This tasty Vegan Chili features just the right level of spice and flavor. You won’t even miss the meat!
Chili. Where did it come from? While the exact origins are murky, the general consensus seems to be Mexico. Apparently, a Franciscan friar named Bernardino de Sahagún wrote about his first encounter with Mexican chili back in 1529. Eventually, chili made its way up to Texas as well as the southeast of the United States. And now, you can find chili everywhere, with countless recipes for every taste and diet, like this wonderfully yummy—and healthy—vegan chili!
This vegan chili tastes so much like regular chili, you might double-check to see if there’s meat in it. The beans and vegetables create a hearty and meaty-like texture. It’s the ideal meal for dinner parties and cold nights! Scoop a bowl, and you’ll find that its blend of chili powder, cumin, and oregano delivers a pleasing balance of smoky, spicy, and savory.
Is Vegan Chili Healthy?
Absolutely! This vegan chili is loaded with all the good stuff, like beans, which give you a hearty amount of protein and fiber. Plus, the veggies add a laundry list of vitamins and minerals. Even better, the chili is both low in calories and quite filling. Because this recipe omits the use of oil, it’s also perfect for those following a whole-food, plant-based diet, where oils are generally avoided. Instead of oil, water is usually used to sauté vegetables.
The Flavorful Layers Of Chili
One of the keys to a great vegan chili (or any chili) is how the flavors build on each other. This starts with sautéing the onions, bell peppers, and celery. This one little step adds a rich base. Then you add the spices. Again, it’s a simple step, and yet very important. Letting the spices mingle with the sautéed vegetables allows their aromas to blossom, intensifying the overall flavor of the dish. Just goes to show that even the simplest recipes can yield a wonderfully complex flavor profile.
How To Make Ahead And Store
Vegan chili is the perfect make-ahead dish! Just let it cool completely before transferring it to airtight containers. It’ll stay fresh in the fridge for about 1 week. Additionally, it can also be frozen for up to 3 months.
Serving Suggestions
This vegan chili will go perfectly with a side of Brown Rice or even some Turmeric Rice for extra color. Crispy Air-Fryer Tortilla Chips, either as a side for dipping or crumbled on top are also delicious. You could also pair this dish with warm Cornbread, Air-Fryer Potato Skins, and a Simple Mexican Coleslaw!
Want to host a Tex-Mex vegan buffet for friends and family? Try these Mexican Sweet Potato Noodle Wraps With Vegan Cheese Sauce, this Grilled Mexican Corn Salad With Tomatillos, Mexican Lentil Homemade Hummus, and, of course, a nice Mexican Martini. The sky and your taste buds are the limit!
Recipe
Ingredients
- 1 medium yellow onion diced
- 2 medium green bell peppers diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 2 medium carrots thinly sliced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper optional
- 1 teaspoon sea salt
- 2 cans red kidney beans (15 ounces each) drained and rinsed
- 2 cans pinto beans (15 ounces each) drained and rinsed
- 2 cans crushed tomatoes (28 ounces each)
- 1 cup low-sodium vegetable broth
Instructions
- In a large pot over medium-high heat, sauté onion, bell peppers, and celery with a splash of water until softened and slightly caramelized, about 10 minutes.
- Stir in garlic, carrots, chili powder, cumin, oregano, salt, and cayenne pepper (if using), and cook for another 2 to 3 minutes.
- Add kidney beans, pinto beans, crushed tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer. Cook covered for 10 minutes. Uncover and simmer for an additional 5 to 7 minutes, until carrots are tender and chili has thickened.
- Serve the chili warm with your choice of toppings such as green onions, nutritional yeast, or vegan sour cream.
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