The Best Vegan Chili
My easy vegan chili recipe is a hearty and nutrient-dense dish made with a variety of beans, vegetables, and aromatic spices. A healthy, meal-prep recipe perfect for busy weeknights and chilly days.
Servings: 8
Equipment
- Hand-held immersion blender or a blender
Ingredients
- 30 oz black beans 2 x 15 oz cans, drained and rinsed (or 3 cups)
- 15 oz kidney beans 1 x 15 oz can, drained and rinsed (or 1.5 cups)
- 15 oz cannellini beans 1 x 15 oz can, drained and rinsed (or 1.5 cups)
- 28 oz crushed tomatoes 2 x 14 oz cans (or 3 cups)
- 2 cups vegetable broth
- 2 carrots medium (1 cup diced)
- 2 bell peppers medium (2 cups chopped)
- 2 stalks celery (1 cup chopped)
- 1 jalapeño pepper
- 2 onions medium (1.5 cups diced)
- 3 cloves garlic minced
- 2 Tbsp tomato paste
- 3 Tbsp olive oil
- 1 bay leaf
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- 2 tsp dried oregano
- 1 tsp salt or to taste
Instructions
- Drain and rinse the beans. Dice the carrots, bell peppers, celery, and onion. Mince the garlic. Dice the jalapeno and remove some of the seeds (if wanted).
- In a large heavy-bottomed pot or a Dutch oven, add the olive oil and heat on medium. Stir in the diced onion, carrots, bell peppers, celery, garlic, and jalapeno. Add the salt.
- Cook for 5-10 minutes, stirring occasionally, until the vegetables soften.
- Add the tomato paste, chili powder, oregano, cumin, and smoked paprika. Stir well to combine and cook for 1 minute.
- Pour the crushed tomatoes and vegetable broth. Add the bay leaf. Stir in the black beans, cannellini beans, and kidney beans.
- Simmer the vegan chili for 30 minutes, stirring occasionally. Lower the heat if necessary to keep it simmering.
- Remove the chili from the heat and remove the bay leaf.
- Transfer 1.5-2 cups of the chili to a blender or a bowl and use an immersion blender). Blend until smooth. Transfer back to the pot and stir to combine.
- Taste and adjust any of the seasonings to your liking. Serve the vegan chili with lime wedges, and enjoy!
Video
Notes
Adjust the heat: Reduce or omit the jalapeno for a milder version. Add more jalapeno, chili powder, or cayenne pepper for extra heat.
Add vegan ground beat: Soy mince, tofu ground beef, or other vegan ground meat can be cooked separately and added to the chili.
To store: Keep leftovers in an airtight container in the fridge for 4-5 days. Reheat in the microwave or on the stovetop.
To freeze: Portion in airtight containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Check the blogpost for more tips and serving suggestions.
Nutrition
Calories: 366kcal | Carbohydrates: 62g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 814mg | Potassium: 1124mg | Fiber: 20g | Sugar: 9g | Vitamin A: 4628IU | Vitamin C: 54mg | Calcium: 147mg | Iron: 8mg