Hearty One-Pot Vegan Chili Recipe
🎉 Introduction
This Hearty One-Pot Vegan Chili is the perfect dish for cozy nights or casual gatherings. Packed with protein-dense beans, vibrant vegetables, and a rich tomato-based sauce, this chili is not only satisfying but also easy to prepare. With just one pot and around 40 minutes of your time, you’ll have a delicious meal that warms the heart and pleases the palate. Spice it up with your favorite chili peppers to adjust the heat to your liking!
🧰 Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Chopping board
- Knife
🛒 Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 2 medium carrots, diced
- 1 zucchini, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups vegetable broth
- 1-2 fresh chili peppers, diced (adjust to taste)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh cilantro for garnish (optional)
👩🍳 Directions
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat.
Step 2: Add the diced onion and garlic to the pot, and sauté for about 3-4 minutes until the onion becomes translucent.
Step 3: Stir in the bell pepper, carrots, and zucchini, cooking for another 5 minutes until they start to soften.
Step 4: Add the diced fresh chili peppers, chili powder, cumin, smoked paprika, salt, and pepper, stirring to combine everything well.
Step 5: Pour in the diced tomatoes, tomato sauce, kidney beans, black beans, and vegetable broth. Stir until all ingredients are well mixed.
Step 6: Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 25 minutes, stirring occasionally.
Step 7: Taste and adjust the seasonings as needed before serving.
Step 8: Ladle the chili into bowls and garnish with chopped fresh cilantro if desired.
🍽️ Servings & Timing
Serves 6 | Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes
🧊 Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of vegetable broth if needed to loosen the chili.
🥄 Variations
- Add corn for a touch of sweetness and texture.
- Use different beans like pinto or navy beans for a unique flavor.
- Incorporate diced sweet potatoes for added nutrition and sweetness.
- Top with avocado slices or dairy-free sour cream for creaminess.
❓ FAQs
Q: Can I make this chili ahead of time?
A: Yes, this vegan chili can be made a day in advance. Just store it in the refrigerator and reheat before serving.
Q: Is this chili gluten-free?
A: Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to check labels for any processed ingredients.
Q: What can I serve with vegan chili?
A: Vegan chili pairs well with cornbread, tortilla chips, or a simple green salad.
Q: How can I make this recipe spicier?
A: To increase the heat, add more fresh chili peppers or a pinch of cayenne pepper.
Q: Can I freeze vegan chili?
A: Yes, you can freeze the chili in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.
Q: What vegetables can I add to the chili?
A: Feel free to add any vegetables you like, such as corn, bell peppers, or even spinach.
Q: Is this chili high in protein?
A: Yes, the combination of beans provides a great source of plant-based protein.
Q: Can I use canned beans?
A: Absolutely! Canned beans are perfect for this recipe; just ensure they are drained and rinsed before adding.
Q: What type of tomato products should I use?
A: You can use any brand of diced tomatoes and tomato sauce, but diced tomatoes can be fire-roasted for extra flavor.
Q: Is this recipe suitable for meal prep?
A: Yes, this chili is great for meal prep and can be portioned and stored for easy meals throughout the week.
🏁 Conclusion
This Hearty One-Pot Vegan Chili is an ideal meal for any day of the week. With its delicious blend of flavors and textures, it’s sure to become a family favorite. Whether you’re looking for a comforting dish on a chilly night or a hearty meal to share with friends, this chili delivers satisfaction in every bowl. Plus, with minimal cleanup and maximum flavor, you can’t go wrong with this recipe!
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and garlic to the pot, and sauté for about 3-4 minutes until the onion becomes translucent.
- Stir in the bell pepper, carrots, and zucchini, cooking for another 5 minutes until they start to soften.
- Add the diced fresh chili peppers, chili powder, cumin, smoked paprika, salt, and pepper, stirring to combine everything well.
- Pour in the diced tomatoes, tomato sauce, kidney beans, black beans, and vegetable broth. Stir until all ingredients are well mixed.
- Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 25 minutes, stirring occasionally.
- Taste and adjust the seasonings as needed before serving.
- Ladle the chili into bowls and garnish with chopped fresh cilantro if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of vegetable broth if needed to loosen the chili. Variations:
- Add corn for a touch of sweetness and texture.
- Use different beans like pinto or navy beans for a unique flavor.
- Incorporate diced sweet potatoes for added nutrition and sweetness.
- Top with avocado slices or dairy-free sour cream for creaminess.
