Vegan Chili Recipe- Mexican Special
This robust vegan chili is both comforting and wholesome, making it ideal for any occasion. Bursting with a mix of vegetables, beans, and savory spices, it’s as flavorful as it is satisfying. Perfect for seasoned vegans or those exploring meatless options, this chili promises to delight. Simple to prepare and even simpler to savor, it’s a fantastic choice for meal prepping or enjoying a cozy dinner with loved ones.
- Prep Time10 min
- Cook Time1 hr 50 min
- Total Time2 hr
Vegan Chili Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup mushrooms, chopped (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 tbsp lime juice (optional)
- Fresh cilantro for garnish (optional)
How to make Vegan Chili :
Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.
Add Veggies: Stir in the bell pepper, carrots, celery, zucchini, and mushrooms (if using). Cook until vegetables are tender, about 7-10 minutes.
Combine Ingredients: Stir in the diced tomatoes, kidney beans, black beans, corn, vegetable broth, and tomato paste. Mix well.
Season: Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 30-40 minutes, stirring occasionally.
Finish: Taste and adjust seasoning as needed. If desired, stir in lime juice for a touch of brightness.
Serve: Ladle the chili into bowls and garnish with fresh cilantro if you like.
Recipe Notes:
Texture: Feel free to adjust the texture by mashing some of the beans with a spoon or blending a portion of the chili if you prefer a thicker consistency.
Heat Level: Adjust the chili powder and add a pinch of cayenne pepper or hot sauce if you like more heat.
Add-ins: You can incorporate additional vegetables like sweet potatoes or spinach, or top with avocado, vegan cheese, or sour cream alternatives.
Make Ahead: This chili stores well in the fridge for up to 5 days and can be frozen for up to 3 months. Just make sure to cool it completely before freezing.
