The Ultimate Hearty Vegan Chili Proper Good Comfort Food
Table of Contents
Recipe Introduction
Quick Hook
Fancy a proper hearty meal that warms you right up? This is THE BEST VEGAN CHILI you'll ever taste. It's smoky, rich, and has a secret ingredient that'll knock your socks off!
Brief Overview
Chili has a long history, originating from the southwestern US and Mexico. This Vegetarian Chili Recipe is proper easy and only takes about an hour.
It makes enough for 6-8 people. Perfect for a family dinner or a casual get-together.
Main Benefits
This Hearty Vegan Chili is packed with plant based protein and fiber. It's perfect for a cold winter's night. What makes this recipe special? The sneaky bit of cocoa!
Why This Chili's a Game Changer
Honestly, you know? I used to think vegan chili was a bit… well, bland. But then I stumbled upon this recipe and oh my gosh ! It's a total game changer.
And now, I am going to show you the best vegan chili recipe ever.
I reckon the secret is the cocoa. It adds this amazing depth of flavour that you just wouldn't expect. Trust me on this.
The Shopping List: Your Arsenal of Flavors
Right, let's get down to brass tacks. Here's what you'll need to make this Easy Vegan Chili Recipe magic happen.
This is Vegan Chili with Cocoa and let's make sure to don't forget it!
Aromatics and Base : Olive oil, onion, garlic, red and green bell peppers, and jalapeño (if you're feeling brave!).
Spice Power : Chili powder, cumin, smoked paprika, oregano, cayenne pepper (optional), salt, and pepper. Get those taste buds singing!
The Heart of the Chili : Crushed tomatoes, kidney, black, and pinto beans, corn, vegetable broth, tomato paste, and cocoa powder. Yes, cocoa!
Garnish (Optional) : Vegan sour cream or yogurt, vegan cheese, avocado, cilantro, and lime wedges. It's all about the toppings, innit? The ingredients is the key to prepare The Best Vegan Chili .
Let's Talk Prep Time (Don't Panic!)
Alright, prepping the ingredients for the Plant Based Chili Recipe shouldn't take longer than 20 minutes . Chop the veggies, measure the spices, and rinse the beans.
It is a lot easier than it looks, you will see!.
Ingredients & Equipment for The Best Vegan Chili
Right, let's get down to brass tacks. You need the right bits and bobs to make the best vegan chili , you know.
I am talking about the kind that has your mates begging for the recipe. This Vegan Chili Recipe is dead easy, trust me.
Main Ingredients
- Olive oil: 2 tablespoons (30ml). Nothing fancy, just something decent.
- Onion: 1 large , diced (about 1 cup/150g). Brown or yellow, whatever you've got, really.
- Garlic: 2 cloves , minced (about 2 teaspoons/10g). Fresh is best, obvs.
- Bell peppers: 1 red , 1 green , diced (about 1 cup/150g each). Adds a bit of colour, innit?
- Jalapeño (optional): 1 , seeded and minced. Only if you like a bit of a kick.
- Chili powder: 2 tablespoons (30ml). Go for a proper chili powder blend, not just cayenne.
- Ground cumin: 1 teaspoon (5ml). This gives it that authentic Southwest flavour.
- Smoked paprika: 1 teaspoon (5ml). Adds that smoky depth.
- Dried oregano: ½ teaspoon (2.5ml). Don't skimp on this, it's important.
- Cayenne pepper (optional): ¼ teaspoon . For extra heat!
- Crushed tomatoes: 1 (28 ounce/800g) can . A good quality brand makes all the difference. Look for a rich red colour and a thick consistency.
- Kidney beans: 1 (15 ounce/425g) can , drained and rinsed.
- Black beans: 1 (15 ounce/425g) can , drained and rinsed.
- Pinto beans: 1 (15 ounce/425g) can , drained and rinsed. Can you say hearty vegan chili ?
- Corn: 1 (15 ounce/425g) can , drained (or frozen).
- Vegetable broth: 1 cup (240ml). Low sodium is a good shout.
- Tomato paste: 1 tablespoon (15ml). Adds a rich tomato flavour.
- Unsweetened cocoa powder: 1 ounce (28g) - Seriously , don't skip this! It is the secret weapon, mate!
Seasoning Notes
Honestly, the spice combo is what makes this vegetarian chili recipe sing! The chili powder, cumin, smoked paprika, and oregano are essential.
Cayenne is optional for heat. A little cocoa gives it amazing depth. If you are missing smoked paprika, a dash of liquid smoke will do in a pinch.
Equipment Needed
You don't need anything fancy. Just these few bits:
- A big Dutch oven or a heavy bottomed pot. Keeps the heat even.
- Chopping board and a decent chef's knife.
- Measuring spoons and cups. Obvious, really.
That's all there is to it, then! Now, time to get cooking easy vegan chili recipe !
Making The Ultimate Hearty Vegan Chili
Listen up, you! Fancy a bowl of something proper good? This isn't just any vegan chili recipe . This is THE BEST VEGAN CHILI you'll ever make.
Seriously. It's hearty, smoky, and so full of flavor, it'll become your go-to comfort food vegan chili in no time.
It's so easy even I can't mess it up.
Prep Steps
Right, let's get our ducks in a row. First up, the mise en place . Chop 1 large onion, mince 2 cloves garlic.
Dice 1 red bell pepper and 1 green bell pepper. Feeling brave? Mince 1 jalapeño pepper (optional). It’s all about being prepared, innit?
Organize your spices. This saves you time later. Got your 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 0.5 teaspoon oregano, and 0.25 teaspoon cayenne? Good.
step-by-step: Building the Best Vegan Chili
- Heat 2 tablespoons olive oil in a big pot. Medium heat, yeah?
- Chuck in the onion and cook for 5 minutes. Softened, not browned. Add garlic, peppers, and jalapeño (if using). Cook for 3- 5 minutes more.
- Stir in all those spices! Cook for 1 minute , stirring non-stop. Smells amazing, right?
- Add 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can each of kidney beans, black beans, pinto beans, and corn (all drained). Add 1 cup vegetable broth and 1 tablespoon tomato paste. The secret? Stir in 1 ounce unsweetened cocoa powder.
- Bring to a simmer, then turn the heat right down. Cover and simmer for at least 30 minutes , or up to 1 hour , stirring now and then. The longer, the better!
- Taste! Add more salt, pepper, or chili powder if you need.
- Serve it up!
Pro Tips: Unleash Your Inner Chili Master
Don't rush the simmer! Trust me, it's where the magic happens. The longer you simmer, the more flavors get to know each other.
Think of it as a proper good food party in your pot!
Seriously, don't skip the cocoa. It adds such a great depth to this smoky vegan chili . It’s like the secret handshake of plant based chili recipe .
If you want a spicier version of easy vegan chili recipe , adjust the jalapeño or cayenne. A little goes a long way, especially if you're a bit of a wimp like me.
Recipe Notes for THE BEST VEGAN CHILI
Honestly, this vegan chili recipe is so easy it's almost criminal! But to really nail it, here are a few of my hard earned tips and tricks.
You know? Stuff I wish I knew the first time I made it.
Plating Like a Pro!
Forget boring bowls! For the ultimate presentation, ladle your Hearty Vegan Chili into a cute earthenware bowl. Think rustic charm.
Top with a dollop of vegan sour cream, a sprinkle of chopped cilantro, and maybe a few slices of avocado for extra creaminess.
I reckon a lime wedge on the side brightens it all up. Serve it with warm cornbread. It is the perfect complement to the best vegan chili .
Fancy a beverage? A Mexican beer or a simple margarita cuts through the richness nicely.
Storing Your Easy Vegan Chili Recipe
Right, so you've made a huge batch of this comfort food vegan chili (because who makes just a little?). Leftovers are your best mate.
Let the chili cool completely before popping it into an airtight container. It will keep in the fridge for up to 3 days.
Wanna freeze it? Portion it into freezer bags or containers. It lasts for up to 3 months. To reheat, simply thaw overnight in the fridge and then gently heat on the stovetop.
Add a splash of water or broth if it seems a bit thick.
Tweaks and Twists for the Plant Based Chili Recipe
Fancy a bit of a change? For a gluten-free version, just make sure your vegetable broth is gluten-free. Swap out the corn for sweet potatoes if you want a sweeter chili, proper good for autumn! You can also add some vegan chorizo for a smoky vegan chili .
Goodness in a Bowl: Nutrition Basics
Each serving of this best vegan chili packs a punch! Roughly 350 calories, it's high in fibre and protein, thanks to all those lovely beans.
It is also relatively low in fat. All thanks to the rich, colourful vegetables.
So, there you have it! All my secrets to making THE BEST VEGAN CHILI . Don't be afraid to experiment and make it your own.
Get in the kitchen and make it happen, you got this.
Frequently Asked Questions
Is this really "THE BEST VEGAN CHILI" recipe? What makes it so special?
Well, we reckon so! What sets this chili apart is the depth of flavour, achieved through blooming the spices properly and that cheeky bit of cocoa powder. It adds a richness that you won't believe is vegan.
Plus, the long simmer time really allows the flavours to meld together, creating a proper good bowl of comfort food.
Can I adjust the spice level in this vegan chili recipe? I'm not a massive fan of super spicy food!
Absolutely! This recipe is easily customizable to your spice preference. If you're sensitive to heat, start with a small amount of jalapeño (or leave it out entirely!) and skip the cayenne pepper. Remember, you can always add more chili powder or a pinch of cayenne at the end to adjust it to your liking.
Taste as you go!
I don't have all the beans listed. Can I substitute different types of beans in THE BEST VEGAN CHILI?
You bet! This recipe is very forgiving. If you're missing kidney, black, or pinto beans, feel free to substitute with other varieties like cannellini beans, great northern beans, or even chickpeas. Each bean will offer a slightly different texture and flavour, so experiment and find your favourite combination.
Think of it as a bean bonanza, innit!
What's the best way to store leftover vegan chili? How long will it last?
Leftover vegan chili is fantastic! Allow the chili to cool completely before transferring it to an airtight container. Store it in the fridge for up to 3-4 days. It also freezes beautifully for up to 2-3 months. When reheating, add a splash of vegetable broth or water if it's thickened too much.
Can I make this vegan chili in a slow cooker or Instant Pot?
Certainly! For a slow cooker, sauté the aromatics and bloom the spices on the stovetop first. Then, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
For an Instant Pot, use the sauté function to bloom the spices, then add the remaining ingredients, seal the lid, and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.
Is THE BEST VEGAN CHILI healthy? What are the nutritional benefits?
Absolutely! This chili is packed with plant based protein from the beans, fiber from the vegetables, and essential vitamins and minerals. It's a hearty and satisfying meal that's low in saturated fat and cholesterol free. Plus, all those colorful veggies are loaded with antioxidants!
Just be mindful of the sodium content and adjust accordingly based on your broth and added salt.
The Ultimate Hearty Vegan Chili Proper Good Comf
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 10g |
| Fiber | 15g |