Easy Vegan Chili

$- 1 tablespoon olive oil - 1 large onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 2 carrots, diced - 2 stalks celery, diced - 1 zucchini, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) crushed tomatoes - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Toppings: avocado, cilantro, vegan sour cream - Spices: chili powder, cumin, smoked paprika You can swap beans based on your taste. Try pinto or chickpeas. If you like more veggies, throw in corn or bell peppers. You can also use sweet potatoes instead of carrots for a twist. These changes keep the chili fresh and fun! First, heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 large diced onion. Sauté it for about 5 minutes until it turns translucent. Next, stir in 3 cloves of minced garlic. Cook this for about 1 minute until you smell its wonderful aroma. Now, add 1 diced red bell pepper, 2 diced carrots, and 2 stalks of diced celery to the pot. Sauté these for about 5 to 7 minutes. You want the veggies to soften a bit. Finally, toss in 1 diced zucchini and cook for another 3 to 4 minutes. The colors will brighten up your pot. It’s time to mix in the beans and tomatoes. Add 1 can each of black beans and kidney beans, rinsed and drained. Then, pour in 1 can of crushed tomatoes and 2 cups of vegetable broth. Stir everything well to combine. Now, sprinkle in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir again to mix. Bring the chili to a gentle boil. Lower the heat now and let it simmer for about 30 minutes. Stir occasionally to keep it from sticking. If you want a thicker chili, let it simmer uncovered for an extra 5 to 10 minutes. This helps it reduce nicely. To taste and adjust seasoning, grab a spoon and taste your chili. If it needs more spice, feel free to add a bit more chili powder or salt. You can always tweak it to suit your taste. For the best experience, serve the chili with your favorite toppings. Check out the Full Recipe for more ideas on how to enjoy this dish! Sautéing adds depth to your chili. Start with olive oil in a large pot. Heat it over medium. Add diced onion and cook for about 5 minutes. You want it soft and clear. Next, stir in minced garlic for 1 minute. This step releases great aromas. When you add veggies, layer them for best flavor. Start with bell peppers, carrots, and celery. Sauté for 5-7 minutes. This gives time for flavors to meld. Add zucchini last, cooking for another 3-4 minutes. This keeps it fresh and bright. Spices are key to great flavor. I use 2 tablespoons of chili powder for warmth. Cumin adds earthiness, while smoked paprika brings a hint of smoke. Sprinkle these in as you mix. Your kitchen will smell amazing! Making chili ahead is smart. It tastes even better the next day. Store leftovers in an airtight container. It will last about 4 days in the fridge. Freezing chili is easy. Let it cool first. Then, divide it into portions. Use freezer bags or containers. This way, you can enjoy it later. When you want to eat it, thaw overnight in the fridge. Reheat in a pot or microwave. Chili is great on its own, but sides can enhance your meal. Serve it with rice for a filling dish. Crusty bread is another tasty choice. For a fun touch, work on your presentation. Ladle chili into bowls and add toppings. Slices of avocado, a sprinkle of cilantro, or a dollop of vegan sour cream make it shine. A wedge of lime adds a zesty pop! For the full recipe, check out the link provided. {{image_2}} You can boost the protein in your vegan chili easily. A great choice is textured vegetable protein (TVP). TVP is made from soybeans and mimics meat well. Simply add it to the pot after sautéing your veggies. You can rehydrate it in warm water or broth before mixing it in. Lentils are another tasty option. They cook fast and pack a nutrient punch. Use green or brown lentils for the best results. Just add them with the beans and let them cook in the chili. You can change your chili's taste with fun twists. For a Southwestern vibe, add corn and chipotle peppers. This will give it a smoky flavor. You can also try adding lime juice for a bright finish. If you prefer a Mediterranean twist, use herbs like oregano and basil. Toss in some olives or sun-dried tomatoes for an interesting flavor. This gives your chili a fresh and unique taste. You can easily adjust the spice in your chili. For mild chili, use less chili powder and skip the hot peppers. Instead, add sweet bell peppers for flavor without heat. If you want heat, add jalapeños or cayenne pepper. Start with a small amount and taste as you go. This way, you can find the perfect spice level for your family. Feel free to explore these variations while making the full recipe. Each change can create a new experience in every bowl! For best storage, use airtight containers. Glass containers work well and keep food fresh. You can also use plastic containers, but make sure they seal tightly. Leftover chili lasts about 4 to 5 days in the fridge. Make sure to cool it down before you store it. The best way to reheat chili is on the stovetop. Just pour it into a pot, heat it over low to medium heat, and stir often. This helps keep the flavors strong. Yes, you can reheat it in the microwave too. Just place it in a microwave-safe bowl and heat it in short bursts, stirring in between. You can freeze leftover chili for later. Use freezer-safe containers or bags. Make sure to leave some space for it to expand. For best taste, use it within 3 months. To thaw, move it to the fridge overnight. Reheat it on the stovetop or in the microwave until it’s hot. This keeps it tasting fresh and delicious. This chili takes about 45 minutes to make. You spend 15 minutes prepping and 30 minutes cooking. It’s fast and simple, perfect for a weeknight meal. Yes, you can make it spicy! Try adding fresh jalapeños or a dash of hot sauce. You can also increase the chili powder for more heat. Yes, this chili is gluten-free. All the ingredients come from natural sources without gluten. Just ensure your vegetable broth is certified gluten-free. You can serve this chili with rice, corn chips, or bread. A side salad pairs well too. Try adding toppings like avocado or cilantro for extra flavor. You can add different beans like pinto or navy beans. You can mix in veggies like corn or bell peppers. Adjust spices by adding oregano or cayenne for a unique twist. For the full recipe, check out the details above. This blog post covered how to make easy vegan chili with key ingredients like beans and crushed tomatoes. I shared tips on cooking and storage, plus ways to customize your chili. Remember, you can adjust spices and add proteins to fit your taste. Creating your own chili allows for endless fun in the kitchen. Enjoy experimenting with flavors, and don’t be afraid to try new ingredients. This dish is not just tasty; it’s also simple and adaptable for everyone. Happy cooking!$

Warm up with this hearty vegan chili that's packed with flavor and nutrition! Made with wholesome ingredients like black beans, kidney beans, and fresh veggies, this comforting dish is perfect for cozy nights in. Easy to prepare in just 45 minutes, it’s a wonderful addition to your weeknight meals or gatherings. Discover the full recipe now and elevate your plant-based cooking with this delicious vegan chili!

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Ingredients

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

2 carrots, diced

2 stalks celery, diced

1 zucchini, diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (28 oz) crushed tomatoes

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional toppings: avocado, cilantro, vegan sour cream, or lime wedges

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the diced red bell pepper, carrots, and celery to the pot. Sauté for about 5-7 minutes or until the vegetables start to soften.

Incorporate the diced zucchini and cook for another 3-4 minutes.

Stir in the black beans, kidney beans, crushed tomatoes, and vegetable broth, mixing well.

Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine everything thoroughly.

Bring the chili to a gentle boil, then reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally.

Taste and adjust the seasoning if necessary. If you prefer a thicker chili, let it simmer uncovered for an additional 5-10 minutes.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

- Presentation Tips: Ladle the chili into bowls and garnish with avocado slices, chopped cilantro, a dollop of vegan sour cream, or a wedge of lime for an extra zesty touch.