Easiest Way to Prepare Delicious Vegan Chili

Vegan Chili. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and Excellent chili. Just a note to cooks who are worried about sodium intake.

It's chili season and today I have The Best Vegan Chili Recipe for you! It's super thick and loaded with tons of beans and veggies! It's the perfect cozy meal this fall and winter season! You can cook Vegan Chili using 28 ingredients and 4 steps. Here is how you cook that.

Ingredients of Vegan Chili

It’s of Vegetables:.
You need of Garlic Cloves minced.
Prepare of Onion chopped.
Prepare of Carrots diced small.
You need of Celery Stalks diced small.
Prepare of Jalapenos seeded and diced small.
Prepare of Red, 1 Yellow, 1 Green bell pepper seeded & diced into approx 1" pieces.
It’s of Pablano seeded & diced the same as the bell peppers.
It’s of Kosher Salt.
It’s of Fresh Ground Black Pepper.
You need of Olive Oil for sauteing.
Prepare of Pantry Items:.
It’s of cans of Cannellini Beans drained and rinsed.
Prepare of can Black Beans drained and rinsed.
Prepare of Tomato Paste.
It’s of can Fire Roasted Tomatoes.
You need of can Petite Diced Tomatoes drained.
You need of Worstershire.
It’s of Vegetable Broth.
It’s of Seasoning Blend:.
Prepare of Chili Powder.
Prepare of Paprika.
It’s of Cumin.
You need of Garam Masala (you can leave this out if not on hand).
You need of Kosher Salt.
It’s of Dried Oregano.
Prepare of Dried Parsley.
Prepare of Fresh Ground Black Pepper.

This Easy Vegan Chili Recipe is healthy, hearty, and a perfect cozy meal for chilly days! The chili gets its heft from red lentils and a duo of beans. As a result, it has a texture so meaty, I It checks all the boxes, and then some. If you're looking for a simple and satisfying vegan chili recipe.

Vegan Chili instructions

Prep all your ingredients. Heat a large stock pot over medium heat with a little oil. Add your onions first and let them cook down a bit. Then add the garlic. Once the onions and garlic start to get some color and slightly caramelize you can throw in the rest of the fresh veggies. Add salt and pepper and stir. Turn heat down to medium low & cover. Cook until everything starts to soften..
Once the veggies have softened add the tomato paste and seasoning blend. With a wooden spatula stir everything together well. You want the tomato paste and the seasonings to cook just for a minute a two. Then add all your can tomatoes. Stir and bring to a simmer for about 15 minutes uncovered..
Once it has simmered add the beans and Broth. Eyeball how much broth you use. I like a thicker chili so I only used about 3 cups. Bring back to a simmer for about 10 minutes..
At this point I cooled mine down and put in the fridge overnight. I reheated it the next day in the crockpot for a party. I personally think it was better the next day. If you want it the same day cover and let cook on low heat for about an hour. Serve up with your favorite fixings and enjoy… All my guests did. Even the manliest meat eaters loved it..

To make this vegan chili sin carne even better, I topped it off with homemade cashew sour cream and sliced avocados. We ate it together with nachos, but it's also great with rice or bread. There's plenty of evidence here on the blog that I'm obsessed with chili and it turns out some of the Without the toppings (sour cream or cheese), this chili is vegan! It's a healthy, hearty, nutritious and high-protein meal. This Instant Pot Vegan Chili is quick & easy to prepare, and tastes so hearty!