Chillie Recipe Vegan: Easy and Delicious Plant-Based Meals

When the weather turns chilly and you crave something hearty, comforting, and packed with flavor, a vegan chili recipe is the perfect choice. This dish offers a wonderful blend of spices, rich tomato base, and a medley of beans and vegetables that come together in a warm and satisfying meal.

Whether you’re a seasoned vegan or just exploring plant-based cooking, this chili recipe is not only delicious but also incredibly nutritious and easy to make. With every bite, you’ll enjoy a robust and smoky taste that will keep you cozy all season long.

What’s more, this vegan chili is versatile and budget-friendly, ideal for meal prep or feeding a crowd. So grab your favorite pot, gather these wholesome ingredients, and let’s get cooking on a chili that’s bound to become a family favorite!

Why You’ll Love This Recipe

This vegan chili recipe is a celebration of simple, wholesome ingredients combined to create a rich and flavorful dish. It’s packed with plant-based protein from beans, fiber-rich vegetables, and a perfect blend of spices that awaken your taste buds without overwhelming them.

It’s also incredibly versatile—whether you want it spicy, smoky, or mild, you can adjust the heat and seasoning to your preference. Plus, it’s gluten-free, dairy-free, and perfect for anyone looking to enjoy a comforting meal that aligns with a vegan lifestyle.

Lastly, this recipe is a fantastic way to enjoy a healthy, hearty dinner that’s both easy to prepare and budget-conscious, making it a go-to for busy weeknights or lazy weekends alike.

Ingredients

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

Equipment

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

Instructions

1. Prepare the vegetables: Dice the onion, bell peppers, carrots, zucchini, and jalapeño. Mince the garlic cloves carefully to release their flavor.
2. Sauté aromatics: Heat the olive oil in your pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the garlic and jalapeño and cook for another 1-2 minutes, stirring frequently to prevent burning.
3. Add the vegetables: Stir in the diced bell peppers, carrots, and zucchini. Cook for 5-7 minutes, allowing the vegetables to soften slightly.
4. Season the chili base: Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to evenly coat the vegetables with the spices.
5. Add tomato paste and liquids: Mix in the tomato paste, then pour in the diced tomatoes along with their juice and the vegetable broth. Stir everything together to combine.
6. Simmer the chili: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking and to blend the flavors.
7. Add beans: Stir in the rinsed black beans and kidney beans. Continue cooking uncovered for another 10 minutes so the chili thickens and the beans heat through.
8. Finish and serve: Remove the chili from heat, squeeze in fresh lime juice, and adjust seasoning if necessary. Garnish with chopped cilantro if desired.
9. Enjoy! Ladle hot chili into bowls and serve with your favorite toppings or sides.

Tips & Variations

For a smoky depth, try adding a chipotle pepper in adobo sauce or a teaspoon of liquid smoke to the chili.

Feel free to swap out vegetables based on what’s in season or what you have on hand. Sweet potatoes, corn, or mushrooms make excellent additions.

For extra protein, consider adding cooked quinoa or lentils.

If you prefer a thicker chili, mash a few beans against the side of the pot during the last 10 minutes of cooking. To make this chili spicier, increase the amount of jalapeño or add cayenne pepper to taste.

Leftovers taste even better the next day, as the flavors continue to develop. This recipe also freezes well for easy future meals.

Nutrition Facts

Serving Suggestions

This vegan chili is perfect served on its own or paired with a variety of sides and toppings. Try it over a bed of fluffy brown rice or quinoa for a filling meal.

Top your chili with sliced avocado, fresh cilantro, diced red onions, or a dollop of vegan sour cream to add creaminess and freshness. Cornbread or tortilla chips also complement this dish beautifully.

For a fun twist, serve it as a filling for vegan tacos or stuffed baked potatoes for an easy, delicious dinner.

For more wholesome recipes to complement your vegan meals, check out our Thelma Sanders Squash Recipe or indulge your sweet tooth with the Peanut Butter Gelato Recipe. If you love pickled accompaniments, don’t miss the Pickled Cherry Pepper Recipe.

Conclusion

This vegan chili recipe is a true crowd-pleaser that brings warmth and vibrant flavors to your table with every spoonful. It’s an excellent way to enjoy a nutritious, hearty meal that satisfies both your taste buds and dietary preferences.

The combination of beans, fresh vegetables, and warming spices makes this chili a well-rounded dish perfect for any day of the week.

Whether you’re cooking for yourself, your family, or friends, this recipe is simple enough for beginners yet delicious enough to impress seasoned cooks. Plus, it’s packed with nutrients that support a healthy lifestyle.

So next time you want a comforting bowl of chili, give this vegan version a try—you won’t be disappointed!

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