Homemade Vegan Chili
Homemade Vegan Chili is made with simple and healthy ingredients and comes together in just about 40 minutes. It’s the perfect meal to make during to fall/winter season and takes amazing paired with my homemade vegan cornbread.
Servings 6 servings
Ingredients
- 2 tbsp EVOO
- 1 medium red onion (diced (about 1 cup))
- 1 tbsp minced garlic
- 2 ribs of celery (chopped)
- 1 tsp salt
- 1/2 tsp pepper
- 1-2 Tbsp chili powder (depending on spice level you want to achieve)
- 2 tsp ground cumin
- 1.5 tsp smoked paprika
- 2 tsp dried oregano
- 28 oz-30oz canned diced tomatoes with their juices. Can use diced tomatoes with chopped chilies for more spice and flavor
- 1 can of pinto beans (drained)
- 1 can of garbonzo beans (drained)
- 1 can of white beans (drained)
- 2 cups low sodium vegetable broth
Toppings
- sour cream or plain yogurt
- fresh cilantro
- cornbread
- tortilla strips
- vegan cheese
Instructions
- 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 it 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. If using an immersion blender, only blend about two cups.
- 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.
- vegan chili is best stored in an airtight container in the fridge and enjoyed within 4 days. You can also freeze chili and enjoy up to 30 days.
Notes
Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!
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Please consider leaving a comment and rating below!
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!