This Vibrant Vegan Chili is loaded with flavor, packed with protein, and super satisfying. Perfect for a cozy night in, it’s simple to make and endlessly customizable.
How to Make Vibrant Vegan Chili
To make vibrant vegan chili, start by heating avocado oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes. Next, stir in diced bell pepper, carrot, and zucchini, allowing the vegetables to sauté for 5-7 minutes until they begin to soften.
Once the veggies are tender, sprinkle in cumin, smoked paprika, chili powder, cayenne (if using), and oregano. Stir well to coat the vegetables in the aromatic spices, letting them toast for about a minute. Add crushed tomatoes, tomato paste, black beans, kidney beans, vegetable broth, and soy sauce to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, stirring occasionally. If the chili becomes too thick, add a bit more vegetable broth.
Towards the end, stir in frozen corn and let the chili cook for an additional 5 minutes. Adjust the seasoning with salt, black pepper, and a squeeze of lime juice to brighten the flavors. Serve the chili warm, ladled into bowls, and top with your favorite garnishes like avocado slices, fresh cilantro, or vegan sour cream. Pair it with tortilla chips or cornbread for a complete, satisfying meal.
Tips
- Don’t skimp on toppings—avocado, cilantro, vegan sour cream, and crushed tortilla chips can take your chili to the next level.
- Use the chili as a topping for baked sweet potatoes, nachos, or vegan hot dogs for a fun and versatile meal.
- The squeeze of lime at the end brightens all the flavors. If you don’t have lime, a splash of apple cider vinegar works in a pinch.
Vibrant Vegan Chili
Ingredients
- 2 tablespoon avocado oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 medium carrot diced
- 1 medium zucchini diced
- 1 cup frozen corn
- 1 can 15 oz black beans, rinsed and drained
- 1 can 15 oz kidney beans, rinsed and drained
- 1 can 28 oz crushed tomatoes
- 1 cup vegetable broth plus more if needed
- 1 tablespoon tomato paste
- 2 teaspoon ground cumin
- 1 ½ teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper optional, for heat
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon soy sauce or tamari for umami
- 1 tablespoon fresh lime juice
Optional Toppings
- Sliced avocado
- Chopped fresh cilantro
- Diced red onion
- Vegan sour cream or cashew cream
- Crushed tortilla chips
Instructions
Sauté the Veggies
- Heat the avocado oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Build the Base
- Stir in the bell pepper, carrot, and zucchini. Sauté for another 5-7 minutes until the vegetables begin to soften.
Add the Spices
- Sprinkle in the cumin, smoked paprika, chili powder, cayenne (if using), and oregano. Stir well to coat the vegetables in the spices, letting them toast for 1 minute.
Combine the Ingredients
- Add the crushed tomatoes, tomato paste, black beans, kidney beans, vegetable broth, and soy sauce. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer
- Let the chili cook uncovered for 25-30 minutes, stirring occasionally. Add more vegetable broth if it gets too thick.
Add the Corn and Finish
- Stir in the frozen corn and let cook for an additional 5 minutes. Adjust the seasoning with salt, black pepper, and lime juice.
Serve
- Ladle the chili into bowls and add your favorite toppings. Serve warm with tortilla chips or cornbread on the side.
If you enjoyed this recipe, you might like my Vegan Cacio e Pepe or my Vegan Cauliflower Masala.
Leave a Reply