🌶️ Hearty Vegan Chili (Customizable & High-Protein)
Servings: 6
Prep Time: 15 minutes
Cook Time: 30–45 minutes
Meal Prep Friendly | Freezer-Friendly | One-Pot
🥄 Ingredients
Base:
- 1 tbsp olive oil or water (for sautéing)
- 1 large yellow onion, diced
- 1 bell pepper, diced (any color)
- 3 cloves garlic, minced
- 2–3 carrots, diced
- 1 stalk celery (optional), diced
- 1–2 jalapeños or chili peppers, minced (optional for heat)
Protein & Fiber:
- 1 can (15 oz) black beans, drained & rinsed
- 1 can (15 oz) kidney beans, drained & rinsed
- 1 can (15 oz) pinto or cannellini beans (or use cooked lentils)
- Optional protein boosters (choose 1–2):
- 1 cup cooked lentils
- 1 cup finely chopped mushrooms
- 1 cup crumbled extra-firm tofu or tempeh
- 1 package vegan ground (like Beyond, Gardein, etc.)
Tomatoes & Liquid:
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) crushed tomatoes or tomato sauce
- 1/2–1 cup vegetable broth (adjust for desired thickness)
Spices:
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- Salt & pepper to taste
- Optional: 1/2 tsp cocoa powder or a square of dark chocolate for depth
Optional Add-ins:
- 1 tbsp soy sauce or tamari (umami booster)
- 1 tsp maple syrup or a pinch of sugar (balances acidity)
- 1 tbsp tomato paste for richness
🔥 Instructions
- Sauté veggies:
- Heat oil in a large pot over medium heat.
- Add onion, carrot, celery, and bell pepper. Cook 5–7 minutes until soft.
- Add garlic and optional jalapeño; cook 1 more minute.
- Add proteins:
- Stir in your protein choices: tofu, lentils, vegan ground, or mushrooms.
- Cook for another 5–7 minutes until slightly browned and fragrant.
- Spice it up:
- Add chili powder, cumin, paprika, oregano, and cocoa powder (if using). Stir to coat everything in the spices.
- Add tomatoes & beans:
- Pour in diced tomatoes, crushed tomatoes, beans, and broth.
- Stir well, bring to a boil, then reduce to simmer.
- Simmer:
- Simmer uncovered for 20–30 minutes, stirring occasionally.
- Add more broth if it gets too thick. Taste and adjust seasoning.
- Finish:
- Stir in soy sauce and maple syrup if using.
- Let sit off-heat for 5–10 minutes to deepen the flavor.
🥣 Serving Suggestions
- Top with vegan sour cream, avocado slices, green onions, or cilantro
- Sprinkle with crushed tortilla chips, cornbread crumbs, or vegan cheese
- Serve with a side of vegan cornbread, rice, or over baked potatoes
🧊 Storage
- Keeps in the fridge for up to 5 days
- Freezes beautifully for up to 3 months
- Flavor improves after a day!
💡 Tips & Variations
- Add corn or diced zucchini for more veggies
- Use a slow cooker: Combine all ingredients and cook on low for 6–8 hours
- Make it spicy: Add chipotle in adobo or crushed red pepper flakes
- For a thicker texture, mash some beans in the pot or stir in a spoonful of cornmeal
