (chopped)
▢1 small zucchini (chopped)
▢2 tablespoons tomato paste
▢1 tablespoon garlic minced
▢2 tablespoons chili powder
▢1 teaspoon cumin
▢½ teaspoon salt
▢1 can crushed tomatoes (798 ml/28 ounces)
▢1 can kidney beans (540 ml/18 ounces) drained and rinsed
▢1 can black beans (540ml/18 ounces) drained and rinsed
▢1 cup corn frozen
▢1 cup vegetable broth
▢2 tablespoons bbq sauce
▢shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired
Instructions
Place a large pot on medium-high heat, and add the oil.
Once hot, add the chopped onion, carrot, red pepper, and zucchini to the pot. Saute for 4-5 minutes or until softened.
Add tomato paste, minced garlic, chili powder, cumin, and salt to the pot. Cook and stir for 1 minute to let the spices get fully mixed in.
Add crushed tomatoes, kidney beans, black beans, corn, vegetable broth, and BBQ sauce. Stir and cover. Simmer on medium heat for 15-20 minutes or until vegetables are tender.
Garnish and serve with your favorite toppings
Easy Vegetarian Chili Recipe ????️ (Vegan/Whole Food Plant Based Friendly)
This recipe is quick, easy and flavorful! Perfect chili beans for the vegan, vegetarian, or plant based newbie.
How to Make Easy Chili Beans (Vegetarian, Vegan, Plant Based)
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Easy 30-Minute Vegetarian Chili | Melissa Clark | NYT Cooking
Get the recipe:
Follow along as Melissa Clark shows us how to make her easy vegetarian skillet chili, which comes together in just 30 minutes and has been a staple in her home during the past year. If you have canned beans, tomatoes, onion and garlic in your pantry, you can make this dish. And the pickled onions aren't strictly necessary, but they add a welcome tangy contrast to the beans.
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Easy Vegetarian Chili Recipe
This delicious EASY VEGETARIAN CHILI RECIPE is our family's go-to, one pot dinner. It's full of healthy vegetables and is so easy to make. It's perfect for a Meatless Monday vegan meal.
RECIPE:
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VEGAN CHILI RECIPE | how to make delicious vegetarian chili
Healthy Vegan Chili Recipe! Learn how to make a delicious vegetarian chili using sweet potatoes, canned black beans, fire-roasted tomatoes, fresh veggies, and warming spices. An easy, nourishing, one-pot meal that cooks right on the stovetop and is hearty enough to satisfy all appetites.
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TIMESTAMPS
0:00 Intro
0:29 Prepping The Veggies
1:03 Dicing An Onion
1:32 Chopping Bell Pepper's
1:57 Chopping Garlic
2:22 Preparing The Sweet Potatoes
3:20 Making The Chili, Sauteeing The Veggies
4:04 Adding The Flavor Boosters
4:57 Adding The Rest Of The Ingredients
5:40 Let The Chili Cook!
6:01 Using Warming Spices For Comfort Food
6:31 Your Chili Is Ready
6:55 Serve And Enjoy
7:24 Outro...
VEGAN | VEGETARIAN CHILI RECIPE
1 tablespoon olive oil
1 onion, chopped
2 bell peppers, chopped (any color works!)
4 cups chopped sweet potatoes, about 2 medium sweet potatoes
4 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons curry powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 15-ounce cans fire fire-roasted diced tomatoes
2 15-ounce cans of black beans, drained and rinsed
4 cups low sodium veggie broth
*optional toppings: shredded cheese, chopped avocado, diced onion, sliced scallions, fresh cilantro, sour cream
Heat the olive oil in a large medium to large pot. Add in the onions, peppers, and sweet potatoes along with a pinch of salt. Cook, stirring occasionally, until the onions begin to turn translucent and everything is fragrant, about 5 minutes.
Stir in the garlic, chili powder, cumin, and curry powder along with a little more salt and some black pepper.
Add the tomatoes, beans, and broth and stir. Bring everything up to a light boil and then reduce down to a simmer and cook for about 30 minutes, stirring occasionally, or until the chili has reduced down and has a nice hearty consistency.
Serve in your favorite bowl and top with your favorite chili toppings. Enjoy!
Notes
Storing: Once your chili has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop until warmed through.
Freezing: Portion cooled chili into freezer-safe bags or containers, leaving an inch at the top for expansion. Flatten the bags to save space and freeze for up to 4 months. Thaw in the refrigerator overnight and reheat on the stove or microwave until hot.
NUTRITIONAL ANALYSIS
Serving: 1.5cups | Calories: 270kcal | Carbohydrates: 49g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1189mg | Potassium: 752mg | Fiber: 12g | Sugar: 11g | Vitamin A: 14860IU | Vitamin C: 57mg | Calcium: 118mg | Iron: 4mg
#veganchili #vegetarianchili #healthyrecipes