Easy Vegan Chili: A Hearty and Flavorful Weeknight Meal

Craving a warm, comforting, and utterly delicious meal that’s also quick and easy to prepare? Look no further than this incredible vegan chili recipe! Packed with plant-based protein, vibrant vegetables, and a smoky-spicy kick, this chili is perfect for busy weeknights, cozy weekends, or any time you need a satisfying and healthy meal. This recipe is incredibly versatile and adaptable to your own tastes and pantry staples. Whether you’re a seasoned vegan or just exploring plant-based eating, this chili is sure to become a new favorite.

## Why You’ll Love This Vegan Chili

* **Quick and Easy:** Ready in under an hour, making it perfect for weeknight dinners.
* **Hearty and Filling:** Loaded with beans, vegetables, and spices to keep you satisfied.
* **Vegan and Gluten-Free:** Suitable for a variety of dietary needs.
* **Customizable:** Easily adapted to your preferred level of spice and available ingredients.
* **Budget-Friendly:** Made with affordable and accessible ingredients.
* **Meal Prep Friendly:** Tastes even better the next day, making it ideal for meal prepping.
* **Freezer-Friendly:** Make a big batch and freeze for future meals.

## Ingredients You’ll Need

Here’s a rundown of the key ingredients you’ll need for this easy vegan chili:

* **Olive Oil:** Used for sautéing the vegetables. You can substitute with another vegetable oil if preferred.
* **Onion:** Diced yellow or white onion forms the base of the chili.
* **Bell Peppers:** A mix of red, green, and yellow bell peppers adds color, sweetness, and vitamins. Feel free to use just one color if that’s what you have on hand.
* **Jalapeño Pepper:** For a touch of heat! Adjust the amount to your spice preference. Remove the seeds and membranes for a milder chili.
* **Garlic:** Minced garlic adds a pungent and savory flavor.
* **Spices:** The spice blend is what gives this chili its signature flavor. You’ll need chili powder, cumin, smoked paprika, oregano, and a pinch of cayenne pepper (optional, for extra heat).
* **Canned Diced Tomatoes:** Use regular or fire-roasted diced tomatoes for added flavor.
* **Canned Tomato Sauce:** Provides a rich and smooth base for the chili.
* **Canned Black Beans:** Rinsed and drained black beans are the star of this vegan chili. You can substitute with other beans like kidney beans or pinto beans.
* **Canned Kidney Beans:** Adds another layer of flavor and texture. Feel free to use more black beans if you prefer.
* **Vegetable Broth:** Adds moisture and depth of flavor. Low-sodium vegetable broth is recommended.
* **Lime Juice:** A squeeze of fresh lime juice brightens up the flavors at the end.
* **Optional Toppings:** Avocado, cilantro, vegan sour cream, shredded vegan cheese, tortilla chips, green onions – the possibilities are endless!

### Detailed Ingredient List with measurements:

* 2 tablespoons olive oil
* 1 medium yellow onion, chopped
* 1 red bell pepper, chopped
* 1 green bell pepper, chopped
* 1 jalapeño pepper, seeded and minced (optional)
* 3 cloves garlic, minced
* 2 tablespoons chili powder
* 1 tablespoon cumin
* 1 teaspoon smoked paprika
* 1 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper (optional)
* 1 (28-ounce) can diced tomatoes, undrained
* 1 (15-ounce) can tomato sauce
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can kidney beans, rinsed and drained
* 4 cups vegetable broth
* 1 tablespoon lime juice
* Salt and pepper to taste
* Optional toppings: avocado, cilantro, vegan sour cream, shredded vegan cheese, tortilla chips, green onions

## Step-by-Step Instructions

Follow these simple steps to create a delicious and satisfying vegan chili:

**Step 1: Sauté the Vegetables**

* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes.
* Add the minced jalapeño pepper (if using) and garlic and cook for another minute until fragrant, being careful not to burn the garlic.

**Step 2: Add the Spices**

* Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, to toast the spices and release their flavors.

**Step 3: Add the Remaining Ingredients**

* Pour in the diced tomatoes (with their juice), tomato sauce, black beans, kidney beans, and vegetable broth.
* Stir well to combine all the ingredients.

**Step 4: Simmer the Chili**

* Bring the chili to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
* Stir occasionally to prevent sticking.

**Step 5: Adjust Seasoning and Add Lime Juice**

* After simmering, taste the chili and add salt and pepper to taste. Adjust the spices as needed. If you want more heat, add a pinch more cayenne pepper or a dash of hot sauce.
* Stir in the fresh lime juice to brighten the flavors.

**Step 6: Serve and Enjoy!**

* Ladle the chili into bowls and top with your favorite toppings, such as avocado, cilantro, vegan sour cream, shredded vegan cheese, tortilla chips, and green onions.
* Serve hot and enjoy!

### Detailed Instructions:

**Step 1: Sauté the Vegetables**

1. Gather all your ingredients. Chop the onion and bell peppers into bite-sized pieces. Mince the jalapeño (if using) and garlic.
2. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Make sure the pot is large enough to hold all the ingredients without overflowing.
3. Add the chopped onion and bell peppers to the pot. Cook, stirring occasionally, until the vegetables are softened and slightly translucent, about 5-7 minutes. This step helps to develop a deeper flavor base for the chili.
4. If using jalapeño, add the minced jalapeño pepper to the pot. Also, add the minced garlic. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 2: Add the Spices**

1. Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the pot.
2. Stir the spices into the vegetables, making sure they are evenly distributed. Cook for 1 minute, stirring constantly, to toast the spices and release their aromatic oils. This step is crucial for developing the rich and complex flavor of the chili.

**Step 3: Add the Remaining Ingredients**

1. Pour in the (28-ounce) can of diced tomatoes (with their juice) into the pot. The juice from the tomatoes will add moisture and flavor to the chili.
2. Add the (15-ounce) can of tomato sauce to the pot. The tomato sauce will help create a rich and smooth texture.
3. Rinse and drain the (15-ounce) can of black beans and add them to the pot. Rinsing the beans removes excess starch and helps prevent the chili from becoming too thick.
4. Rinse and drain the (15-ounce) can of kidney beans and add them to the pot. Like the black beans, rinsing the kidney beans removes excess starch.
5. Pour in the 4 cups of vegetable broth into the pot. The vegetable broth will add moisture and depth of flavor to the chili. You can use low-sodium vegetable broth to control the salt content of the chili.
6. Stir well to combine all the ingredients, ensuring that the spices are evenly distributed and that the beans and tomatoes are well mixed with the vegetables and broth.

**Step 4: Simmer the Chili**

1. Bring the chili to a simmer over medium heat. Once it starts to bubble, reduce the heat to low.
2. Cover the pot with a lid and let the chili simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together and the chili will thicken. For an even richer flavor, you can simmer the chili for up to 2 hours.
3. Stir the chili occasionally to prevent it from sticking to the bottom of the pot. If the chili becomes too thick, you can add a little more vegetable broth to thin it out.

**Step 5: Adjust Seasoning and Add Lime Juice**

1. After simmering, taste the chili and add salt and pepper to taste. Remember that the salt content of canned beans and vegetable broth can vary, so it’s important to taste and adjust the seasoning accordingly.
2. Adjust the spices as needed. If you want more heat, add a pinch more cayenne pepper or a dash of hot sauce. If you prefer a milder flavor, you can add a teaspoon of sugar or maple syrup to balance the acidity of the tomatoes.
3. Stir in the 1 tablespoon of fresh lime juice to brighten the flavors. The lime juice will add a touch of acidity that complements the richness of the chili.

**Step 6: Serve and Enjoy!**

1. Ladle the chili into bowls. Use a large ladle to scoop the chili into individual serving bowls.
2. Top with your favorite toppings. Avocado slices add creaminess and healthy fats. Fresh cilantro adds a bright and herbaceous flavor. Vegan sour cream adds richness and tanginess. Shredded vegan cheese adds cheesy goodness. Tortilla chips add crunch. Green onions add a mild oniony flavor.
3. Serve the chili hot and enjoy! This vegan chili is perfect on its own or served with a side of cornbread, rice, or a simple salad.

## Tips and Variations

* **Spice Level:** Adjust the amount of jalapeño pepper and cayenne pepper to control the spice level. For a milder chili, remove the seeds and membranes from the jalapeño pepper or omit it altogether. For a spicier chili, add more cayenne pepper or a dash of your favorite hot sauce.
* **Beans:** Feel free to experiment with different types of beans. Pinto beans, great northern beans, or even chickpeas would be delicious in this chili.
* **Vegetables:** Add other vegetables like corn, zucchini, or sweet potatoes for added nutrients and flavor.
* **Smoked Flavor:** For an even smokier flavor, add a teaspoon of liquid smoke to the chili while it’s simmering.
* **Thickening:** If you prefer a thicker chili, you can mash some of the beans with a fork or use an immersion blender to partially blend the chili.
* **Sweetness:** If you like a touch of sweetness, add a tablespoon of maple syrup or brown sugar to the chili.
* **Slow Cooker:** This chili can easily be made in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
* **Instant Pot:** To make this chili in an Instant Pot, sauté the vegetables and spices using the sauté function. Then, add the remaining ingredients and cook on high pressure for 10 minutes, followed by a natural pressure release.

## Serving Suggestions

This vegan chili is delicious on its own, but it’s even better with toppings! Here are some of our favorite serving suggestions:

* **Classic Toppings:** Avocado, cilantro, vegan sour cream, shredded vegan cheese, green onions, tortilla chips.
* **Hearty Sides:** Cornbread, rice, quinoa, baked potato.
* **Fresh and Flavorful:** A dollop of salsa, a sprinkle of lime zest, or a drizzle of hot sauce.
* **Creative Twists:** Top with pickled onions, roasted pepitas, or a scoop of vegan mac and cheese.

## Make Ahead and Storage Instructions

* **Make Ahead:** This chili tastes even better the next day, so it’s perfect for making ahead of time. Simply prepare the chili according to the instructions and store it in an airtight container in the refrigerator for up to 3-4 days.
* **Storage:** Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** This chili freezes beautifully. Allow the chili to cool completely, then transfer it to freezer-safe containers or zip-top bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
* **Reheating:** Reheat the chili in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

## Nutritional Information (Approximate per serving)

* Calories: 350-450
* Protein: 15-20g
* Fat: 10-15g
* Carbohydrates: 50-60g
* Fiber: 15-20g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.*

## Conclusion

This easy vegan chili is a flavorful, satisfying, and incredibly versatile meal that’s perfect for any occasion. With its simple ingredients, quick preparation, and endless customization options, it’s sure to become a staple in your kitchen. So gather your ingredients, fire up the stove, and get ready to enjoy a bowl of warm, comforting, and delicious vegan chili!

Enjoy your delicious and easy to make vegan chili!