Chili is a hearty and comforting dish that has been a staple in many households for generations. It’s known for its rich, bold flavors and the perfect balance of spices and ingredients. While traditional chili recipes often include meat, there’s a growing trend toward plant-based and vegan alternatives. Vegan chili is not only delicious but also more sustainable and healthier. In this article, we will explore several mouthwatering vegan chili recipes that will satisfy your taste buds and keep you warm on chilly days.
- Classic Three-Bean Vegan Chili
Ingredients:
- 1 cup of cooked black beans
- 1 cup of cooked kidney beans
- 1 cup of cooked pinto beans
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (28 oz) crushed tomatoes
- 1 cup of vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, and sauté until translucent.
- Add the diced bell peppers and cook for a few minutes until they begin to soften.
- Stir in the chili powder, cumin, paprika, salt, and pepper, and cook for an additional 2 minutes.
- Add the crushed tomatoes, vegetable broth, and all three types of beans.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes, stirring occasionally.
- Taste and adjust the seasoning as needed.
- Serve hot with your favorite toppings such as vegan sour cream, avocado, or chopped fresh cilantro.
- Sweet Potato and Black Bean Vegan Chili
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 red onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
- In a large pot, heat olive oil over medium heat.
- Add the chopped red onion and garlic, and sauté until fragrant and translucent.
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
- Add the diced sweet potatoes and bell peppers, and cook for a few minutes until they start to soften.
- Pour in the diced tomatoes, black beans, and vegetable broth.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-30 minutes, or until the sweet potatoes are tender.
- Adjust the seasoning to your liking.
- Serve hot, optionally garnished with chopped green onions or vegan cheese.
- Lentil and Mushroom Vegan Chili
Ingredients:
- 1 cup green or brown lentils, rinsed and drained
- 8 oz mushrooms, sliced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic and sauté until they become fragrant and translucent.
- Stir in the sliced mushrooms and cook until they release their moisture and become tender.
- Add the lentils, diced tomatoes, tomato sauce, vegetable broth, chili powder, cumin, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender.
- Adjust the seasoning to your taste.
- Serve piping hot and consider topping with fresh parsley or vegan sour cream.
- Quinoa and Vegetable Vegan Chili
Ingredients:
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 red onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup corn (fresh or frozen)
- 1 can (4 oz) green chilies, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
- In a large pot, heat olive oil over medium heat.
- Add the chopped red onion and garlic and sauté until softened and fragrant.
- Stir in the diced bell peppers and cook for a few minutes until they begin to soften.
- Add the quinoa, black beans, kidney beans, diced tomatoes, corn, and green chilies.
- Season with chili powder, cumin, smoked paprika, salt, and pepper.
- Pour in 4 cups of water and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20-25 minutes, or until the quinoa is cooked and the chili thickens.
- Adjust the seasoning as needed.
- Serve hot with your favorite vegan toppings, like sliced avocado or jalapeños.
- White Bean and Jackfruit Vegan Chili
Ingredients:
- 2 cans (15 oz) white beans, drained and rinsed
- 2 cans (20 oz) young jackfruit in water or brine, drained and shredded
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic and sauté until they become translucent.
- Stir in the shredded jackfruit and cook for a few minutes.
- Add the diced tomatoes, white beans, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes, stirring occasionally.
- Taste and adjust the seasoning as needed.
- Serve hot with a dollop of vegan yogurt or a sprinkle of nutritional yeast.
Conclusion
These vegan chili recipes offer a delightful twist on a classic favorite, showcasing the versatility of plant-based ingredients. Whether you’re a dedicated