Do you enjoy chili, but would prefer a super cheap meatless version you can make yourself? Check out this Vegan Chili recipe we made! It’s the perfect fall/winter food, it’s packed with beans and vegetables, and is ohhhh so delicious.
What you’ll need:
- 1 red onion
- 1 red bell pepper
- 2 carrots (or 8-10 baby carrots)
- 2 celery sticks
- 1/2 tsp salt
- 2 Tbsp olive oil
- 4 tsp minced garlic
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp paprika
- 28-30oz crushed tomatoes
- 1 tsp oregano leaves
- 28-30oz of black beans
- 28-30oz pinto beans
- 2 cups water
- 1 bay leaf
Chili Chop, Chop
Set up a large pot on the stove over medium heat and add the olive oil until it’s warm and shimmering. Chop the celery, carrots, onions, and the bell pepper and add them to the pot. Add a dash of salt and stir occasionally while the ingredients cook. Keep this up until the vegetables are soft.
Spicy
Add all the spices (minus the bay leaf) and the garlic to the pot and cook for about a minute.
Simmer
Drain the black and pinto beans and add them to the pot along with the crushed tomatoes and all its liquids. Add the 2 cups of water and the bay leaf before stirring until all the ingredients are combined. Lower the heat and allow the chili to simmer for 30 minutes to an hour, depending on how soupy you’d like the chili to be.
And there you have it! A delicious, healthy, and hearty option that doubles as a wonderfully warm dish, perfect for the fall (and soon to be the winter, eek!)
If you’re looking for more vegan and vegetarian recipes check out what we’ve done with tofu nuggets, taco salad, kale chips, and pumpkin seeds!
