How to Prepare/Cook Vegan Chili Recipe
This vegan chili is super easy to prepare and full of plant protein and fiber to help you feel full and satisfied for hours. With only 11 wholesome ingredients, most of which you probably already have in your pantry, it’s a flavorful and nourishing dish that’s ideal for a cool night.
Ingredients for Vegan Chili
This chili embraces the classic flavors, resulting in a stew, thick tomato-based substance. It’s packed with fresh vegetables and seasoned with just the right amount of spices:
Vegetables:
Celery
Onion
Green bell pepper
Carrot
Beans:
Kidney beans
Pinto beans
Base Ingredients:
Canned diced tomatoes
Tomato sauce
Spices and Seasonings:
Ancho chili powder
Cumin
Oregano
Garlic
Cayenne pepper
These elements combine into a chunky, thick chili with an addictively meaty mouthfeel, without using animal protein. Simmered up, the flavors meld fabulously, and each bite is a most comforting and satiating experience.
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 of black beans, drained and rinsed
1 (14 oz) can kidney beans, rinsed and drained
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
Tortilla chips or rice for serving (optional) Optional toppings: shredded cheese, sour cream, avocado or cilantro
Instructions
Step 1: Prepare Ingredients
Chopping all the vegetables and rinsing the beans saves time while cooking.
Step 2: Heat Oil
In a large pot, heat olive oil over medium heat.
Step 3: Sauté Aromatics
Put in diced onion and cook for 2 minutes until softened.
Add minced garlic and sauté another 30 seconds.
Tip: Cook over low heat, stirring constantly, so you don’t burn the garlic.
Step 4: Cook Vegetables
Place bell peppers, carrots and zucchini in the pot. Cook for 5 minutes, stirring frequently.
Tip: The smaller and more uniform you cut your vegetables, the faster they’ll cook.
Step 5: Add Spices
Add chili powder, cumin, smoked paprika and oregano. Stir well to coat the vegetables with spices.
Step 6: Add the Tomatoes and Beans
Add the diced tomatoes, tomato sauce, black beans and kidney beans. Mix everything thoroughly.
Tip: Use fire-roasted tomatoes for additional flavor.
Step 7: Add Broth
Add vegetable broth, stir, and bring the chili to a low simmer.
Tip: Use less broth for thicker stew, more for thinner. Less for a stewy chili, more for a soupy texture.
Step 8: Simmer
Reduce the heat and simmer the chili for 10 to 15 minutes. Stir from time to time to avoid sticking.
Step 9: Adjust Seasoning
Taste the chili, adding salt and pepper as required.
Step 10: Add Lime Juice
For big flavor, add a squeeze of fresh lime juice just before you serve the chili.
Step 11: Serve
Ladle the chili into bowls.
Tip: After cooking, let the chili sit for a few minutes to combine flavors.
Step 12: Add Toppings
Finish with shredded cheese, sour cream, diced avocado, or chopped cilantro.
Step 13: Pair It
How to use it: Serve with cornbread, tortilla chips or crusty bread on the side.
Step 14: Store Leftovers
Store any leftovers covered in the fridge for up to 5 days, or in the freezer for up to 3 months.
Step 15: Reheat and Enjoy
Reheat in a pot or microwave and your dash of water or broth, if necessary.
So enjoy your delicious vegetarian chili on a cold evening!
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