Immerse yourself in a bowl of vibrant flavor and plant-powered nutrition with this homemade Vegan Chili. This rich and hearty dish will make you fall in love with plant-based cuisine, offering a perfect balance of textures and spices. Even if you’re not vegan, this recipe is a must-try.
You’ll need the following ingredients:
- A drizzle of 2 tablespoons of high-quality extra-virgin olive oil
- 1 medium-sized red onion, chopped for a zingy flavor
- 1 large red bell pepper, cut into small pieces, adding a sweet, vibrant crunch
- 2 medium carrots, diced, for a dose of sweetness and vibrant color
- 2 stalks of celery, chopped for added texture
- ½ teaspoon of salt, used in stages to layer the flavors
- 4 cloves of fresh garlic, minced or crushed, the powerhouse of flavors
- 2 tablespoons of chili powder, the heart and soul of any chili recipe
- 2 teaspoons of ground cumin, giving an earthy, aromatic punch
- 1 ½ teaspoons of smoked paprika, to add a smoky undertone
- 1 teaspoon of dried oregano, for a hint of herby freshness
- A large can (28 ounces) or 2 smaller cans (15 ounces each) of diced tomatoes, juices included, for a tangy twist
- 2 cans (15 ounces each) of black beans and 1 can (15 ounces) of pinto beans, both thoroughly rinsed and drained, adding body and protein
- 2 cups of vegetable broth or water, depending on your preference
- 1 bay leaf, the silent hero that adds depth to the flavor
- 2 tablespoons of fresh cilantro, chopped, with extra for garnishing, for a hint of freshness
- 1 to 2 teaspoons of sherry vinegar, red wine vinegar, or lime juice, to brighten up the flavors
Did you know? Bell peppers are a great source of antioxidants and vitamins. They contain more than 200% of your daily vitamin C intake. Besides, chili doesn’t have to be fiery to be delightful. This dish balances warmth from the chili powder with the sweetness of bell peppers and carrots, creating a harmony of flavors in every spoonful.
In a sizable Dutch oven or pot, heat the olive oil over medium heat until it starts shimmering. Add your diced onion, bell pepper, carrots, celery, and ¼ teaspoon of the salt. Stir and let these ingredients cook for about 7 to 10 minutes. You’re looking for the vegetables to become tender, and the onions to get that translucent look.
Next, stir in the garlic, chili powder, cumin, smoked paprika, and oregano, letting the spices cook until they release their intoxicating aromas, about a minute. Add the diced tomatoes with their juices, the black and pinto beans, vegetable broth, and bay leaf. Stir to combine, and let this fragrant mixture come to a simmer. Keep it simmering gently for about 30 minutes, stirring occasionally.
Remove the chili from the heat and discard the bay leaf. For a heartier texture and richer flavor, take about 1 ½ cups of the chili (ensure to scoop some of the liquid too), and blend until smooth. Be cautious of hot steam. Pour the blended mix back into the pot.
Stir in the cilantro, and add your choice of vinegar or lime juice. Adjust the salt to your liking. Ladle this chunky, vibrant chili into bowls, garnishing each with a sprig of cilantro.
Here’s a tip: To make the dish even more satisfying, serve it with a side of crackers or your favorite day old bread
