The Best Vegan Chili
Ingredients
1 extra-large onion, diced small
2 carrots, diced small
2 ribs celery, diced
1 red or yellow bell pepper, diced
2 cups other diced veggies -zucchini or summer squash, winter squash, sweet potato, parsnips (or you could use more carrots and peppers)
6 fat cloves of garlic, rough chopped
3 tablespoons mild chili powder
1 tablespoon cumin
2 teaspoons coriander
¼ teaspoon chipotle powder for heat (or sub 1 teaspoon smoked paprika) or add both!
2 teaspoons dried oregano
1 teaspoon kosher salt, divided
⅛ teaspoon cinnamon (optional)
2 14-ounce cans diced tomatoes, with juices, or 3 ½ cups fresh tomatoes, diced (with juices)
3 x 14-ounce cans beans (about 4.5 cups cooked beans) – any assortment of black, pinto, kidney or chickpeas, white beans, etc. (drain and rinse)
¼ cup of water
2–3 teaspoons soy sauce or GF Liquid Amino’s (or sub salt to taste, miso paste, or even umami paste)
2 teaspoons dark cocoa powder, or one square of dark chocolate (optional, but good!)
Garnishes – avocado, fresh tomatoes, cilantro, sour cream, grated cheese, or a drizzle of olive oil
Cooking Instructions
1. Small dice the onion, carrots (unpeeled) and celery, and place in a large dutch or heavy-bottomed pot over medium heat, with a couple of tablespoons of olive oil.
2. Chop the rest of the veggies and the garlic and add to the pot, season with ½ teaspoon salt and continue cooking for 15 minutes, or until veggies are just tender, stirring occasionally. Turn up the heat to med-high for a bit, then back down. Getting a little browning in the pot is good.
3. While this happening, line up your spices, rinsed and drain the beans. If using fresh tomatoes, dice them saving the juices.
4. When the veggies are just tender add the spices – chili powder, cumin, coriander, oregano, optional chipotle powder and/or smoked paprika, cinnamon. Toast the spices in the pot for 1-2 minutes to bring their flavors forward. Add the tomatoes (with their juices), water, and beans. Add the remaining ½ teaspoon salt, stir, and then cover with a lid, and simmer gently on low heat, for 15 minutes. Get your garnishes and bowls ready.
5. Stir in soy sauce and chocolate, letting it melt if using chocolate squares. Taste, adjust, adding more soy for depth as needed. (around 3 tsp)
6. Serve with fresh cilantro, diced avocado, or for heartier eaters, a dollop of sour cream or even a little drizzle of olive oil.
2. Chop the rest of the veggies and the garlic and add to the pot, season with ½ teaspoon salt and continue cooking for 15 minutes, or until veggies are just tender, stirring occasionally. Turn up the heat to med-high for a bit, then back down. Getting a little browning in the pot is good.
3. While this happening, line up your spices, rinsed and drain the beans. If using fresh tomatoes, dice them saving the juices.
4. When the veggies are just tender add the spices – chili powder, cumin, coriander, oregano, optional chipotle powder and/or smoked paprika, cinnamon. Toast the spices in the pot for 1-2 minutes to bring their flavors forward. Add the tomatoes (with their juices), water, and beans. Add the remaining ½ teaspoon salt, stir, and then cover with a lid, and simmer gently on low heat, for 15 minutes. Get your garnishes and bowls ready.
5. Stir in soy sauce and chocolate, letting it melt if using chocolate squares. Taste, adjust, adding more soy for depth as needed. (around 3 tsp)
6. Serve with fresh cilantro, diced avocado, or for heartier eaters, a dollop of sour cream or even a little drizzle of olive oil.
The Best Vegan Chili
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Servings: 8
Calories: 208 Per Serving
Meal Type
Nutrition Facts
Applied Diet Types
- Clean Eating
- Vegan
Ingredients
1 extra-large onion, diced small
2 carrots, diced small
2 ribs celery, diced
1 red or yellow bell pepper, diced
2 cups other diced veggies -zucchini or summer squash, winter squash, sweet potato, parsnips (or you could use more carrots and peppers)
6 fat cloves of garlic, rough chopped
3 tablespoons mild chili powder
1 tablespoon cumin
2 teaspoons coriander
¼ teaspoon chipotle powder for heat (or sub 1 teaspoon smoked paprika) or add both!
2 teaspoons dried oregano
1 teaspoon kosher salt, divided
⅛ teaspoon cinnamon (optional)
2 14-ounce cans diced tomatoes, with juices, or 3 ½ cups fresh tomatoes, diced (with juices)
3 x 14-ounce cans beans (about 4.5 cups cooked beans) – any assortment of black, pinto, kidney or chickpeas, white beans, etc. (drain and rinse)
¼ cup of water
2–3 teaspoons soy sauce or GF Liquid Amino’s (or sub salt to taste, miso paste, or even umami paste)
2 teaspoons dark cocoa powder, or one square of dark chocolate (optional, but good!)
Garnishes – avocado, fresh tomatoes, cilantro, sour cream, grated cheese, or a drizzle of olive oil
Cooking Instructions
1. Small dice the onion, carrots (unpeeled) and celery, and place in a large dutch or heavy-bottomed pot over medium heat, with a couple of tablespoons of olive oil.
2. Chop the rest of the veggies and the garlic and add to the pot, season with ½ teaspoon salt and continue cooking for 15 minutes, or until veggies are just tender, stirring occasionally. Turn up the heat to med-high for a bit, then back down. Getting a little browning in the pot is good.
3. While this happening, line up your spices, rinsed and drain the beans. If using fresh tomatoes, dice them saving the juices.
4. When the veggies are just tender add the spices – chili powder, cumin, coriander, oregano, optional chipotle powder and/or smoked paprika, cinnamon. Toast the spices in the pot for 1-2 minutes to bring their flavors forward. Add the tomatoes (with their juices), water, and beans. Add the remaining ½ teaspoon salt, stir, and then cover with a lid, and simmer gently on low heat, for 15 minutes. Get your garnishes and bowls ready.
5. Stir in soy sauce and chocolate, letting it melt if using chocolate squares. Taste, adjust, adding more soy for depth as needed. (around 3 tsp)
6. Serve with fresh cilantro, diced avocado, or for heartier eaters, a dollop of sour cream or even a little drizzle of olive oil.
2. Chop the rest of the veggies and the garlic and add to the pot, season with ½ teaspoon salt and continue cooking for 15 minutes, or until veggies are just tender, stirring occasionally. Turn up the heat to med-high for a bit, then back down. Getting a little browning in the pot is good.
3. While this happening, line up your spices, rinsed and drain the beans. If using fresh tomatoes, dice them saving the juices.
4. When the veggies are just tender add the spices – chili powder, cumin, coriander, oregano, optional chipotle powder and/or smoked paprika, cinnamon. Toast the spices in the pot for 1-2 minutes to bring their flavors forward. Add the tomatoes (with their juices), water, and beans. Add the remaining ½ teaspoon salt, stir, and then cover with a lid, and simmer gently on low heat, for 15 minutes. Get your garnishes and bowls ready.
5. Stir in soy sauce and chocolate, letting it melt if using chocolate squares. Taste, adjust, adding more soy for depth as needed. (around 3 tsp)
6. Serve with fresh cilantro, diced avocado, or for heartier eaters, a dollop of sour cream or even a little drizzle of olive oil.