There’s nothing quite as comforting as a bowl of chili, and this vegan version brings all the hearty, satisfying flavors you love without any animal products. Loaded with kidney beans, tomatoes, and a touch of sweetness from coconut sugar, this vegan chili is both nourishing and delicious. Whether you’re warming up on a cold day or need an easy, wholesome meal, this dish will fill you up while keeping things simple and healthy. Plus, with just 12 ingredients or less, it’s an easy go-to recipe that anyone can make!
You Will Need…
The ingredients for this vegan chili are pantry staples, making it easy to whip up on a weeknight. Let’s take a look at what you’ll need:
- Kidney Beans: These beans are the backbone of any good chili, providing protein, fiber, and a hearty texture. They’re filling and nutritious, making this chili a complete meal.
- Tomatoes: Using both diced tomatoes and tomato paste helps give the chili its rich, thick base. Tomatoes are also high in antioxidants like lycopene, adding a nutritional boost to the dish.
- Carrot: This ingredient may not be typical in traditional chili recipes, but it adds a subtle sweetness and an extra layer of texture, boosting the overall nutrition.
- Coconut Sugar: Just a tablespoon of coconut sugar enhances the natural sweetness of the tomatoes while balancing the spiciness of the chili powder. Coconut sugar is a lower-glycemic alternative to traditional sugars.
- Onion and Garlic: Essential aromatics that build the foundation of the chili’s flavor. The onion adds sweetness, while the garlic provides a robust, savory element.
- Spices: Chili powder, cumin, and smoked paprika give the chili its warm, smoky flavor. These spices provide depth and heat without overpowering the other ingredients.
How to Make
Making this vegan chili is simple and straightforward, requiring just a few easy steps:
- Sauté the Vegetables: Start by heating olive oil (or vegetable broth for an oil-free option) and sautéing the diced onion and carrot until softened. This process helps develop the natural sweetness in the vegetables and creates a flavorful base for the chili.
- Add the Beans and Tomatoes: Stir in the kidney beans, diced tomatoes, tomato paste, and coconut sugar. The beans provide protein and heartiness, while the tomatoes give the chili its rich and thick texture.
- Season and Simmer: Add chili powder, cumin, smoked paprika, salt, and pepper. Let the mixture simmer for 20-25 minutes, allowing the flavors to meld together and the chili to thicken.
- Serve and Enjoy: Adjust seasoning as needed and serve the chili hot. Garnish with your favorite toppings, like avocado slices, cilantro, or vegan sour cream.
A Cowboy Tale
Chili is often associated with rugged cowboys and the Old West, but its origins go much deeper. Chili, or “chili con carne,” is believed to have originated in the southwestern United States, particularly in Texas, where it became a staple for cowboys during long cattle drives. It was an easy-to-make, one-pot dish that could be cooked over an open fire using preserved ingredients like dried chilies, beans, and meat.
While the traditional version of chili was heavy on the beef, over the years, the dish has evolved to accommodate various dietary preferences. The plant-based version you’re about to enjoy is a modern twist on this cowboy classic, retaining all the heartiness and flavor while ditching the meat. It shows how chili has transformed from a rustic, utilitarian meal into a beloved dish that can be enjoyed by everyone, no matter their dietary choices.
Takeaway
This Best Vegan Chili is a perfect example of how comforting, hearty meals can be made without animal products. It’s rich in flavor, packed with wholesome ingredients, and offers a nod to the cowboy origins of traditional chili. Whether you’re vegan or just looking for a healthy meal, this chili is sure to warm your heart and soul!
Best Vegan Chili
Ingredients
- 2 tablespoons olive oil (or vegetable broth for oil-free)
- 1 large onion (diced)
- 2 garlic cloves (minced)
- 1 large carrot (diced)
- 30 oz kidney beans – 2 cans (drained and rinsed)
- 28 oz diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon coconut sugar
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Sauté the veggies: In a large pot, heat olive oil (or vegetable broth for oil-free) over medium heat. Add the diced onion and carrot, and cook for 5-7 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
- Add the beans and tomatoes: Stir in the kidney beans, diced tomatoes (with juice), tomato paste, and coconut sugar.
- Season: Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine all the ingredients well.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
- Serve: Adjust the seasoning to taste, and serve hot! You can top the chili with avocado slices, vegan sour cream, or fresh cilantro if desired.
