Description
Spicy Mexican-inspired “best vegan chili recipe” delivers bold plant-based comfort without meat compromise. Hearty beans, roasted vegetables, and rich spices create a soul-warming bowl that satisfies hungry palates and nourishes with wholesome ingredients.
Ingredients
Scale
Vegetables and Aromatics:
- 1 medium onion, chopped
- 4 cloves garlic, finely minced
- 1 green pepper, chopped
- 1 medium carrot, grated
- 1–2 hot red chili peppers (optional)
Main Protein and Base:
- 4 cups cooked beans (kidney, black, pinto, or a mix)
- 560 grams (20 ounces) fresh diced tomatoes or 1 (20 ounces) can diced tomatoes
- 5 tablespoons tomato paste
- 2 cups water or vegetable broth
Spices and Seasonings:
- 2 teaspoons coconut sugar (or brown sugar/maple syrup)
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 teaspoons oil for frying
Instructions
- Warm a spacious cooking vessel over medium-low temperature, drizzling olive oil to coat the bottom.
- Introduce diced onions, allowing them to become translucent and release their aromatic essence.
- Incorporate minced garlic, finely chopped green pepper, and delicately grated carrots, sautéing until vegetables soften and develop a tender texture.
- Pour in crushed tomatoes and tomato paste, then sprinkle a harmonious blend of spices: cumin, onion powder, garlic powder, sea salt, freshly ground black pepper, smoky paprika, and a whisper of cayenne for gentle heat.
- Gently fold in pre-cooked beans, complementing with vegetable broth and a touch of coconut sugar to balance the flavor profile.
- Reduce heat to a gentle simmer, allowing the chili to gradually thicken and meld flavors, stirring periodically to prevent scorching.
- After approximately 35 minutes, assess the consistency and seasoning, making subtle adjustments to achieve a rich, robust taste.
- Transfer the aromatic chili to serving bowls, inviting creativity with an array of vibrant, complementary toppings like fresh cilantro, diced avocado, or plant-based sour cream.
Notes
- Boost protein by adding quinoa or extra beans for a more filling meal.
- Customize heat levels by adjusting cayenne pepper or adding diced jalapeños for spice lovers.
- Enhance depth of flavor by roasting vegetables before adding them to the chili, which intensifies their natural sweetness.
- Make ahead and refrigerate overnight to allow spices to meld, creating a richer, more complex taste profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg