Vegan chili recipe

Vegan chili is a hearty, flavorful dish that embodies the spirit of plant-based cuisine. This recipe combines the rich flavors of carrots, corn, and three types of beans with a blend of spices that will leave you craving for more. The dish is not only delicious but also packed with high protein and fiber, making it a fulfilling meal for any occasion. Whether you’re a seasoned vegan or just starting to explore plant-based cooking, this vegan chili recipe is sure to become a staple in your kitchen.

Ingredients

• 2 tablespoons oil
• 2 medium carrots, peeled and chopped
• ½ medium yellow onion, peeled and chopped
• 4 cloves garlic
• 2 tablespoons chili powder
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon smoked paprika
• 3 (15-ounce) cans beans (black, kidney, and pinto), drained and rinsed
• 2 cups vegetable broth
• 1 cup corn (frozen or canned)
• 1 (6-ounce) can tomato paste
• 2 teaspoons sugar (optional)
• Salt to taste

Instructions

1. Heat the oil: In a large pot, heat the oil over medium heat.
2. Sauté the onion: Add the chopped onion and cook until it is softened, stirring occasionally, for about 8 to 10 minutes.
3. Add garlic: Mince the garlic cloves and add them to the pot. Cook for an additional 2 minutes, stirring constantly.
4. Add spices: Stir in the chili powder, oregano, cumin, paprika, and smoked paprika. Cook for 1 minute, stirring constantly.
5. Add vegetables: Add the chopped carrots and cook for about 5 minutes, or until they start to soften.
6. Add beans and broth: Add the drained and rinsed beans, vegetable broth, and corn. Stir well to combine.
7. Simmer: Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes.
8. Add tomato paste: Stir in the tomato paste and cook for an additional 5 minutes.
9. Season: Add salt to taste and optional sugar if desired.
10. Serve: Serve hot, garnished with fresh herbs if desired.

Top Tips

1. Use a variety of beans: Combining different types of beans like black, kidney, and pinto adds texture and variety to the chili.
2. Adjust spice level: For a spicier chili, add more chili powder or include jalapeños. For a milder version, use less chili powder.
3. Thicken the chili: If the chili is too watery, add a cornstarch slurry to thicken it.
4. Experiment with flavors: Try adding cocoa powder or chocolate for an earthy flavor or beer for a richer taste.
5. Make it gluten-free: Use certified gluten-free tamari instead of soy sauce for a gluten-free version.
6. Add some heat: If you prefer a spicier chili, add cayenne pepper or red pepper flakes.

Variations

1. Extra Spicy: Add a third jalapeño and include all of the seeds for an extra spicy kick.
2. Thicker or Thinner: Adjust the water/broth and/or add more bulgur or TVP to achieve your desired consistency.
3. Cocoa or Chocolate: Add cocoa powder or chocolate for an earthy flavor.
4. Beer Addition: Add a small amount of beer to give the chili a richer taste.
5. Gluten-Free Version: Use certified gluten-free tamari and TVP or quinoa instead of bulgur.
6. Different Beans: Experiment with different types of beans like pinto, black, or kidney beans.

Nutritional Guide

Additional Nutritional Notes: This vegan chili is high in protein and fiber due to the variety of beans and vegetables used. The dish is also relatively low in fat, making it a healthier option for those looking for a hearty, plant-based meal. The addition of tomato paste and vegetable broth provides essential vitamins and minerals, while the spices add flavor without adding extra calories. This recipe is perfect for meal prep or a quick weeknight dinner that is both delicious and nutritious.