5 Star Vegan Chili Recipe That Everyone Will Love

When the weather turns chilly and you crave a hearty, comforting meal that’s also kind to animals and the planet, this 5 Star Vegan Chili recipe is your best friend. Packed with layers of rich, smoky flavors and wholesome plant-based ingredients, it brings warmth and satisfaction to every bowl.

Whether you’re a seasoned vegan or just curious about meatless meals, this chili is a robust, protein-packed dish that pleases even the most dedicated carnivores. It’s perfect for weeknight dinners, meal prep, or serving to guests who will be blown away by its depth and heartiness.

This recipe combines a variety of beans, fresh vegetables, and bold spices to create a chili that’s as nutritious as it is delicious. Plus, it’s easy to customize based on your spice tolerance or what you have in your pantry.

Dive in, and let’s make a chili that deserves a place on your list of all-time favorite recipes!

Why You’ll Love This Recipe

This vegan chili is a crowd-pleaser for several reasons. First, it’s incredibly flavorful with a perfect balance of smoky, spicy, and savory notes.

The combination of beans and vegetables makes it filling and nutritious, loaded with fiber and plant-based protein.

It’s also very versatile: you can make it as mild or as spicy as you like, and it freezes beautifully for quick meals down the road. Plus, it’s a fantastic option for those with dietary restrictions or anyone wanting to eat more plant-forward meals without sacrificing taste.

Finally, it’s simple to prepare with readily available ingredients and minimal hands-on cooking time. This chili is proof that vegan cooking can be both gourmet and accessible!

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
• 2 celery stalks, diced
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 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) crushed 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 black pepper, to taste
• 1 tablespoon maple syrup (balances acidity)
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Avocado slices, for serving

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and sharp knife
• Measuring spoons and cups
• Can opener
• Ladle for serving

Instructions

1. Heat the olive oil in your large pot over medium heat. Once shimmering, add the diced onion, garlic, bell peppers, carrots, celery, and jalapeño (if using). Sauté for 7-10 minutes until the vegetables are softened and fragrant.
2. Add the spices: stir in the ground cumin, smoked paprika, chili powder, and oregano. Cook for another 1-2 minutes to toast the spices, which will deepen their flavors.
3. Mix in the tomato paste, stirring to coat the vegetables evenly. This adds richness and depth to the chili base.
4. Pour in the crushed tomatoes and vegetable broth, stirring to combine everything. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally.
5. Add the beans: stir in the black beans, kidney beans, and pinto beans. Continue simmering for another 15-20 minutes to allow the flavors to meld and the chili to thicken.
6. Season with salt, pepper, and maple syrup. Taste and adjust seasoning as needed. The maple syrup helps balance the acidity of the tomatoes.
7. Finish the chili by squeezing in the fresh lime juice. This brightens the flavors and adds a subtle tang.
8. Serve hot, garnished with fresh cilantro and avocado slices for a creamy contrast.

Tips & Variations

For a smokier chili, try adding a chipotle pepper in adobo sauce or smoked sea salt.

If you prefer a thicker chili, mash a few beans against the side of the pot during the last 10 minutes of cooking. This will help thicken the sauce naturally without adding flour or starches.

Feel free to swap out any beans you prefer or add extra veggies like corn, zucchini, or mushrooms for more texture and flavor variety.

For a quicker version, use canned diced tomatoes and pre-cooked beans, but fresh ingredients always give the best depth.

If you want some protein variety, add cooked lentils or plant-based ground meat alternatives.

Nutrition Facts

Serving Suggestions

This chili is fantastic served on its own with a sprinkle of fresh cilantro and sliced avocado for creaminess. You can also pair it with warm corn tortillas or over a bed of fluffy rice for a heartier meal.

For a Tex-Mex twist, add a side of guacamole, vegan sour cream, or a dollop of salsa verde. Cornbread or garlic bread are excellent accompaniments that soak up the flavorful sauce beautifully.

Looking to add some crunch? Top your bowl with crushed tortilla chips or roasted pepitas for an added texture dimension.

Conclusion

This 5 Star Vegan Chili is a testament to how plant-based meals can be deeply satisfying and packed with flavor. With its combination of fresh veggies, wholesome beans, and smoky spices, it’s a dish that brings comfort and nourishment in every spoonful.

Whether you’re preparing a cozy dinner for yourself or feeding a group, this chili stands out for its ease and adaptability.

Don’t hesitate to experiment with the spice levels and ingredients to suit your taste. And if you enjoyed this recipe, consider trying out other delicious options like our Breakfast Wellington Recipe for a savory start to your day or the rich and flavorful Braised Pork Ribs With Radish Recipe for your next dinner party.

For another warming stew, explore our Boots And Sonny’S Chili Recipe for a different twist on chili classics.

Happy cooking and savor every bite!

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