Homemade Easy Vegan Chili Recipe
How to make a delicious vegan chili from scratch with two types of beans, vegetables, and corn. This recipe is quick, healthy, tasty, and packed with plant based nutrients. It is the perfect recipe for fall and winter.
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Easy Homemade Vegan Chili
Good morning friends! Today, I am so excited to share one of my favorite fall and winter recipes – vegan chili. This recipe holds a very special place in my heart because it is one that my dad taught me how to make (although I did add a slight twist to my version). I actually FaceTimed him while I was making my most recent batch of chili for the blog so that I would get the perfect consistencys.
With the exception of a couple slight alterations, this recipe is essentially identical to my dad’s original version. He makes his vegan chili almost every single time I go home to visit, and it never disappoints.
What I love most about this recipe is that it is packed with plant based nutrients. It includes two varieties of beans and a ton of vegetables. It is a high protein recipe that is perfect for the fall and winter months because it warms you right up on those chilly fall and winter days. I hope you guys enjoy it as much as I do. So, without further ado, let’s go through a few quick things to note for this recipe. Then, we will look at the list of ingredients you will need to make this recipe a success.
How to Make Chili From Scratch
Making chili from scratch is a lot easier than you might think, especially when it comes to making vegan chili. Most of the prep work comes from chopping up your vegetables and the rest is smooth sailing.
The first key step is to drain and rinse your canned beans. Then, you want to sauté your onion and garlic. After that, you simply throw everything in a pot, including your chopped veggies, and your chili mixture is ready to cook.
Once you bring the mixture to a boil on the stovetop, you can turn the heat to medium-low and allow the chili to cook until it thickens up. I like to wait about 45 minutes, but you can do a bit more or less time depending on the consistency you prefer.
And it really is as simple as that. I like to serve mine up with avocado as well as fresh cilantro when I have it on hand. This chili is best enjoyed hot and fresh, but it also keeps well in the refrigerator for reheating later in the microwave.
Easy Homemade Vegan Chili – Ingredients
- Black Beans – The first ingredient you need for vegan chili is, of course, black beans. I like to use a combination of black beans and kidney beans in my chili for a more unique flavor profile.
- Dark Red Kidney Beans – The next ingredient you need for this chili is dark red kidney beans. They are a great source of plant based protein and iron.
- Yellow Onion – The chopped yellow onion adds additional flavor and nutrients to this recipe.
- Diced Tomatoes – The diced tomatoes are one of the main sources of liquid in this recipe. The tomatoes add a ton of flavor to the chili, so they are definitely a key ingredient.
- Fresh Carrot – The fresh carrot adds flavor and color to the chili. It will be chopped up and added to the chili mixture.
- Super Sweet Corn – The super sweet corn adds color, flavor, and sweetness to this vegan chili recipe. I think corn is a really underrated chili ingredient that should not be omitted.
- Jalapeño Pepper – The jalapeño pepper adds a ton of spice to this recipe. I used a whole one, seeds and all. However, if you don’t like spicy food, you might want to consider using a smaller amount of this ingredient.
- Fresh Garlic – The fresh garlic adds delicious flavor to this recipe. I used my garlic presser to crush it up in seconds.
- Nutritional Yeast Seasoning – The nutritional yeast seasoning adds a slight cheesy flavor to this recipe, as well as a source of vitamin B12. It is an awesome ingredient that I love to add to savory dishes such as this one.
- Cumin – Cumin is the first key spice that I added to this recipe.
- Chili Powder – Chili powder is another essential spice that I used in this recipe.
- Salt + Pepper – The salt and pepper are two more important spices you’ll want. You can adjust the amount of these spices to your own taste.
- Water – The water is used to help the chili mixture come together and form the perfect consistency that is neither too thick nor too thin.
- Olive Oil – The olive oil adds a bit of extra richness to the vegan chili. A little bit goes a long way.
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Easy Homemade Vegan Chili
Ingredients
- 1 can black beans (1 can = 15.5 oz)
- 1 can dark red kidney beans (1 can = 15.5 oz)
- 1/4 cup carrots (finely chopped)
- 1/4 cup yellow onion (finely chopped)
- 1 small jalapeño pepper (finely chopped)
- 2 cloves fresh garlic (crushed)
- 1/3 cup super sweet corn
- 1/2 tbsp nutritional yeast seasoning
- 1/4 tsp chili powder
- 1/4 tsp cumin
- salt to taste
- pepper to taste
- 1 cup diced tomatoes
- 1/2 cup water
- 1 tsp olive oil
Instructions
- Drain and rinse the black and red kidney beans thoroughly.
- Add the chopped onion and crushed garlic to a pan with a bit of oil.
- Sauté the onion and garlic for a few minutes over low-medium heat until the onions are translucent.
- Add all ingredients to a large pot and mix to combine.
- Bring the chili mixture to a boil, then cook covered on low-medium heat for about 45 minutes, or until the veggies are soft and the desired consistency is reached.
- Turn the heat off and let the chili sit covered for another 30 minutes.
- Serve the chili with your favorite toppings such as avocado and fresh cilantro.
- Dig in and enjoy!
Notes
I hope you guys enjoy this delicious and easy vegan chili recipe as much as I do. Anyway, that’s it for this recipe. As per usual, I will be back with another blog post very soon.
-Alyssa 🙂
