This plant-based chili is a high-protein meal that combines various beans with fresh vegetables. It is designed for quick weeknight preparation and offers a satisfying, slightly spicy flavor profile.
List of ingredients
- 2 tablespoons oil – for sautéing vegetables.
- 2 medium carrots – peeled and chopped.
- 1/2 medium yellow onion – peeled and chopped.
- 4 cloves garlic – minced.
- 2 tablespoons chili powder – provides the primary base flavor.
- 1 teaspoon oregano – adds an earthy herbal note.
- 1 teaspoon cumin – provides a warm, nutty aroma.
- 1 teaspoon paprika – for a mild sweetness and color.
- 1/2 teaspoon smoked paprika – adds a deep, wood-smoked flavor.
- 3 (15-ounce) cans beans – drained and rinsed (a mix of pinto, kidney, and black beans is recommended).
- 2 cups vegetable broth – used for the liquid base.
- 1 cup corn – frozen or canned.
- 1 (6-ounce) can tomato paste – thickens the chili and adds acidity.
- 2 teaspoons sugar – optional, used to balance the acidity of the tomato paste.
- salt – added to taste.
step-by-step instructions
- Sauté Aromatics: Heat oil in a large pot over medium heat. Add the chopped carrots and onions, cooking until the carrots are near-tender.
- Bloom the Spices: Stir in the minced garlic, chili powder, oregano, smoked paprika, paprika, and cumin. Sauté for an additional 2 minutes to release the essential oils in the spices.
- Combine Main Ingredients: Mix in the drained beans, vegetable broth, corn, tomato paste, and optional sugar.
- Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for approximately 20 minutes, stirring every 5 minutes to prevent sticking.
- Final Seasoning: Perform a taste test. Add salt to taste or additional cumin if more heat is desired.
- Serve: Serve the chili in bowls. Top with vegan sour cream, shredded vegan cheddar, or sliced green onions. Use tortilla chips for scooping.
Practical Cooking Techniques
Blooming Spices in Oil
Sautéing spices in oil before adding liquids is known as blooming. This process increases the fat-solubility of the flavor compounds, resulting in a more intense and complex taste throughout the dish.
Using a Heavy-Bottomed Pot
A heavy pot, such as a Dutch oven, distributes heat more evenly across the base. This prevents the tomato paste and sugars from scorching during the simmering process.
Rinsing Canned Beans
Rinsing canned beans removes excess sodium and the viscous liquid containing oligosaccharides. This step helps reduce potential bloating and ensures a cleaner flavor profile.
Ingredient Substitutions
Alternative Bean Combinations
While pinto, kidney, and black beans are standard, you can substitute them with cannellini or chickpeas. Chickpeas provide a firmer texture, while cannellini beans create a creamier consistency when simmered.
Replacing Tomato Paste
If tomato paste is unavailable, use crushed tomatoes or a concentrated tomato puree. If using crushed tomatoes, reduce the amount of vegetable broth by half a cup to maintain the correct thickness.
Vegetable Base Alternatives
For different textures, swap carrots for diced celery or diced bell peppers. Bell peppers add a sweetness that complements the smoky paprika, while celery adds a savory, aromatic depth.
Flavor Variations
Enhancing the Smoky Profile
To increase the smokiness, add a teaspoon of liquid smoke or a chopped chipotle pepper in adobo sauce. These additions provide a deeper, fire-roasted quality to the bean base.
Adjusting the Heat Level
For a spicier chili, add diced jalapeños during the sautéing phase or stir in a pinch of cayenne pepper. For a milder version, reduce the chili powder and omit the smoked paprika.
Adding Grain-Based Textures
Stirring in cooked quinoa or bulgur wheat adds a chewy texture and increases the protein content. Add these grains during the final 10 minutes of simmering to avoid overcooking.
Serving and Pairing Ideas
Classic Plant-Based Toppings
Garnish the dish with sliced avocado for creaminess and fresh cilantro for brightness. Squeezing a lime wedge over the top adds acidity that cuts through the richness of the beans.
Serving Over Baked Potatoes
Pour the hot chili over a split baked potato. This creates a filling meal where the potato absorbs the sauce, increasing the overall satiety of the dish.
Creating Chili Cheese Fries
Place oven-baked or air-fried fries on a platter. Top them with a layer of this vegan chili and a drizzle of melted vegan cheese sauce for a high-calorie comfort meal.
Storage and Preservation
Refrigeration Guidelines
Store leftover chili in an airtight container in the refrigerator for 3 to 4 days. The flavors often meld and improve after 24 hours of chilling.
Freezing for Long-Term Use
Freeze the chili in freezer-safe bags or containers for up to 3 months. Ensure there is a small amount of headspace in the container to allow for expansion during freezing.
Thawing and Recovery
Thaw frozen chili in the refrigerator overnight before reheating. If the chili has thickened too much during freezing, add a splash of water or vegetable broth when reheating.
Reheating and Texture Management
Stovetop Reheating Method
Place the chili in a pot over medium-low heat. Add two tablespoons of water or broth and stir frequently until heated through to prevent the bottom from burning.
Microwave Reheating Tips
Transfer the chili to a microwave-safe bowl and cover it with a lid or damp paper towel. Heat in 1-minute intervals, stirring in between to ensure even heat distribution.
Correcting Consistency After Storage
Chili tends to thicken as it sits because the beans and tomato paste absorb more liquid. Stir in small amounts of vegetable broth until the desired consistency is reached.
Make-Ahead Strategies
Preparing the Base in Advance
The sautéed vegetable and spice base can be prepared a day early and stored in the fridge. When ready to cook, simply add the base to the pot and proceed with the beans and broth.
Managing Fresh Toppings
Prepare toppings like sliced green onions and diced avocado immediately before serving. This prevents oxidation and ensures the garnishes remain crisp and vibrant.
Troubleshooting Common Issues
Managing Excessive Liquid
If the chili is too watery after 20 minutes, simmer it uncovered for an additional 5 to 10 minutes. This allows excess moisture to evaporate and concentrates the flavors.
Balancing Bitter Tomato Tastes
If the tomato paste creates a bitter or overly acidic taste, increase the amount of sugar by a half-teaspoon. A small amount of maple syrup can also neutralize the acidity.
Fixing a Bland Flavor Profile
If the dish lacks depth, add a teaspoon of soy sauce or a pinch of salt. These umami-rich additions enhance the savory notes of the beans and vegetables.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Sauté the vegetables and spices first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Which beans work best for this recipe?
A combination of kidney beans for structure, black beans for earthiness, and pinto beans for creaminess provides the best balanced texture.
How can I make this more kid-friendly?
If children dislike chunks of vegetables, blend the sautéed carrots and onions into a paste before adding the other ingredients. This hides the vegetables while retaining the nutrients.
Print
Easy Vegan Chili
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This is the best vegan chili recipe! So easy, a little spicy, and high in protein and fiber for a fulfilling meal.
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, 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
- Sauté: Sauté carrots and onions in oil on medium heat in a large pot until carrots are near-tender.
- Season: Stir in garlic, chili powder, oregano, smoked paprika, paprika, and cumin. Sauté for an additional 2 minutes.
- Combine: Mix in the beans, vegetable stock, corn, tomato paste, and sugar.
- Simmer: Bring the pot to a boil. Reduce heat, cover the pot, and simmer for about 20 minutes. Stir every 5 minutes or so.
- Taste: Taste test: Does it need salt? More cumin for heat?
- Serve: Serve with your favorite toppings.
Notes
My favorite combination of beans for this chili is pinto, kidney, and black beans. 3 cans of beans = 4 total cups.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 11 g
- Sodium: 897 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: vegan chili, bean chili, gluten-free, nut-free, one-pot, healthy dinner
