North America Vegan Recipes

Detailed Recipe To Make Vegan Chili

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Vegan Recipe – North America

Vegan Chili Recipe

Introduction: This vegan chili recipe is a hearty and flavorful option for those looking for a comforting and satisfying meal without any animal products. Packed with a variety of beans, tomatoes, vegetables, and aromatic spices, this chili is perfect for chilly days or any time you’re craving a warming bowl of goodness. Serve it with vegan cornbread or over a baked potato for a wholesome and nourishing dish.

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • Juice of 1 lime
  • Chopped fresh cilantro, for garnish
  • Vegan sour cream or avocado slices, for serving (optional)

Instructions:

  1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute.
  2. Add the Vegetables: Add the diced red and yellow bell peppers, zucchini, and carrot to the pot. Cook for about 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Spice it Up: Add the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper to the pot. Stir well to coat the vegetables with the spices and cook for another 1-2 minutes until fragrant.
  4. Tomatoes and Beans: Pour in the crushed tomatoes, drained black beans, kidney beans, pinto beans, and corn kernels. Stir to combine all the ingredients.
  5. Simmer: Pour in the vegetable broth and soy sauce or tamari. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
  6. Finish and Serve: Stir in the lime juice for a bright and zesty flavor. Taste and adjust the seasoning if needed. If you prefer a thicker chili, you can use an immersion blender to partially blend some of the mixture, or simply use a potato masher to break down some of the beans.
  7. Garnish and Serve: Ladle the vegan chili into bowls and garnish with chopped fresh cilantro. You can also add a dollop of vegan sour cream or slices of avocado for extra creaminess and richness.

Cooking Time: Approximately 45 minutes (including preparation and cooking time).

Tips:

  • If you like your chili to have more heat, you can increase the amount of cayenne pepper or add some diced jalapeño peppers.
  • Feel free to customize the types of beans and vegetables based on your preferences or what you have on hand.
  • Leftover chili can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for longer storage.
  • Adjust the consistency of the chili by adding more vegetable broth if it’s too thick or letting it simmer uncovered for a while if it’s too thin.
  • This chili can also be cooked in a slow cooker. Sauté the onions, garlic, and spices in a pan, then transfer everything to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

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