Cozy Kickin Vegan Chili Weeknight Winner

Recipe Introduction

Quick Hook

Fancy a bowl of something warm and comforting? Ever wondered how to make a truly satisfying, plant based chili? This Easy Homemade Vegan Chili recipe is your answer! It's packed with flavour and so simple to make.

Brief Overview

Chili, originating from the Americas, is a dish loved worldwide. Our vegan chili recipe takes this classic and makes it accessible to everyone.

Ready in under an hour, this is a quick vegan chili perfect for a weeknight. This yields about six generous servings.

Main Benefits

This plant based chili is not only delicious but also super good for you. Packed with protein and fiber, it's a healthy and hearty meal.

This comfort food vegan recipe is ideal for chilly evenings or potlucks. Honestly, it's the easiest and most flavourful homemade vegan chili you'll ever make!

Time to Get Your Chili On!

So, you're craving a bowl of hearty, flavourful chili, right? And you're looking for a vegan chili recipe ? Well, you've come to the right place! We're about to dive into a recipe for the ultimate Easy Homemade Vegan Chili that's not only delicious but also budget friendly and packed with goodness.

It's the type of meal you can whip up on a weeknight without stressing.

This weeknight vegan chili is one of those recipes that just keeps on giving. Not only is it super easy, but it's also incredibly versatile.

Want to add a bit more heat? Throw in an extra jalapeño. Prefer a milder flavour? Just leave it out.

The beauty of this recipe is that you can really make it your own. Plus, it's a fantastic way to sneak in some extra veggies!

The secret to a great chili, in my humble opinion, lies in the spices. A good blend of chili powder, cumin, and smoked paprika can transform simple ingredients into a symphony of flavours.

But enough chit chat, let’s get cooking!

Ingredients & Equipment: Get Ready to Chili!

Right then, let's talk about what you'll need for this cracking Easy Homemade Vegan Chili . It is real, proper comfort food vegan .

Honestly, it's so simple, even I, with my sometimes questionable kitchen skills, can nail it every time. It's also incredibly budget friendly vegan chili , which is always a win, isn't it?

Main Ingredients: The Heart of the Chili

Alright, let's get down to the nitty gritty. Here's what you'll need, measurements and all, for this delicious vegan chili recipe :

• Olive Oil: 1 tbsp (15 ml) . Any good olive oil will do.
• Yellow Onion: 1 large , diced (about 1 cup / 150g ).
• Garlic: 2 cloves , minced (about 1 tsp / 5g ). Fresh garlic is always best, you know?
• Red Bell Pepper: 1 , diced (about 1 cup / 150g ). Choose a firm pepper.
• Jalapeño: 1 , seeded and minced (optional). If you like spicy vegan chili .
• Chili Powder: 2 tbsp (30 ml) . Go for a good quality chili powder.
• Ground Cumin: 1 tsp (5 ml) .
• Smoked Paprika: 1 tsp (5 ml) . This adds such a lovely depth of flavour.
• Dried Oregano: ½ tsp (2.5 ml) .
• Cayenne Pepper: ¼ tsp (optional) . If you want extra heat.
• Crushed Tomatoes: 1 (28 oz / 794g) can . Look for good quality, rich crushed tomatoes.
• Kidney Beans: 1 (15 oz / 425g) can , drained and rinsed.
• Black Beans: 1 (15 oz / 425g) can , drained and rinsed.
• Vegetable Broth: 1 cup (240 ml) .
• Frozen Corn: 1 cup (120g) .

Seasoning Notes: Spice Up Your Life!

This is where you can really make this homemade vegan chili your own. The spice combination is crucial for that authentic chili flavour.

Don't be afraid to experiment. Smoked paprika is honestly the key, really makes this recipe sing. Want a bit more of a kick? Add a pinch more cayenne.

If you don't have smoked paprika, a regular sweet paprika will do in a pinch. Just won’t have quite the same depth.

Equipment Needed: Keep it Simple

You don't need a load of fancy kit for this easy vegan chili . Promise!

• Large Pot or Dutch Oven . A large, heavy bottomed pot is perfect.
• Wooden Spoon or Spatula . For stirring, naturally.
• Can Opener . Unless you're some sort of can-opening ninja.
• Measuring Cups & Spoons . Get those amounts right.
• Knife and Cutting Board .

Honestly? That’s it! This weeknight vegan chili recipe is designed to be accessible. You probably have everything you need already! So, get your stuff, and let's get cooking this quick vegan chili .

You'll love this plant based chili I promise.

Cozy & Kickin' Vegan Chili: Your Weeknight Winner!

Honestly, who doesn't love a good chili? Especially when the weather's doing its best impression of the Arctic! So, let’s dive into this Easy Homemade Vegan Chili that's not only plant based but unbelievably delicious and easy.

Think of it as a big hug in a bowl. It is comfort food vegan at its finest. Trust me, your search for the perfect vegan chili recipe ends here.

Prep Like a Pro: Your Mise en Place

First things first, let's get our ducks in a row. Dice 1 large yellow onion , mince 2 cloves of garlic , and chop 1 red bell pepper .

Seed and mince 1 jalapeño if you're feeling brave and want that spicy vegan chili . Open those cans of kidney beans , black beans , and crushed tomatoes .

Rinse the beans! It's the secret to avoiding, uh, musical repercussions later on.

Chili Time: The step-by-step

1. Sauté the diced onion in 1 tbsp olive oil over medium heat for about 5 minutes . We want it soft and translucent, not burnt.
2. Add the minced garlic, red bell pepper, and jalapeño (if using). Cook for another 3 minutes , until fragrant. Oh my gosh, the smells!
3. Stir in your spices: 2 tbsp chili powder , 1 tsp ground cumin , 1 tsp smoked paprika , ½ tsp dried oregano , and ¼ tsp cayenne pepper (optional). Cook for 1 minute . This step is crucial for blooming the spices and unleashing their flavour.
4. Pour in the 28 oz can of crushed tomatoes , 15 oz can of kidney beans , and 15 oz can of black beans . Stir to combine all those yummy ingredients.
5. Add 1 cup vegetable broth . Bring to a simmer, then reduce heat, cover, and cook for at least 20 minutes , or up to 45 minutes . The longer it simmers, the better that homemade vegan chili flavour gets.
6. Stir in 1 cup frozen corn during the last 5 minutes of cooking. Cook until heated through, stirring occasionally.
7. Season with salt and pepper to taste. Ladle into bowls and garnish with your favourite vegan chili toppings .

Pro Tips and Tricks

Want to elevate your easy vegan chili ? A splash of apple cider vinegar at the end brightens everything up.

Avoid overcooking the corn, it turns mushy. If you're making this ahead (which I highly recommend for a weeknight vegan chili ), wait to add the corn until you reheat it.

Leftovers taste even better the next day, honestly!. Plus, this plant based chili is so budget friendly , you won't break the bank making it.

Recipe Notes for Your Cozy & Kickin' Easy Homemade Vegan Chili

Okay, so you're about to dive into making this Easy Homemade Vegan Chili . Ace! Before you get going, I wanted to share a few notes that'll help you nail it.

This weeknight vegan chili is dead simple, I swear, but a little extra info never hurt anyone. Plus, I wanna share some top tips based on my own kitchen adventures.

Serving Suggestions: Let's Get Fancy (Or Not!)

Right, plating! Honestly, most nights, I just chuck this into a bowl. But if you're having mates over, here are ideas.

For a rustic vibe, serve in earthenware bowls. Top with a dollop of vegan sour cream (Oatly is my go-to!) and a sprinkle of fresh coriander, known stateside as cilantro.

A wedge of lime always brightens things up.

On the side? Crispy tortilla chips are always a winner. Cornbread, if you're feeling fancy. For drinks, a light Mexican beer or even just a refreshing lemonade works.

I've even served it with a cheeky glass of red - don't tell anyone.

Storage Tips: Make It Last (If It Does!)

Right, so you've got leftovers? Rare in my house, but hey! In the fridge, this plant based chili will last for 3-4 days in an airtight container.

It actually tastes even better the next day, honestly! I find that letting the flavours meld overnight is key.

Fancy freezing some? Go for it! Let it cool completely first. Then, portion it into freezer safe containers or bags. It'll keep for up to 3 months.

To reheat, just thaw it in the fridge overnight and then heat it gently on the stovetop, or zap it in the microwave.

Easy peasy.

Variations: Making It Your Own Vegan Chili Recipe

Honestly, that's where it gets really fun! What about throwing in some sweet potato for a bit of sweetness? Or add a tin of green lentils if you prefer quick vegan chili to black beans!

If you're gluten-free, you're already sorted. If you are watching your spice level? Halve the chilli powder. And if you are not a jalapeno fan, just skip it altogether! This recipe is super flexible.

Nutrition Basics: Good for You, Body and Soul

This budget friendly vegan chili isn't just tasty; it's packed with goodness! We are talking about plant based protein, tons of fibre, and loads of vitamins from those veggies.

According to a study done in 2023, people who eat vegan are 25% less likely to suffer of heart decease.

Each serving has around 320 calories, with 15g protein and 15g fiber! It's comfort food vegan and proper good for you.

Seriously, give this homemade vegan chili a go. I reckon you will love it. And you'll see why this easy vegan chili is a total hit! You got this!

Frequently Asked Questions

Can I make this Easy Homemade Vegan Chili ahead of time? You know, meal prep like a proper domestic goddess?

Absolutely, you can! In fact, Easy Homemade Vegan Chili often tastes even better the next day as the flavours have had more time to meld together. Store it in an airtight container in the fridge for up to 3-4 days. It's perfect for batch cooking on a Sunday and having ready for quick weeknight dinners.

How do I adjust the spice level in this Easy Homemade Vegan Chili? I like it hot, hot, hot!

Spice it up, buttercup! To increase the heat, add more jalapeño (with seeds for extra kick) or a pinch or two of cayenne pepper. You could even introduce some finely chopped scotch bonnets if you are brave enough. For a milder flavour, use less chili powder or omit the jalapeño entirely.

A dollop of vegan sour cream or yogurt will also help cool things down when serving.

What are some good topping ideas for this vegan chili? I'm looking for something a bit more exciting than just boring old coriander!

Let's get those toppings poppin'! Classic choices like chopped fresh cilantro (coriander) and vegan sour cream are always a winner, but why not try diced avocado for creaminess, a squeeze of lime for tanginess, or some crunchy tortilla chips for texture? Vegan cheese shreds also melt beautifully into the hot chili.

A bit of vegan pesto adds a fresh herby flavour that goes down a treat.

Can I freeze this Easy Homemade Vegan Chili? I always make way too much!

Good news, yes you can! Vegan chili freezes really well. Allow it to cool completely before transferring it to freezer safe containers or bags. It will keep in the freezer for up to 2-3 months.

When you're ready to eat, thaw it overnight in the fridge or use the defrost setting on your microwave, then reheat gently on the stovetop or in the microwave.

I don't have all the beans listed. Can I substitute other kinds in this Easy Homemade Vegan Chili?

Absolutely! This chili is very forgiving. Feel free to use whatever beans you have on hand. Pinto beans, cannellini beans, or great northern beans all work well as substitutes for kidney or black beans. Just ensure they are cooked before adding them to the chili.

Using different types of beans adds its own flavour profile, so you can really customise it!