This crowd-pleasing, one-pot dish is packed with goodness, color, flavor, and it’s completely vegan! Borrowing flavors from a traditional chili con carne, we simply cooked a rainbow of high-fiber veggies along with the red kidney beans and pureed tomatoes. The prep for this Vegan Chili Recipe does involve a bit of chopping and dicing, but the cooking part is effortless and will allow you to get on with your evening chores while the chili simmers away.
The optional corn added just toward the end adds great little bursts of sweetness in every mouthful, and feel free to adjust the amount of chili powder to your family’s liking.
A perfect one-pot winter-warmer! (And if you are not vegan, this is fantastic topped with grated cheddar cheese and a generous dollop of sour cream!)
Vegan Chili Recipe
- 2 TB olive oil — we love this brand because it’s REAL olive oil, no fillers
- 1 onion, peeled and diced
- 2 cloves garlic, peeled and finely diced
- 1 red bell pepper, seeds removed and diced
- ½ green bell pepper, seeds removed and diced
- ½ yellow bell pepper, seeds removed and diced
- 10.6oz mushrooms, sliced thick (300g)
- 1 can red kidney beans, drained
- 10oz pureed tomatoes (280g) — I like to use these
- 8.8oz vegetable stock (250g)
- 2 TB ground cumin — where to find
- 2 tsp chili powder
- 3.5oz corn kernels (100g) – optional
- Flat leaf parsley, to garnish
- Salt and freshly ground black pepper
- Peel and dice onion, garlic cloves, bell peppers, and mushrooms.
- Heat the olive oil in a large pan and gently cook the onions and garlic over medium heat until softened.
- Add the peppers and mushrooms, and cook for several minutes. While it’s cooking, stir continuously until the vegetables are partially caramelized.
- Add the beans, tomatoes, and spices. Then pour in the vegetable stock.
- Reduce the heat to low and partially cover with a lid, allowing the mixture to simmer gently for 20-25 minutes, depending on how you like the vegetables – especially the diced peppers: if you want those softened completely, simmer for longer.
- Stir the pot regularly to avoid the mixture the mixture catching at the bottom, and if the mixture requires a little more liquid, simply add a dash of water or stock and cook until the sauce has thickened.
- Just before you remove the pan from the heat, stir in the corn and leave on the heat for a minute or two longer.
- Season to taste with salt and freshly ground black pepper.
- Finally, serve the vegan chili over rice, crushed baby potatoes (as pictured), or spoon inside a large baked potato. Garnish with fresh parsley. See headnote for additional non-vegan toppings.
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