There’s something truly magical about gathering around the dinner table with a steaming bowl of chili on a crisp evening. This Vegan Chili Recipe is not only packed with flavor and nutrients, but it’s also a wonderful dish for bringing family and friends together. Each spoonful is a comforting blend of beans, vegetables, and a rich, spicy broth that warms you from the inside out. It’s perfect for those cool nights when you want something hearty yet healthy, and it’s bound to become a family favorite in no time.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
- Skill Level: Easy
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 carrots, peeled and chopped
- 1 zucchini, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 avocado, sliced (for garnish)
- 1/2 cup vegan sour cream (for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, cooking until they become translucent and fragrant.
- Stir in the red and yellow bell peppers, carrots, and zucchini. Cook for about 5-7 minutes until they begin to soften.
- Add the black beans, kidney beans, diced tomatoes (with their juice), and vegetable broth to the pot. Stir well to combine.
- Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and pepper. Mix thoroughly and let the mixture come to a simmer.
- Reduce the heat to low and simmer the chili uncovered for about 30-35 minutes, stirring occasionally.
- Once the vegetables are tender and the flavors have melded, taste and adjust seasoning if necessary.
- Serve the chili hot, garnished with slices of avocado, a dollop of vegan sour cream, and a sprinkle of fresh cilantro.
Helpful Tips
For a smoky twist, add a chipotle pepper in adobo sauce to the pot. If the chili is too thick for your liking, simply add a bit more vegetable broth until the desired consistency is reached. For those new to plant-based cooking, starting with canned beans can save time and make the process easier. Feel free to use any of your favorite beans or add other vegetables like corn or sweet potatoes.
Storage Instructions
Store any leftover chili in an airtight container in the refrigerator for up to 5 days. This chili also freezes well for up to 2 months; just be sure to thaw it overnight in the fridge before reheating.
Ingredient Substitutions
If you don’t have zucchini on hand, try substituting it with mushrooms or squash. In place of vegan sour cream, a simple homemade cashew cream can be used. For added protein, consider adding a cup of quinoa or barley.
Pairings
Serve this chili with a side of warm cornbread or a simple green salad. A refreshing drink like homemade lemonade or iced tea complements the rich flavors beautifully.
At Zynahz, our mission is to bring joy and creativity into your kitchen, offering recipes that inspire and gather loved ones together. We hope you enjoy trying this Vegan Chili Recipe and share your delicious results with us. Spread the love by sharing this recipe with friends and family. Don’t forget to explore more on Zynahz, follow us on social media, and sign up for our newsletter for more mouth-watering recipes and cooking tips. Happy cooking!
