why make this recipe
This Hearty Vegan Chili is warm, filling, and easy to make. It cooks slowly and brings out deep flavors with little work. If you want a spicy wrap or a hot lunch idea, try the chili cheese burrito for another comfort choice.
introduction
This vegan chili uses beans, tomatoes, peppers, and simple spices. You can make it in a slow cooker and let it cook while you do other things. For a very different but also rich meal, you can compare it to the hearty beef stew if you eat meat.
how to make Hearty Vegan Chili
Place all ingredients in a slow cooker and stir. Cook on low for 6–8 hours or on high for 3–4 hours. Stir once or twice if you can. Taste near the end and add salt or pepper if needed. For a bright, sweet kick on the side, see the garlic butter cod strips with sweet chili lime sauce for a non-vegan pairing idea.
Ingredients :
1 can black beans, drained and rinsed, 1 can kidney beans, drained and rinsed, 1 can diced tomatoes, 1 bell pepper, chopped, 1 onion, chopped, 2 cloves garlic, minced, 2 cups vegetable broth, 1 tablespoon chili powder, 1 teaspoon cumin, Salt and pepper to taste, 1 cup corn (optional), Fresh cilantro, for garnish (optional)
If you need a simple side or protein idea, you might also look at a fish recipe like garlic butter cod strips.
Directions :
- In a slow cooker, combine the black beans, kidney beans, diced tomatoes, bell pepper, onion, garlic, vegetable broth, chili powder, cumin, salt, and pepper. Stir to combine.
- If using, add corn to the mixture.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro if desired.
how to serve Hearty Vegan Chili
Serve hot in bowls. Add toppings like chopped cilantro, avocado, or a squeeze of lime. It goes well with rice, bread, or tortilla chips.
how to store Hearty Vegan Chili
Cool the chili to room temperature, then store in an airtight container. Keep in the fridge for up to 4 days. Freeze in portions for up to 3 months. Thaw in the fridge before reheating.
tips to make Hearty Vegan Chili
- Use low-sodium broth to control salt.
- Stir in corn near the end if you want it firm.
- For more depth, brown the chopped onion and pepper in a pan before adding.
- If you want a smoky note, add a small pinch of smoked paprika.
- For a different twist, try the roasted poblano pepper beef chili for ideas to add roasted peppers or spices.
variation (if any)
- Add cooked lentils for more texture.
- Use sweet potatoes or carrots for extra veg.
- Make it spicier with diced jalapeño or more chili powder.
- Omit corn or add other beans like pinto or cannellini.
FAQs
Q: Can I make this on the stove instead of a slow cooker?
A: Yes. Combine ingredients in a pot, bring to a simmer, and cook covered on low for 45–60 minutes, stirring now and then.
Q: Is this recipe spicy?
A: It is mild to medium. Add more chili powder or fresh chiles to make it hotter.
Q: Can I use dried beans?
A: Yes, but soak and cook them first. Add fully cooked beans to the recipe.
Q: Can I make this gluten-free?
A: Yes. The ingredients are naturally gluten-free, but check canned ingredient labels to be sure.
Q: How do I thicken the chili?
A: Mash a cup of beans into the chili and stir, or let the chili cook uncovered for a while to reduce the liquid.
Conclusion
This Hearty Vegan Chili is simple, full, and great for a weeknight or meal prep. For more vegan chili ideas and tips, see The Best Vegan Chili – Rainbow Plant Life.
Hearty Vegan Chili
Ingredients
Method
- In a slow cooker, combine the black beans, kidney beans, diced tomatoes, bell pepper, onion, garlic, vegetable broth, chili powder, cumin, salt, and pepper. Stir to combine.
- If using, add corn to the mixture.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, taste and adjust seasoning as needed.
- Serve hot in bowls. Add toppings like chopped cilantro, avocado, or a squeeze of lime. It goes well with rice, bread, or tortilla chips.