How to Make/Cook Vegan Chili Recipe
This vegan chili is not only incredibly simple to make but also packed with plant-based protein and fiber, keeping you full and satisfied for hours. With just 11 wholesome ingredients, most of which you likely already have in your pantry, it’s a flavorful and nutritious meal that’s perfect for a cold evening.
Ingredients for Vegan Chili
This chili sticks to classic flavors, offering a rich, tomato-based stew with a hearty texture. It’s loaded with fresh vegetables and seasoned with a perfect balance of spices:
1. Vegetables:
Celery
Onion
Green bell pepper
Carrot
2. Beans:
Kidney beans
Pinto beans
3. Base Ingredients:
Canned diced tomatoes
Tomato sauce
4. Spices and Seasonings:
Ancho chili powder
Cumin
Oregano
Garlic
Cayenne pepper
These ingredients come together to create a chunky, thick chili with a surprisingly meaty texture, all without the need for animal protein. Once simmered, the flavors meld beautifully, making every bite comforting and satisfying.
Ingredients:
2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 medium carrots, diced
1 zucchini, diced
1 (14-oz) can diced tomatoes
1 (14-oz) can tomato sauce
1 (14-oz) can black beans, drained and rinsed
1 (14-oz) can kidney beans, drained and rinsed
1 cup vegetable broth
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp oregano
Salt and pepper, to taste
Juice of 1 lime
Optional toppings: shredded cheese, sour cream, avocado, or cilantro
Instructions
Step 1: Prepare Ingredients
Chop all vegetables and rinse the beans to save time during cooking.
Step 2: Heat Oil
Heat olive oil in a large pot over medium heat.
Step 3: Sauté Aromatics
Add diced onion and cook for 2 minutes until softened.
Stir in minced garlic and cook for another 30 seconds.
Step 4: Cook Vegetables
Add bell peppers, carrots, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
Tip: Cut vegetables into small, even pieces for quicker cooking.
Step 5: Add Spices
Sprinkle chili powder, cumin, smoked paprika, and oregano. Stir well to coat the vegetables with spices.
Step 6: Add Tomatoes and Beans
Pour in the diced tomatoes, tomato sauce, black beans, and kidney beans. Mix everything thoroughly.
Tip: Choose fire-roasted tomatoes for extra flavor.
Step 7: Add Broth
Stir in vegetable broth and bring the chili to a gentle simmer.
Tip: Adjust the broth amount for desired consistency. Less for thicker chili, more for a soup-like texture.
Step 8: Simmer
Lower the heat and simmer the chili for 10-15 minutes. Stir occasionally to prevent sticking.
Step 9: Adjust Seasoning
Taste the chili and add salt and pepper as needed.
Step 10: Add Lime Juice
Just before serving, squeeze fresh lime juice into the chili to brighten the flavors.
Step 11: Serve
Ladle the chili into bowls.
Tip: Let the chili sit for a few minutes after cooking to allow flavors to meld.
Step 12: Add Toppings
Top with shredded cheese, sour cream, diced avocado, or chopped cilantro.
Step 13: Pair It
Serve with cornbread, tortilla chips, or crusty bread on the side.
Step 14: Store Leftovers
Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
Step 15: Reheat and Enjoy
Reheat in a pot or microwave, adding a splash of water or broth if needed.
Enjoy your hearty vegetarian chili, perfect for a chilly evening!
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