A warm, comforting vegan chili for a cold night in. This recipe is easy, healthy, oil free, and allergy friendly. Add some avocado for a creamy cool twist.
Homemade Vegan Chili has never been so easy
This vegan chili recipe is so, so easy to make and even more satisfying to eat. It’s lean and oil free, making it ideal for weight loss and anyone following a high carb low fat diet.
You can make this recipe in a saucepan or experiment with using a crockpot or instant pot. This chili is designed to be simple, fast, and all-around tasty. It’s the best vegan chili I’ve ever had. (we’ve literally been eating it back to back for the past two weeks.)
You’ll only need a few basic ingredients, one pot, and less than an hour to throw this chili together.
Controlling the spice
This chili can be pretty spicy depending on what pepper you choose to use.
That’s right. This recipe calls for fresh peppers! You can always use chili powder or flakes in their place if you want, but it just felt right to use fresh chilies, in a chili recipe. (right?!)
I buy these generic “red peppers” from the Asian market down the street. They’re bright red, fat, and about the size of my thumb (a little bit larger). Aside from that, I know nothing about them…
Anyways, I used an entire one of these chilies for the recipe, and that usually produces a medium heat chili. I think it’s just right, but if you’re serving this to small kids or people that may not enjoy the heat so much, then it’s probably best to cut back the spice a little bit.
On the other hand, you can always use no chili peppers or powder at all if you want a mild chili. The flavors are still great, with or without!
Where does Chili come from anyway?
National Geographic wrote this interesting post, “To Bean or Not to Bean: Jumping Into the Chili Debate” about the origins of Chili. Turns out, it’s a true American classic! Well, at least we think…
The creation of chili is thought to be attributed to Texas. Beanless chili is apparently Texas’s state dish. Some people want to debate how influenced it may have been from Mexico or Spain, but the chili as we know it today had certainly been shaped by America.
There’s even this great debate about whether or not chili should have beans in it. I had NO idea this was such a big thing! It may not appease Texas much, but I LOVE beans in my chili (especially since it’s vegan).
I’m sure Texas has more beef or meat in mind for their chili instead of beans. But the beans in this chili add so much texture and comforty flavors that I can’t imagine it without them. Not to mention protein!
How to make vegan chili
Start by washing and cutting your vegetables. Open all of the cans and drain the beans.
Heat 1/4 cup of water in a large pot over medium high. Add the onions, celery, bell pepper, garlic, and chili pepper to the pot and cook for about 5 minutes. Next, add the beans, tomatoes, and seasonings. Cook for 2 – 3 more minutes.
Add the vegetable broth to the pot. Cover and lower the heat to a simmer. Cook for 15 minutes, stirring occasionally throughout the process. Meanwhile, bring a separate pan with 2″ of water to a simmer. Using a lid and strainer basket, steam the kale for 3 minutes. Season the kale with salt, and set aside after cooking.
Once the chili has finished simmering, use and immersion blender to blend a third of it for a smoother, thicker texture. Stir everything together to check the consistency, blending more if you’d like.
Once your chili is just the way you like it, serve it hot with a side of the freshly steamed kale and topped with grated vegan parmesan. Add some cubed avocado for a fun, cooling twist.
Is this chili allergy safe?
This chili is extremely allergy-friendly! There’s no nuts, no dairy, no gluten, and no soy. Unless your allergic to delicious food, this chili should be safe. (hehe)
It contains no oils, refined ingredients, or meat, so it’s got added health benefits as well. Beans add plenty of iron and protein, and the veggies, tomatoes, and kale add an abundance of nutrients and flavor.
It’s the perfect kind of dish that’s very lean and healthy, but tastes super indulgent and rich. Win, WIN!
Perfect for parties or lazy dinners in a pinch
I love this chili when I need to get dinner on the table ASAP and have minimal fresh ingredients in my fridge. I always keep canned tomatoes and beans on hand for recipes just like this one.
It’s also such a hit with anyone I share it with. This vegan chili is the perfect crowd pleaser for potlucks, birthdays, or any upcoming event. Leave out the chili, and it’s perfect for kids too!
Give this recipe a try and let me know what you think in the comments section below. You are welcome to tag me @alderspirit or use the #alderspirit on any photos you share. I’d love to see how your chili turns out!
Easy Vegan Chili
Ingredients
- 1 medium yellow onion
- 2 stalks celery
- 5 cloves garlic
- 1 small red chili pepper (slightly larger than your thumb) (omit for mild chili)
- 1 red bell pepper
- 1 14.5 oz can diced fire roasted tomatoes
- 1 15 oz can red kidney beans
- 1 15 oz can black beans
- 1 tbsp lemon juice, fresh
- 1 tbsp coconut sugar
- 1 tbsp cumin
- 2 tsp parsley, dried
- 1 tsp coriander
- 1/2 tsp smoked paprika
- 1½ tsp salt
- 1/2 tsp pepper
- 1 cup vegetable broth
- 3 stems kale
- 1/4 cup vegan parmesean cheese (optional)
Instructions
- Start by washing all of your vegetables. Cut the onion, celery, and bell pepper down to a small dice, and mince the garlic and red pepper finely. De-stem the kale and break it apart with your hands into rough pieces. Open all of the cans. Drain the both beans and rinse off any excess bean water.
- In a large pot, bring 1/3 cup of water to a simmer. Add the onion, celery, garlic, red pepper, and bell pepper to the pan. Cook for 5 minutes, or until the onion begins to turn translucent.
- Add the fire roasted tomatoes, black beans, and kidney beans to the pan. Stir to combine, then add the lemon juice, coconut sugar, cumin, parsley, smoked paprika, salt, and pepper. Stir until everything is evenly coated. If you're experiencing sticking or burning on the bottom of the pan, add more water 1/4 cup at a time.
- Add the vegetable broth the pan and stir to combine. Cover the pot and reduce the heat to medium – low. Allow the chili to cook for 15 minutes, stirring every 5 minutes throughout the process.
- While the chili is cooking, add 2" of water to the bottom of a small saucepan, and bring it to a simmer over medium-high heat. Attach a strainer basket to the top of the saucepan and add the kale with a sprinkling of salt. Cover the pot with a lid and steam the kale for 3 minutes. Remove the kale from the pot and set aside for later.
- Once the chili is finished cooking, use an immersion blender to roughly blend 1/3 of the chili, leaving the other 2/3 untouched. Set aside the immersion blender, and stir the chili with a spoon to even out the texture.
- Add the cooked kale to the chili and stir to evenly mix it in. Serve immediately with some freshly grated vegan parmesean and your hot drink of choice. Any leftovers will keep in an airtight container in the fridge for 5 – 7 days.
Notes
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