The Ultimate Vegan Chili
This is the best vegan chili and it's easy to make! It's got a nice, smoky flavor from the medley of spices and it doesn't have to simmer for very long - making this a perfect weeknight recipe.
I feel very silly posting a chili recipe this week, because it's been 60 degrees for the last three days. It's been unbelievable weather for February. It looks like it might get colder this week though, so we'll be back to eating this chili (it freezes well)!
I really love the texture of this chili, because of the shredded carrots and bell peppers. Some vegetarian chilis are just a whack of beans and can get very heavy, but this one really features the veggies.
I hope you're having a great week and that you enjoy this chili recipe!
Ultimate Vegan Chili
Makes 6 servings | Prep Time: 10 minutes | Total Time: 45 minutes
1 tablespoon olive oil
1 medium yellow onion, diced
2 red bell peppers, shredded with a grater (about 1 cup)
2 to 4 carrots, shredded with a grater (about 1 cup)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon ginger powder
1/4 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon pepper
2 (14 ounces each) cans diced tomatoes
1 (14 ounce) can pinto beans
2 (14 ounces each) cans black beans
2 cups vegetable stock
Optional - avocado and cilantro for garnish
Heat olive oil in large stockpot over medium high heat.
Add onions, bell peppers, and carrots to the pot and sauté for 4 to 5 minutes.
Then add the spices from chili powder to pepper to the pot and stir, constantly, for one minute.
Add the tomatoes, pinto beans, black beans, and vegetable stock to the pot and turn up the heat and bring to a boil.
Reduce to a simmer and cover. Simmer for 20 to 25 minutes, stirring occasionally.
Garnish before serving with optional items or save in the refrigerator for up to 3 days.