This Vegan Chili is a game-changer! It’s rich, smoky, and perfectly spiced with a medley of beans, tomatoes, and vegetables. Whether you’re hosting a gathering, meal prepping for the week, or craving something filling and hearty, this chili is a crowd-pleaser. You can make it as spicy as you like, and it’s even better the next day, making it a great make-ahead option.

Ingredients:

  • For the chili:
    • 1 tablespoon olive oil (or any cooking oil)
    • 1 medium onion, diced
    • 1 bell pepper, diced (any color)
    • 2 cloves garlic, minced
    • 1 zucchini, diced
    • 1 carrot, diced
    • 1 can (15 oz) kidney beans, drained and rinsed
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) diced tomatoes (fire-roasted preferred for extra flavor)
    • 1 can (6 oz) tomato paste
    • 1 cup vegetable broth or water
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika (for smokiness)
    • 1/2 teaspoon ground cinnamon (optional, for warmth)
    • 1/4 teaspoon cayenne pepper (optional, for heat)
    • Salt and pepper to taste
  • For garnish:
    • Fresh cilantro, chopped
    • Sliced jalapeños (optional, for heat)
    • Vegan sour cream or cashew cream (optional)
    • Vegan cheese (optional)
    • Tortilla chips or cornbread on the side

Instructions:

  1. Sauté the vegetables:
    • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper and cook for 4-5 minutes, until softened.
    • Add the minced garlic, diced zucchini, and carrot to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
  2. Add the beans and tomatoes:
    • Stir in the kidney beans, black beans, diced tomatoes (with juices), tomato paste, and vegetable broth. Mix everything well.
  3. Add the spices:
    • Add the chili powder, cumin, smoked paprika, cinnamon (if using), cayenne pepper (for heat), salt, and pepper. Stir to combine and bring the chili to a simmer.
  4. Simmer the chili:
    • Lower the heat to medium-low and let the chili simmer for 30-40 minutes, stirring occasionally. This will allow the flavors to meld and the chili to thicken.
    • Taste and adjust the seasoning, adding more salt, pepper, or chili powder as needed. If you like your chili spicier, add more cayenne or a few slices of fresh jalapeños.
  5. Serve:
    • Ladle the chili into bowls and garnish with fresh cilantro, sliced jalapeños, and a dollop of vegan sour cream or cashew cream if desired.
    • Serve with tortilla chips, cornbread, or a side of your choice for a complete meal.

Nutrition (per serving, approximate):

  • Calories: 300-350 kcal
  • Carbohydrates: 50-55g
  • Protein: 15-18g
  • Fat: 6-8g
  • Fiber: 12-15g
  • Sodium: 500-700mg (depending on salt and broth)

Note: Nutritional values may vary based on ingredient brands used.

Why You’ll Love It:

  • Flavor-packed: The combination of spices, beans, and veggies creates a deep, rich flavor that’s both comforting and satisfying.
  • Hearty & Filling: This chili is packed with plant-based protein and fiber from the beans and vegetables, keeping you full and satisfied.
  • Easy to Make: With simple ingredients and minimal prep, this chili is easy to make and can be ready in about 45 minutes.
  • Customizable: You can easily adjust the level of spice, add more veggies, or even throw in some vegan crumbles for extra texture.
  • Great for Meal Prep: This chili keeps well in the fridge for up to 5 days and even tastes better the next day. You can also freeze it for later!