vegan chili in bowls

The Ultimate Vegan Chili Recipe

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This is the best vegan chili recipe 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 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. 

If you are looking for other veggie chili inspiration, check out our black bean chili recipe (it’s also vegan).

vegan chili in bowls

Vegan Chili Recipe Ingredients

  • 1 tablespoon olive oil 
  • 1 medium yellow onion, diced
  • 2 red bell peppers, shredded with a grater 
  • 2 to 4 carrots, shredded with a grater 
  • 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

How to Make This Veggie Chili

  • Heat olive oil in a 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. 

Yield: 6 servings

Vegan Chili Recipe

vegan chili in bowls

This is the best vegan chili recipe and it's easy to make! 

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 tablespoon olive oil 
  • 1 medium yellow onion, diced
  • 2 red bell peppers, shredded with a grater 
  • 2 to 4 carrots, shredded with a grater 
  • 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 ounces) can pinto beans
  • 2 (14 ounces each) cans black beans
  • 2 cups vegetable stock
  • Optional - avocado and cilantro for garnish

Instructions

    1. Heat olive oil in a large stockpot over medium-high heat. 

    2. Add onions, bell peppers, and carrots to the pot and sauté for 4 to 5 minutes. 

    3. Then add the spices from chili powder to pepper to the pot and stir, constantly, for one minute. 

    4. Add the tomatoes, pinto beans, black beans, and vegetable stock to the pot and turn up the heat and bring to a boil. 

    5. Reduce to a simmer and cover. Simmer for 20 to 25 minutes, stirring occasionally. 

    6. Garnish before serving with optional items or save in the refrigerator for up to 3 days. 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 196Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 660mgCarbohydrates: 27gFiber: 10gSugar: 5gProtein: 7g
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