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!
This vegan chili has a rich and hearty texture. It’s an easy, simple recipe that’s ready in 30 minutes!
It’s that time of the year when we all start craving stewy, saucy foods such as chili. Last year, I created The Best Vegan Chili recipe and I made it a couple of times throughout the winter.
Today’s chili recipes is inspired by a local soup spot in Austin called Soup Peddler. I had their chili and it was so tasty that I had to recreate it!
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I loved this chili because it is rich, has a variety of beans (it’s a three-bean chili!), has notes of dark chocolate, and is insanely satisfying.
Yes, you can make chili in 30 minutes!
The three-bean chili comes together in about 30 minutes and uses staple ingredients that you can find in any store around the world.
Meal prep the smart way! Check out my FREE guide How To Meal Prep Without A Recipe.
Tips on how to cook this chili in 30 minutes:
- Chop the ingredients into small pieces. This mostly applies to carrots and bell pepper in this recipe. Smaller pieces cook faster.
- Make sure the pot and oil are hot before you sauté the vegetables. The mistake I see many people make is sautéing vegetables in cold oil! We all get impatient but not heating up oil slows down the cooking process.
- Turn up the heat to high when bringing chili to a boil, then reduce to medium-low when simmering. And don’t forget to cover half-way with a lid to prevent the steam from escaping!
Chocolate
One of the secret ingredients in this recipe is chocolate! I recommend using dark, unsweetened chocolate. I wouldn’t add milk chocolate as we aren’t going for dessert-like chili…I’m not even sure if that’s a thing!
If you don’t have dark, unsweetened chocolate on hand, you can use unsweetened cacao or cocoa powder instead.
Customize it
I’m one of those people who never follows a recipe to a tea (yes, even my own recipes!). Every time I make a recipe I’d made before, I tweak it.
If you’re feeling fancy and want to customize this recipe, here’re a few ideas:
- Make it smoky by adding 1/2 – 1 tsp of smoked paprika.
- Turn up the heat with jalapeno.
- Add a little sweetness with maple syrup, agave, or agave. Some people like their chili to be a tad sweet and if you’re one of them – don’t be shy! Add some sweetness!
- Use quinoa instead of bulgur wheat.
P.S. Try my FREE 5-Day Vegan Clean Eating Challenge to help you cut down on packaged and processed foods and enable long-term, clean eating habits!
If you are customizing the recipe, wait until the dish is finished cooking. If adding spices, add 1/2 tsp at a time.
If you made this recipe, let me know how you liked it! Rate it and comment below with your suggestions and feedback. I’d love to hear from you 😊
Don’t forget to download your FREE Healthy Vegan Soups and Stews e-cookbook.
This vegan chili has a rich and hearty texture. It’s an easy, simple recipe that’s ready in 30 minutes!
- 1 tbsp coconut oil or oil of choice
- 2 garlic cloves, minced
- 1 cup diced white onion
- 1 cup diced carrots
- 1 red bell pepper, diced
- 1/2 tsp cumin
- 1/2 tsp dried oregano or Italian spice
- 1 tsp salt
- 1/4 tsp black pepper
- 1 28- ounce can crushed tomatoes
- 3 cups water
- 1 chipotle in adobo sauce, seeded and diced
- 2 tsp adobo sauce from the can
- 2 tbsp dark chocolate, can sub for 1 tbsp cacao powder
- 1 15- ounce can black beans, drained and rinsed
- 1 15- ounce can red kidney beans, drained and rinsed
- 1 15- ounce pinto beans, drained and rinsed
- Optional toppings: jalapeno, avocado, parsley
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. Heat oil in a large pot or Dutch oven. Make sure it’s very hot before proceeding to the next step.
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Add garlic, onions, carrots and bell pepper and sauté for 5-7 minutes stirring occasionally.
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Add cumin, oregano, salt and pepper and cook for 30 seconds stirring continuously to prevent from sticking and burning.
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Stir in crushed tomato, water, chipotle in adobo and bring to a boil, then simmer for 10 minutes halfway covered with lid.
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Gently stir in beans and simmer for another 10 minutes.
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Taste and adjust spices as necessary.
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Store in air tight container in the fridge for up to 5 days.
Nutrition Information (per serving, 1.5 cups): Calories: 205 Fat: 5.8 g Saturated fat: 3.6 g Carbohydrates: 31.6 g Dietary Fiber: 10.6 g Sugar: 9.7 g Sodium: 984 mg Protein: 9.4 g
GET YOUR FREE E-BOOK
This mini-cookbook will give your recipes for delicious, plan-based, healthy, and cozy soup and stew recipes for every day of the week!
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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