Delicious Vegan Chilli Recipe for Plant-Based Lovers

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This vegan chili is loaded with vegetables, beans, and spices, creating a satisfying and rich dish that’s perfect for any occasion. It’s easy to make and full of flavor, making it a hit for vegans and non-vegans alike.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 carrot, peeled and diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 cup vegetable broth (or water)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • 1 tablespoon maple syrup or agave nectar (optional, for a touch of sweetness)
  • 1 tablespoon lime juice (for added freshness)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, red bell pepper, green bell pepper, carrot, and celery. Cook for about 5-7 minutes, until the vegetables are softened.
  2. Add Zucchini and Corn: Stir in the diced zucchini and corn. Cook for another 2-3 minutes.
  3. Add Tomatoes and Beans: Stir in the diced tomatoes, tomato sauce, and vegetable broth. Add the kidney beans, black beans, and chickpeas.
  4. Season: Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir everything together to combine.
  5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Let the chili simmer uncovered for 25-30 minutes, stirring occasionally. The chili should thicken and the flavors should meld together.
  6. Add Sweetness and Freshness: About 5 minutes before the chili is done, stir in the maple syrup (if using) and lime juice. Adjust the seasoning with more salt, pepper, or chili powder if needed.
  7. Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro. Serve with your favorite toppings, such as avocado slices, vegan cheese, or a dollop of vegan sour cream. Pair with cornbread, rice, or tortilla chips for a complete meal.

Tips for the Perfect Vegan Chili

  • Adjust Spice Level: The recipe includes optional cayenne pepper for extra heat. Adjust the spice level to suit your taste preferences. For a milder chili, omit or reduce the cayenne pepper.
  • Add More Veggies: Feel free to add other vegetables like sweet potatoes, mushrooms, or spinach to enhance the nutritional value and flavor.
  • Make Ahead: This chili can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months. It often tastes even better the next day as the flavors continue to develop.
  • Top It Off: Experiment with different toppings to suit your taste, such as chopped green onions, fresh jalapeños, or a squeeze of lime juice.

This vegan chili is a perfect example of how plant-based ingredients can create a rich, satisfying, and flavorful dish. It’s great for meal prepping, family dinners, or even for serving at gatherings. Enjoy!

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