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Milica

Hearty Vegan Chili Recipe

A bowl of hearty vegan chili makes for the ultimate comfort food that is not only delicious but also healthy and easy to make.
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Course: Main Course
Ingredients Method

Ingredients
  

  • 1 medium onion, chopped
  • 4 cloves garlic, finely minced
  • 1 green bell pepper, chopped
  • 1 medium carrot, grated
  • 5–6 medium fresh tomatoes or 1 can, 20 oz diced tomatoes
  • 5 tablespoons tomato paste
  • 2 cups water or vegetable broth
  • 4 cups cooked beans a mix of kidney, black, pinto, or white beans
  • 2 teaspoons coconut sugar or substitute with brown sugar or maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt adjust if using vegetable broth
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1–2 red chili peppers depending on heat preference
  • 2 teaspoons oil for frying
  • 1–2 cups mushrooms optional; chopped or sliced
  • ½ cup quinoa optional; rinsed
  • 1 cup extra water or broth if adding quinoa

Method
 

Sauté the Aromatics
  1. Start by heating 2 teaspoons of oil in a large pot over medium heat. Once the oil is warm, add the chopped onion and minced garlic.
  2. Stir frequently for about 3–4 minutes until the onions turn translucent and the garlic releases its rich aroma. This is the base of your chili, and sautéing the onions and garlic first helps develop a deep flavor profile.
Add Vegetables for Flavor and Texture
  1. Once your onions and garlic are ready, toss in the chopped green bell pepper and grated carrot. These vegetables not only contribute flavor but also enhance the texture of the chili.
  2. Cook the veggies for about 5–6 minutes, stirring occasionally, until they begin to soften. The carrot adds a subtle sweetness to balance out the savory and spicy elements of the chili.
  3. If you’re adding mushrooms, now is the time! Toss in the chopped or sliced mushrooms along with the green bell pepper and grated carrot. The mushrooms will cook down and release their moisture, adding a meaty texture to the chili.
  4. Continue cooking for 5–6 minutes, stirring occasionally, until the vegetables are soft and the mushrooms have browned slightly.
Build the Tomato Base
  1. Add the diced fresh tomatoes or canned tomatoes, along with the tomato paste. Stir the mixture well to coat the vegetables in the rich tomato paste, which deepens the umami flavors of the chili.
  2. If you’re using fresh tomatoes, allow them to cook down for about 5 minutes until they break down and soften. The tomatoes provide the base for the chili’s sauce, adding acidity and sweetness that complement the spices.
Season with Spices and Add Beans
  1. Now comes the fun part — adding the spices! Stir in the cumin, onion powder, garlic powder, salt, black pepper, smoked paprika, and cayenne pepper. These spices add warmth, depth, and a hint of smokiness to the chili.
  2. Adjust the amount of cayenne and chili peppers according to your heat preference. If you like your chili mild, use only one chili pepper, but if you prefer a spicy kick, add a second pepper.
  3. After the spices are well incorporated, add the 4 cups of cooked beans. You can use any combination of beans you like, but black beans, kidney beans, and pinto beans work especially well. Beans are the protein powerhouse of this dish, making it a filling and nutritious meal.
Add Quinoa
  1. If you’re using quinoa, now is the time to add it. Rinse the quinoa thoroughly before adding it to the pot. Stir in the quinoa along with an additional cup of water or vegetable broth. Quinoa absorbs liquid as it cooks, so the extra broth ensures your chili maintains its thick, hearty consistency. Quinoa will cook as the chili simmers, adding a nutty flavor and extra protein.
Pour in the Liquid and Simmer
  1. Pour in 2 cups of water or vegetable broth. The broth will enhance the flavor, but water works just as well if you’re keeping it simple.
  2. Stir everything together and bring the mixture to a boil over medium-high heat. Once it starts to boil, reduce the heat to low and cover the pot. Let the chili simmer for 25–30 minutes, stirring occasionally to prevent sticking.
  3. Simmering allows the flavors to meld together and intensify. The beans will soak up the spices, and the chili will gradually thicken. If you prefer a thicker consistency, simmer it uncovered for the last 10 minutes.
Adjust the Seasonings
  1. After the chili has simmered, taste and adjust the seasonings. If you find the chili too acidic from the tomatoes, you can add 2 teaspoons of coconut sugar or another sweetener like brown sugar or maple syrup. This will balance the flavors and add a subtle sweetness. Also, add more salt, pepper, or cayenne as needed.
Serve with Toppings
  1. Once your chili has thickened to your liking, remove it from the heat and let it cool slightly before serving. Chili is all about the toppings! You can garnish it with fresh cilantro, sliced avocado, a squeeze of lime juice, or even some crunchy tortilla chips. For an extra kick, add sliced jalapeños or a dollop of vegan sour cream.