This hearty vegan chili is packed with beans, veggies, and warming spices. It’s a colorful dish that’s perfect for cozy nights or gatherings with friends!
I love how easy it is to throw together, and leftovers taste even better the next day. Plus, it’s like a big, friendly hug in a bowl! 🥣🌱
Key Ingredients & Substitutions
Quinoa: This ingredient adds a lovely texture and is a great source of protein. If you don’t have quinoa, you can use brown rice or even lentils. Just adjust the cooking time accordingly since rice will take longer to cook.
Canned Beans: Kidney and pinto beans provide bulk and nutrition. You could swap them for black beans or chickpeas if you prefer. Just make sure to rinse them well to get rid of excess sodium!
Vegetable Broth: This adds flavor to the chili. If you want a lower-sodium option, look for low-sodium vegetable broth, or use water and add more spices. Homemade broth is also fantastic if you have it!
Spices: Chili powder, cumin, paprika, and oregano are key to that classic chili flavor. Feel free to adjust the amounts to suit your taste. If you like it spicy, add more jalapeños or a dash of cayenne pepper!
How Do I Perfectly Sauté Vegetables for Chili?
Sautéing vegetables properly is crucial for developing flavor in your chili. Here’s how to do it well:
- Start with medium heat to avoid burning the garlic.
- Add the onions first, as they take longer to soften—cook them until they’re translucent.
- Then, add garlic and bell peppers. Garlic only needs about 30 seconds to a minute before it can burn, so watch it closely.
- If you’re adding jalapeños, throw them in with the bell peppers. This helps release their flavor.
- Stir often but let them sit for a few moments between stirs to allow for browning.
Perfectly sautéed veggies are the backbone of a delicious vegan chili! Enjoy your cooking!
How to Make Vegan Chili
Ingredients You’ll Need:
Basic Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeño, sliced (optional for heat)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 (28 oz) can diced tomatoes with juice
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground oregano
- Salt and freshly ground black pepper, to taste
- 1 tablespoon nutritional yeast (for a savory, cheesy note)
- 1 lime, cut into wedges
Optional Toppings:
- Sliced avocado
- Vegan sour cream or plain coconut yogurt
- Chopped green onions
- Additional sliced jalapeños
- Nutritional yeast sprinkle
How Much Time Will You Need?
This vegan chili takes about 15 minutes to prepare and 30 minutes to cook, so you’ll bring it together in about 45 minutes total. Perfect for a quick yet hearty meal!
Step-by-Step Instructions:
1. Sauté Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced green bell pepper, and sliced jalapeño (if using). Sauté everything for about 5-7 minutes, or until the vegetables are softened and you can smell their delicious aroma.
2. Toast Your Spices:
Next, stir in the chili powder, ground cumin, smoked paprika, and oregano. Let these spices cook for about 1 minute. This step helps release their flavors and enhances your chili!
3. Add the Quinoa:
Now it’s time to add the rinsed quinoa. Stir it into the pot, mixing it well with the sautéed vegetables and spices so it gets coated.
4. Mix in Other Ingredients:
Pour in the vegetable broth, diced tomatoes (including their juice), kidney beans, pinto beans, corn, and tomato paste. Give everything a good stir until well combined.
5. Simmer the Chili:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. Stir occasionally to prevent sticking. You’ll know it’s done when the quinoa is cooked, and the chili has thickened to your liking.
6. Final Seasoning:
Once your chili is thickened, taste it! Add salt and freshly ground black pepper to your liking. Stir in the nutritional yeast; it adds a nice savory flavor!
7. Serve and Enjoy:
Serve the chili hot, topped with your favorite toppings like avocado slices, vegan sour cream or coconut yogurt, chopped green onions, or any additional jalapeños. A sprinkle of nutritional yeast will make it even more delicious!
8. Squeeze Some Lime:
Don’t forget the lime wedges! Squeeze a little lime juice over your bowl of chili just before eating to brighten up the flavors.
Enjoy this comforting and flavorful vegan chili packed with protein and veggies! It’s sure to become a favorite!
Can I Use Different Types of Beans?
Absolutely! You can substitute kidney beans and pinto beans with black beans, chickpeas, or even lentils. Just make sure to rinse canned beans before using them to reduce sodium content.
Can I Make This Chili Spicier?
Yes! To heat things up, consider adding more jalapeños, or sprinkle in some cayenne pepper or crushed red pepper flakes. You can adjust the spice level according to your taste!
How Can I Store Leftover Chili?
Leftover vegan chili can be stored in an airtight container in the fridge for up to 5 days. For longer storage, freeze it in individual portions; it can last in the freezer for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!
Can I Use a Different Grain Instead of Quinoa?
Yes! If you don’t have quinoa on hand, you can easily use brown rice, bulgur, or barley. Keep in mind that cooking times will vary, so adjust the liquid and simmering time accordingly to accommodate the grain you choose.