My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Killer vegan chili recipe! It’s the Best Vegan Chili you’ll ever make! It’s an easy recipe that is hearty enough that even non-vegans will love!
Oh, winter months! One way to survive is to make a chili! I’ve been making all kinds of stews recently, such as Root Vegetable Mushroom Stew, Butternut Squash Farro Stew, and Smoked Lentil Winter Stew.
My husband is the king of chili. This is his recipe that he veganized for me and I’m giving him full credit for it 😊
This vegan chili is rich, warm, and a little bit smoky. It’s a perfect cold dinner night meal and it makes the perfect left-overs for lunch. Yum yum.
So, what’s in our chili to give it such a mesmerizing flavor?
First off, we’ll start with the basics: garlic and onion. These two always give any chili a lovely caramelized flavor base.
Then we will be caramelizing carrots, red bell peppers, and celery. I and my husband love to use red bell peppers as opposed to green peppers because they are sweeter.
After caramelizing all this goodness, we will move on to add a can of crushed tomatoes. Crushed tomatoes are key to
We will then add a can of red kidney beans. You can also make kidney beans from scratch by soaking them overnight and then boiling for about 50 mins. I used the canned kind because I didn’t plan ahead of time to make my beans from scratch.
The next step will be to add two key ingredients to take the flavor of our chili to the next level. Dried chipotle chile peppers and dried ancho chile peppers.
Dried Chipotle Chile Pepper 
Dried Ancho Chile Pepper
Dried chipotle chile peppers have a rich, smoky flavor with hints of chocolate. They will also add a subtle heat to our chili.
Dried ancho chile peppers are dried poblano chiles. They’re one of the most widely used chiles and you’re most likely to find them in many grocery stores. They are sweet and deliver mild heat.
Don’t worry – our chili won’t be over the top spicy! The mild spice of the two dried chilis is blended with all the veggies, crushed tomatoes, and vegetable broth. It will be a very mild heat. Although, if you love spicy, feel free to add more chiles!
Okie dok, ready to make it? Let’s do it.
Killer vegan chili recipe! It’s the Best Vegan Chili you’ll ever make! It’s an easy recipe that is hearty enough that even non-vegans will love!
- 1 onion, diced
- 3 garlic cloves, diced
- 1 tbsp olive oil
- 1 tsp sea salt
- 1/8 tsp black pepper
- 1 cup carrots, chopped (approx. 2 large carrots)
- 1 cup celery, chopped (approx. 4 celery stalks)
- 1 cup red bell pepper, chopped (2 bell peppers)
- 1 14- oz can crushed tomatoes
- 2 dried chipotle chile peppers, if you can’t find these in grocery stores, it’s ok to omit
- 2 dried ancho chile peppers
- 3 cups cooked kidney beans (32-oz can)
- 2 vegetable broth
- Optional: 1 cup water
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Heat 1 tbsp oil in large saucepan over medium heat. Add onion, garlic and salt and cook for 2-3 minutes, until onion is caramelized.
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Stir in carrots, celery, bell peppers and cook for 5 minutes, stirring often.
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Add broth, crushed tomatoes, chipotle and ancho peppers and bring to a boil. Simmer uncovered on medium-low heat for 20 minutes until carrots and celery are cooked all the way through.
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If your chili is too dry and doesn’t have enough liquid, add 1 cup of water.
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Season with more salt and pepper to taste.
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Store in the fridge for up to 5 days.
Nutrition Information: Calories 305 Fat: 3 g Saturated fat: 0.4 g Carbohydrates: 54.2 g Dietary Fiber: 14.6 g Sugar: 7.1 g Sodium: 362 mg Protein: 18 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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