This vegan chili is a hearty mix of beans, veggies, and spices that warms you right up! It’s perfect for cozy nights and can easily feed a crowd.
I love how colorful it looks with all the different beans and peppers. Plus, it’s super easy to make—just throw everything in a pot and let it cook! 🎉
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing, but you can swap it with avocado oil or even coconut oil for a different flavor. I prefer olive oil for its health benefits and taste.
Beans: Kidney beans and black beans add protein and fiber. If you’re not a bean fan, you could use lentils or chickpeas instead—both are great substitutes.
Vegetables: Onions, peppers, carrots, celery, zucchini, and butternut squash create a colorful mix. Feel free to use whatever veggies you have on hand, like sweet potatoes or corn. It’s all about personal taste!
Nutritional Yeast: It gives a cheesy flavor without dairy. If you can’t find it, you can substitute with a little bit of grated vegan cheese or simply omit it for a lighter chili.
How Do I Get the Best Flavor from My Chili?
Building flavor is key in a great chili! Start by sautéing those onions, garlic, carrots, and celery—this is called the “mirepoix” technique. The goal is to soften and caramelize them to release their natural sweetness.
- Heat the olive oil and sauté for about 5-7 minutes until soft.
- Add the spices next to toast them for a minute; this boosts their flavor.
- Remember to taste as you go! Adjust the seasoning or add a bit more spice as needed.
Slow cooking is also important—allow your chili to simmer. This will help all the flavors meld together beautifully.
Delicious Vegan Chili Recipe
Ingredients You’ll Need:
For the Chili:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup butternut squash, peeled and diced
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup nutritional yeast (for a slight cheesy flavor)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 cups vegetable broth
For Serving:
- Fresh cilantro, chopped (for garnish)
- Green onions, sliced (for garnish)
- Vegan sour cream or cashew cream (for topping)
How Much Time Will You Need?
This hearty vegan chili takes about 15 minutes of prep time and around 30-40 minutes to cook. In total, you’ll need about an hour to enjoy a delicious and healthy meal!
Step-by-Step Instructions:
1. Sauté the Base Ingredients:
Start by heating the olive oil in a large pot over medium heat. Once it’s warm, add the diced onion, minced garlic, diced carrots, and diced celery. Sauté these veggies for about 5-7 minutes, or until they become soft and fragrant.
2. Add More Veggies:
Next, stir in the diced red and green bell peppers, zucchini, and butternut squash. Cook these together for an additional 5 minutes until they start to soften up.
3. Spice It Up:
Now it’s time to add in the spices! Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper (if you like heat), oregano, and season with salt and black pepper. Stir everything well for about 1-2 minutes until the spices are fragrant and well mixed with the vegetables.
4. Add the Tomatoes and Broth:
Pour in the diced tomatoes (with their juices) and tomato sauce, followed by the vegetable broth. Stir everything together to combine the flavors nicely.
5. Add the Beans and Corn:
Time to make it hearty! Add in the kidney beans, black beans, and corn kernels. Bring this mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 30-40 minutes. Make sure to stir occasionally until the chili thickens up and the veggies are nice and tender.
6. Final Touches:
Stir in the nutritional yeast for that cheesy flavor and taste. Adjust the seasoning with more salt or spices if needed—this is your chili, so make it just right!
7. Serve and Enjoy:
When ready, ladle the chili into bowls and top with a dollop of vegan sour cream or cashew cream. Garnish with fresh cilantro and sliced green onions for a pop of flavor. Enjoy your warm and comforting vegan chili!
Can I Use Different Beans in This Chili?
Absolutely! You can use any combination of beans you like. Popular choices include pinto beans, navy beans, or even lentils. Just make sure to drain and rinse canned beans if you use them.
How Do I Make This Chili Spicier?
If you love heat, you can add more cayenne pepper or incorporate chopped jalapeños or other hot peppers. You can also top it with hot sauce when serving for an added kick!
Can I Freeze Leftover Chili?
Yes, this vegan chili freezes wonderfully! Store it in an airtight container for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stove or in the microwave until heated through.
What Can I Serve with This Chili?
Vegan chili is delicious on its own but pairs beautifully with cornbread, rice, or tortilla chips. You can also serve it over baked potatoes or as a topping for tacos for a fun twist!
