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- 1 tablespoon olive oil - 1 medium yellow onion, diced - 3 garlic cloves, minced - 2 bell peppers (red and yellow), diced - 2 medium carrots, diced - 1 zucchini, diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 can (15 oz) corn, drained In this vegan chili, I focus on fresh vegetables and hearty beans. The olive oil helps sauté the onion and garlic, giving a nice base flavor. Using a mix of bell peppers adds sweetness and color. Carrots and zucchini bring in more nutrients and texture. The black and kidney beans provide protein, making this dish filling and satisfying. - 2 tablespoons chili powder - 1 tablespoon cumin - 1 teaspoon smoked paprika - 1 teaspoon ground coriander - Salt and pepper to taste Spices are key to making this chili flavor-packed. Chili powder gives it that classic chili taste. Cumin adds warmth, while smoked paprika brings a hint of smokiness. Ground coriander rounds out the flavors. Adjust salt and pepper to your taste for the perfect balance. - Fresh cilantro, for garnish - Lime wedges, for serving Garnishing with fresh cilantro brightens up the dish. Lime wedges add a zesty kick when squeezed over the chili. Both of these toppings make the chili look and taste even better. Serve it hot, and enjoy the burst of flavors with every bite! {{ingredient_image_1}} Start by chopping your vegetables. You need: - 1 medium yellow onion, diced - 3 garlic cloves, minced - 2 bell peppers (red and yellow), diced - 2 medium carrots, diced - 1 zucchini, diced Make sure to chop everything small for even cooking. Next, prepare your beans and canned items. You will use: - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 can (15 oz) corn, drained Now, heat 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion turns translucent. Next, add the diced bell peppers and carrots. Cook them for another 5 minutes until they start to soften. After that, stir in the diced zucchini and cook for an additional 3 minutes. Stir often to keep them from sticking. Now, it's time to add the beans and spices. Stir in the black beans, kidney beans, diced tomatoes with green chilies, and corn. Then, add 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of ground coriander. Don't forget to add salt and pepper to taste. Mix everything well to combine all the flavors. Pour in 2 cups of vegetable broth and bring the chili to a boil. Once it boils, reduce the heat to low. Let it simmer for about 30 minutes. This helps the flavors blend. Make sure to stir occasionally. After 30 minutes, taste your chili. Adjust the seasonings if needed. When you serve, top it with fresh cilantro and lime wedges for a bright finish. Enjoy your delicious vegan chili! To boost flavor, start with fresh ingredients. Fresh herbs and spices add brightness. Dried spices work too, but fresh ones pack a punch. Toast your spices in the pot before adding other ingredients. This small step can deepen their flavor. For a richer taste, try using a mix of fresh and dried spices. For the best pot, choose a heavy-bottomed one. A Dutch oven or cast iron pot works well. These types distribute heat evenly and prevent burning. Stir your chili often to avoid sticking. If you notice it starting to stick, add a splash of vegetable broth. This keeps your chili smooth and creamy. You can make chili ahead of time. It tastes even better the next day. Store it in the fridge for up to five days. For longer storage, freeze your chili in airtight containers. Let it cool before freezing. To reheat, thaw in the fridge overnight. Then warm it on the stove or in the microwave. Pro Tips Fresh Herbs Enhance Flavor: Adding fresh herbs like cilantro just before serving brightens the dish and adds a fresh dimension to the flavors. Spice It Up: If you like your chili with a kick, consider adding diced jalapeños or a pinch of cayenne pepper for extra heat. Meal Prep Friendly: This chili tastes even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the fridge. Customize Your Beans: Feel free to mix and match different types of beans based on your preference or what you have on hand, such as pinto beans or chickpeas. {{image_2}} You can easily adjust this recipe to fit your diet. For gluten-free options, use gluten-free broth. Check labels on canned ingredients to ensure they are gluten-free. For a low-sodium chili, choose low-sodium beans and broth. You can also skip added salt. Feel free to swap beans or veggies. Instead of black beans, try pinto or chickpeas. You can also use any fresh veggies you have. If you want more protein, add tofu or tempeh. Just cube them and toss them in with the other ingredients. To make a spicy version, add jalapeños. Chop them finely and add during the veggie stage. If you prefer a sweeter taste, add more bell peppers or corn. These small changes can really enhance the flavor of your chili. After making vegan chili, let it cool down. Store it in an airtight container. Refrigerate it within two hours of cooking. Make sure to use a clean spoon to avoid any germs. You can keep it fresh for up to five days in the fridge. If you want to keep it longer, freezing is a great option. To freeze your chili, use freezer-safe containers. Divide it into portions to make reheating easier. Leave some space in the container, as liquids expand when frozen. When you're ready to eat, thaw the chili in the fridge overnight. Reheat it on the stove or in the microwave. Stir it well to ensure even heating. Vegan chili lasts about five days in the fridge. In the freezer, it can last up to three months. Make sure to label your containers with the date. This way, you’ll know when to use it. Enjoy your delicious chili at its best by following these storage tips! To make vegan chili taste better, focus on fresh and quality ingredients. Use ripe tomatoes and fresh herbs. Seasoning is key. I recommend adding more chili powder, cumin, or smoked paprika. Taste as you cook. Adjust seasoning to your liking. A squeeze of lime juice brightens the flavors too. You can also add a dash of salt to enhance the taste. Yes, you can use other vegetables in your chili. Seasonal veggies work best. Try adding corn, sweet potatoes, or squash for sweetness. Spinach or kale can add a nice green touch. Each vegetable will bring its own flavor and texture. Feel free to mix and match based on what you have at home. Making vegan chili from scratch takes about 45 minutes. You need 15 minutes for prep and 30 minutes for cooking. This time lets the flavors blend well. If you want to save time, chop your veggies ahead of time. You can also cook it longer for richer flavor. In this blog post, we explored the key components of vegan chili. We started with the main ingredients, including various vegetables and beans. Next, we discussed essential spices and how to enhance the flavor. I shared step-by-step instructions to prepare and cook your chili to perfection. We also covered tips for customization and storage. In closing, vegan chili is not just easy to make; it’s full of flavor and nutrition. Enjoy experimenting with different ingredients and spices to make it your own. Happy cooking!

Ultimate Vegan Chili Delight

A hearty and flavorful vegan chili packed with vegetables and beans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegan
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 bell peppers red and yellow, diced
  • 2 medium carrots, diced
  • 1 medium zucchini, diced
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can kidney beans, drained and rinsed (15 oz)
  • 1 can diced tomatoes with green chilies (15 oz)
  • 1 can corn, drained (15 oz)
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • to taste salt and pepper
  • 2 cups vegetable broth
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.
  • Stir in the diced bell peppers and carrots. Cook for another 5 minutes until they start to soften.
  • Add the zucchini and cook for an additional 3 minutes, stirring frequently.
  • Stir in the black beans, kidney beans, diced tomatoes with green chilies, and corn.
  • Add the chili powder, cumin, smoked paprika, ground coriander, salt, and pepper. Stir well to combine all the ingredients.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Reduce the heat to low and let it simmer for about 30 minutes to allow the flavors to meld, stirring occasionally.
  • Taste and adjust seasonings if needed.
  • Serve hot, garnished with fresh cilantro and lime wedges on the side.

Notes

Serve with fresh cilantro and lime wedges for added flavor.
Keyword beans, chili, healthy, vegan, vegetables