Vegan Chilli

Vegan chili is a hearty and flavorful dish that's packed with plant-based proteins, vegetables, and spices. This dish is perfect for cold weather or when you're craving a warming, savory meal. Here's a simple recipe for vegan chili, made with a variety of beans and vegetables for a robust and satisfying flavor.

Ingredients

• 1 tablespoon olive oil or vegetable oil
• 1 large onion, diced
• 1 bell pepper (any color), diced
• 3 cloves garlic, minced
• 1 jalapeño pepper, diced (optional, for heat)
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon salt (more to taste)
• 1/4 teaspoon black pepper
• Optional toppings: avocado slices, chopped fresh cilantro, dairy-free sour cream, vegan cheese

Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until they soften, about 5-7 minutes. Add the garlic and jalapeño (if using) and sauté for another 2 minutes.

2. Add the Vegetables: Add the carrot, zucchini, and corn to the pot. Stir to combine and sauté for another 5 minutes, or until the vegetables begin to soften.

3. Add the Tomatoes and Beans: Add the diced tomatoes (including their juice), tomato paste, black beans, kidney beans, and pinto beans to the pot. Stir to mix everything together.

4. Add the Spices and Broth: Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Pour in the vegetable broth and stir to combine.

5. Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Let the chili simmer for 20-30 minutes, stirring occasionally. This allows the flavors to develop and the vegetables to soften.

6. Adjust Seasoning: Taste the chili and adjust the seasoning with more salt, pepper, or spices as needed.

7. Serve the Chili: Once the chili has simmered and the flavors have melded, serve it hot in bowls. Add your favorite toppings, like avocado slices, chopped fresh cilantro, dairy-free sour cream, or vegan cheese.

Tips for Success

• Control the Heat: If you prefer less heat, reduce or omit the jalapeño. For more heat, add additional chili powder or cayenne pepper.
• Mix and Match Beans: You can use any combination of beans you like, such as chickpeas or white beans.
• Storage and Freezing: This chili stores well. Keep leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat on the stove or in the microwave.
• Serving Suggestions: Serve the chili with crusty bread, tortilla chips, or over rice or quinoa for a complete meal.

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Enjoy your vegan chili! It's a versatile and hearty dish that can be customized to your taste and dietary preferences.