Amys Vegan Chilli Recipe That Everyone Will Love

There’s nothing quite like a warm, hearty bowl of chili to bring comfort and satisfaction, especially when it’s packed full of vibrant, wholesome ingredients. Amy’s Vegan Chili Recipe is a delicious twist on the classic that caters perfectly to those following a plant-based lifestyle or anyone looking to enjoy a nutritious and flavorful meal.

This chili combines a wonderful medley of beans, vegetables, and spices to create a dish that’s rich in texture and bursting with taste.

Whether you’re cooking for a cozy family dinner or meal prepping for the week ahead, this recipe is incredibly easy to make and endlessly adaptable. It’s a fantastic way to enjoy a nutritious, protein-rich meal without any animal products, and it’s sure to impress vegans and non-vegans alike.

Let’s dive into why this chili is a must-try and how you can make it your own!

Why You’ll Love This Recipe

Amy’s Vegan Chili stands out because it’s not only flavorful but also incredibly healthy and satisfying. The combination of three types of beans ensures a great source of protein and fiber, keeping you full and energized.

The blend of spices delivers a warming heat that’s balanced perfectly with the natural sweetness of the tomatoes and corn.

This recipe is gluten-free, oil-free, and packed with vitamins, making it suitable for a variety of dietary needs. Plus, it’s easy to customize based on what you have in your pantry.

If you love dishes that offer comfort with a nutritional boost, this vegan chili is just the recipe you need.

For more comforting and hearty recipes, check out our Bread And Gravy Recipe or the Boots And Sonny’S Chili Recipe for a meat-based alternative.

Ingredients

• 1 tablespoon olive oil (optional, or use vegetable broth for oil-free)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 1 jalapeño pepper, seeded and minced (optional, for heat)
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) diced tomatoes with juices
• 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 freshly ground black pepper, to taste
• Fresh cilantro for garnish (optional)
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Chef’s knife for chopping vegetables
• Cutting board
• Measuring spoons and cups
• Can opener
• Serving bowls

Instructions

1. Prepare your vegetables. Dice the onion, bell peppers, carrots, and mince the garlic and jalapeño (if using).
2. Heat the pot. Place your large pot or Dutch oven over medium heat. Add the olive oil or a splash of vegetable broth to keep it oil-free. Once hot, add the onion and sauté for about 5 minutes until translucent.
3. Add garlic and peppers. Stir in the garlic, red and green bell peppers, carrots, and jalapeño. Cook for another 5-7 minutes, stirring occasionally until the vegetables are tender.
4. Spice it up. Add the cumin, smoked paprika, chili powder, and oregano. Stir well to coat the vegetables and release the spices’ aroma, about 1-2 minutes.
5. Add beans and liquids. Pour in the diced tomatoes with their juices, tomato paste, vegetable broth, and the three kinds of beans. Stir well to combine.
6. Simmer. Bring your chili to a gentle boil, then reduce heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally to prevent sticking.
7. Add corn and season. Stir in the corn kernels and simmer uncovered for another 10 minutes. Season with salt and pepper to taste.
8. Finish with lime and cilantro. Just before serving, squeeze in the lime juice and stir. Garnish with fresh cilantro if desired.
9. Serve hot. Ladle your chili into bowls and enjoy with your favorite toppings or sides.

Tips & Variations

Tip: For a smokier flavor, add a chipotle pepper in adobo sauce or a dash of liquid smoke to the chili.

Variation: Swap the beans for lentils or add textured vegetable protein (TVP) for a meatier texture.

Make it spicier: Include more jalapeño or add cayenne pepper to taste.

Storage: This chili tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegan chili is incredibly versatile when it comes to serving. Try it over a bed of fluffy rice or quinoa for a filling meal, or spoon it generously over baked potatoes.

It also pairs wonderfully with warm, crusty bread or tortilla chips for dipping.

For a creamy contrast, add a dollop of vegan sour cream or guacamole on top. Fresh avocado slices, chopped scallions, or a sprinkle of nutritional yeast also make excellent garnishes.

If you want to explore more vegan-friendly dishes, check out our Zucchini Peppers Onions Tomatoes Recipe or the delightful Blackstone Lo Mein Recipes.

Conclusion

Amy’s Vegan Chili Recipe is a perfect example of how plant-based cooking can be satisfying, flavorful, and easy to prepare. It’s a wonderful dish for anyone looking to enjoy a wholesome meal that is both nourishing and comforting.

The combination of fresh vegetables, beans, and spices makes this chili a star in any kitchen, whether you’re a seasoned vegan or simply trying to incorporate more plant-based meals into your diet.

From meal prep to family dinners, this chili adapts beautifully to your needs and tastes. Don’t forget to experiment with the spices and add your favorite toppings to make it truly your own.

If you enjoyed this recipe, be sure to explore other hearty dishes like the Breakfast Wellington Recipe or the savory Braised Pork Ribs With Radish Recipe for more culinary inspiration.

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