Amy’s Vegan Chili Recipe: Easy, Hearty, and Delicious

Welcome to Amy’s Vegan Chili Recipe, a hearty, flavorful dish that will quickly become a staple in your meal rotation. This chili combines a medley of wholesome plant-based ingredients, simmered to perfection with aromatic spices and a touch of smoky heat.

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is designed to satisfy even the most discerning palate.

Loaded with protein-rich beans, fresh vegetables, and a rich tomato base, Amy’s vegan chili is not only delicious but also incredibly nourishing. It’s perfect for cozy weeknight dinners, meal prepping, or sharing with friends and family.

Plus, it’s naturally gluten-free and oil-free, making it a wholesome choice for many dietary preferences. Let’s dive into why you’ll love this recipe and how to make it your own.

Why You’ll Love This Recipe

Amy’s Vegan Chili is more than just a bowl of comfort food—it’s a celebration of vibrant, plant-based flavors. Here’s why you’ll want to make it again and again:

• Rich and Flavorful: The combination of smoked paprika, cumin, and chili powder delivers a warm, smoky depth that’s perfectly balanced by the natural sweetness of the tomatoes and vegetables.
• Protein Packed: Featuring a variety of beans—black beans, kidney beans, and pinto beans—this chili fuels your body with plant-based protein and fiber.
• Easy to Customize: Whether you like it spicy or mild, chunky or smooth, this recipe adapts easily to your preferences.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers all week long, or freeze portions for quick, nourishing meals.
• Family-Friendly: This chili appeals to all ages and is a great way to introduce plant-based meals to kids and picky eaters.

Ingredients

• 2 tablespoons olive oil (or water for oil-free)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 large bell pepper, diced (red, yellow, or green)
• 2 medium carrots, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 zucchini, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 cans (28 oz each) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon maple syrup (optional, balances acidity)
• Fresh cilantro, for garnish
• Juice of 1 lime, for finishing

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring spoons and cups
• Can opener
• Colander or sieve (for rinsing beans)

Instructions

1. Prepare your vegetables: Dice the onion, bell pepper, carrots, zucchini, and jalapeño (if using). Mince the garlic cloves. Having all ingredients prepped before cooking will make the process smooth and enjoyable.
2. Heat the pot: Place your large pot or Dutch oven over medium heat. Add the olive oil (or water if you prefer oil-free cooking). Once hot, add the diced onion and sauté for 4-5 minutes, until translucent and fragrant.
3. Add garlic and spices: Stir in the minced garlic, cumin, smoked paprika, chili powder, and oregano. Cook for 1-2 minutes, stirring constantly, to toast the spices and enhance their flavor.
4. Add the vegetables: Toss in the diced bell pepper, carrots, jalapeño, and zucchini. Stir well to coat with spices. Cook for about 5-7 minutes until the vegetables start to soften.
5. Add beans and tomatoes: Pour in the rinsed black beans, kidney beans, pinto beans, diced tomatoes (with their juice), and tomato paste. Stir to combine everything evenly.
6. Pour in broth and simmer: Add the vegetable broth and bring the chili to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
7. Season and sweeten: Taste your chili and season with salt, pepper, and maple syrup if desired. The syrup balances the acidity of the tomatoes and rounds out the flavor.
8. Finish with lime and cilantro: Just before serving, squeeze fresh lime juice over the chili and garnish with chopped cilantro for a bright, fresh finish.

Tips & Variations

“Adding a pinch of cinnamon or a dash of cocoa powder can bring a surprising depth to your chili—experiment to find your favorite twist!”

• Make it smoky: Add a chipotle pepper in adobo sauce or a teaspoon of liquid smoke if you want a deeper smoky flavor.
• Spice it up: Adjust the amount of jalapeño or add cayenne pepper to increase heat level.
• Use different beans: Swap any of the beans for chickpeas or lentils to vary texture and protein content.
• Chunk it up: Add corn kernels or diced sweet potatoes for extra sweetness and texture.
• Slow cooker option: Brown the onions and garlic first, then add all ingredients to a slow cooker. Cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

This vegan chili is incredibly versatile and pairs well with a variety of sides and toppings:

• Serve over steamed rice or quinoa for a filling meal.
• Top with sliced avocado, vegan sour cream, or shredded vegan cheese for extra creaminess.
• Pair with warm cornbread or tortilla chips for added crunch.
• Use as a topping for baked potatoes or sweet potatoes.
• Try it stuffed inside a baked pita for a chili sandwich twist.

For more delicious meal ideas, check out my Breakfast Wellington Recipe for a savory start to your day, or the comforting Bread And Gravy Recipe that pairs wonderfully with chili flavors. If you’re interested in something with meat, the Braised Pork Ribs With Radish Recipe offers an indulgent and hearty option.

Conclusion

Amy’s Vegan Chili Recipe is a delicious and nourishing way to enjoy a plant-based meal that’s packed with flavor and nutrients. It’s perfect for all occasions—whether you’re cooking for a crowd or enjoying a quiet night in.

The recipe’s flexibility allows you to tailor it to your taste buds, making it a versatile addition to your culinary repertoire.

With simple ingredients, easy preparation steps, and a rich, satisfying taste, this chili proves that vegan cooking can be both hearty and comforting. Don’t forget to experiment with the variations to keep things exciting, and pair it with your favorite sides for a complete meal.

Happy cooking!

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