Description
This hearty and flavorful Vegan Chili recipe is packed with nutritious vegetables, beans, and warming spices. Perfect for a comforting meal, it’s easy to prepare on the stovetop and ideal for serving a crowd or meal prepping for the week.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 red bell peppers, shredded with a grater
- 2 medium carrots, shredded with a grater
Spices & Seasonings
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon ginger powder
- 1/4 teaspoon cayenne
- 2 teaspoons kosher salt
- 1/2 teaspoon pepper
Other Ingredients
- 1 tablespoon olive oil
- 2 (14 ounces each) cans diced tomatoes
- 1 (14 ounce) can pinto beans
- 2 (14 ounces each) cans black beans
- 2 cups vegetable stock
- Optional – avocado and cilantro for garnish
Instructions
- Heat the oil: Heat olive oil in a large stockpot over medium-high heat to prepare for sautéing the vegetables.
- Sauté onions: Add the diced onions and cook for about 5 minutes until they become translucent, stirring occasionally to prevent burning.
- Add garlic and vegetables: Stir in the minced garlic and cook for 30 seconds, then add the shredded red bell peppers and carrots. Sauté for an additional 4 to 5 minutes, stirring occasionally to mix flavors and soften the vegetables.
- Add spices: Incorporate the chili powder, cumin, paprika, ginger powder, cayenne, salt, and pepper into the pot. Stir constantly for one minute to toast the spices and release their aroma.
- Deglaze and add liquids: Pour a small amount of vegetable stock into the pot to deglaze, scraping any browned bits from the bottom. Then add the remaining vegetable stock, diced tomatoes, pinto beans, and black beans.
- Simmer the chili: Increase heat and bring the mixture to a low boil. Reduce the heat to low, cover the pot, and let the chili simmer gently for 20 to 25 minutes. Stir occasionally to prevent sticking and blend flavors.
- Serve with garnishes: Garnish the vegan chili with optional avocado slices and fresh cilantro before serving. Leftovers can be refrigerated for up to 3 days.
Notes
- For a spicier chili, increase the cayenne pepper to 1/2 teaspoon or add chopped jalapeños.
- Make sure to stir occasionally during simmering to avoid the chili sticking to the pot.
- This chili freezes well; store in airtight containers for up to 3 months.
- Use low-sodium vegetable stock to reduce salt content if desired.
- Serve with rice, cornbread, or tortilla chips for a complete meal.
