Entrees
Homemade Vegan Chili
vegan chili, the perfect meal for the cozy weather
The older I get the more I am convinced that the Fall and Winter seasons are my favorite time of year. I love when the leaves start to fall off the trees, and the weather starts to get colder. It’s the perfect time to bring out the cozy jackets and sweaters and make warm and filling meals.
This Homemade Vegan Chili is the perfect recipe to make during the fall and winter season. It’s filling, comforting and tastes amazing when curled up on the couch. I love making a big batch of this vegan chili at the start of the week, and having a warm and delicious meal ready to enjoy throughout.
This dish comes together pretty quickly too. From start to finish this vegan chili will be ready in just about 40 minutes. Whether you are making it on the stove or the Instant Pot, it’s fast, efficient and full of flavor. I can’t wait to hear how you like this recipe, as always, don’t forget to take a picture and tag me over on Instagram or Tiktok. Please also consider leaving a comment and rating below.
ingredients used to make Homemade Vegan Chili
The ingredients used to make this vegan chili are similar to what you’d see in a classic chili recipe. Except this recipe doesn’t have any meat, but beans and vegetables!
- evoo
- red onion
- celery
- salt
- pepper
- minced
- chili powder
- cumin
- paprika
- oregano
- diced tomatoes with juices
- pinto beans
- garbanzo beans
- white beans
- vegetable broth
- cilantro
- sour cream or yogurt
- cheese
How to make cozy vegan chili
Making this vegan chili is both easy and stress-free. It’s the perfect weeknight or Sunday night dinner to make and saves perfectly to enjoy for the remainder of the week.
Start by preparing the vegetables. First, dice the red onion, and then chop the celery. Set aside.
Next, in a large dutch oven or pot, heat the EVOO, then add in the diced red onion and minced garlic. Let sauté for a few minutes, then add in the celery and season with salt and pepper. Let this mixture sit for about 5-7 minutes or until the red onion is translucent.
Then, add in the chili powder, ground cumin, smoked paprika, and dried oregano. I have found that two tablespoons of the chili powder makes for a spicy chili with a kick, one tablespoon gives it flavor but not too much spice, so it’s up to your preference here.
Once the seasoning are added in, mix the ingredients until the onion and celery are well coated. Next, add in the diced tomatoes and their juices. I used diced tomatoes with chilies so again, this gave the recipe a little more spice. You can use diced tomatoes with or without, it’s totally your preference. You can use one large 28oz can, or three 10oz cans.
Next, add in the drained garbonzo beans, pinto beans, white beans and vegetable to the pot and mix once more.
Let mixture simmer for 30 minutes on medium/low heat stirring occasionally. When done, remove two cups of the chili and place in a blender that can withstand heat, or use an immersion blender. Blend the chili until smooth and add back into the pot. This step is what gives chili that wonderful texture, you can skip it but I encourage you to try it.
All that’s left to do is assemble your chili bowl and enjoy. I like to top mine off with sour cream or plain yogurt, fresh cilantro, vegan cheese and of course my homemade cornbread.
Get in the cozy spirit with these other Fall recipes:
If you’re looking for a few more recipes to try this fall, might I suggest my apple cider donuts, apple crisp, pumpkin pancakes, and fall harvest salad.
