Vegan Chili Recipe

vegan chili served in a bowl

During my now 5 week experiment eating Vegan Plus, one of my favorite recipes has been a vegan chili one my wife found online. Not to toot my own horn, but this is the best rootin’ tootin’ vegan chili in the known galaxy. To echo a comment about the vegan chili as found on the Doctor Oz website:

This recipe has made me a believer that meat is not needed to enjoy awesome chili!

How to make Vegan Chili “Meaty”

In addition to the the basic chili ingredients — beans, tomatoes, chili powder, I think this particular recipe gets it’s “meatiness” from ample use of carrots, celery, and onions. All these veggies serve to thicken the chili; the chopped carrots give it some meaty heft.

Carrots, Celery, Onions

Ingredients for Vegan Chili

  • 3 tbsp olive oil
  • 2 cups chopped onions, divided
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 3 cloves garlic, chopped
  • 2 cups chopped green and/or red bell pepper
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 (28-oz) can of diced tomatoes with liquid
  • 3 tbsp tomato paste
  • 1 (15-oz) can organic black beans, drained
  • 1 (15-oz) can organic kidney beans, drained
  • 1 (11-oz) can whole kernel corn, drained
  • 1 1/2 tbsp basil
  • 1 tbsp lime juice
  • 1/2 cup chopped cilantro

Directions for Vegan Chili

  1. Heat oil in a large saucepan over medium heat. Saute 1-1/2 cups of onions, celery and carrots until soft.
  2. Stir in peppers, garlic, chili powder and cumin. Cook about 6 minutes.
  3. Stir in tomatoes, tomato paste, beans, and corn. Season as desired (basil, salt and pepper).
  4. Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
  5. Stir in lime juice and cilantro just before serving.

vegan chili

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13 thoughts on “Vegan Chili Recipe

  1. Thanks for the recipe! I made this chili last night and I’ve got two quick questions. First, what do you do with the other 1/2 cup of onions? Is that reserved for a garnish? And second, do you not add any liquid other than the liquid from the canned tomatoes? I ended up adding some tomato sauce and water because it was too thick. (I used Eden organic diced tomatoes.) Thanks!

    • Emily: Yes, add the onions as garnish with the cilantro (or not!). I do not add any additional liquids — the photo shows without additional water and all drained cans. I found that the veggies contain a lot of water.

      I don’t recommend adding tomato sauce, however, as it will possibly overpower the other flavors. If it too thick for your liking, just add two or three cans of water.

  2. I made this for Super Bowl Sunday last year and sat it next to a bacon loaded chili I also made. Let’s just say, there was plenty of the bacon chili left over :-).

  3. It’s Super Bowl Sunday and off I go to the grocery store. I make this recipe often and am so glad to be able to jump to your sight to remind myself of how to make it!!

    • That’s good to hear – glad you enjoy it! On Feb 7, 2016 12:21 PM, “Ruminations From a Redhead” wrote:

      >

  4. Ah ha. I guess this is what happened the last time I tried to make vegan chili. The recipe called for tomato sauce, and then it tasted like tomato sauce so I kept adding chili powder until it became inedible. I will try this recipe with tomato paste and a can of tomatoes. 🙂

    • Think of paste as pure concentrated tomato flavor. Sauce has a bunch of other stuff including water, and fresh tomatoes are watered down. The secret is the paste! On Mar 10, 2016 12:24 PM, “Ruminations From a Redhead” wrote:

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