Hearty & Delicious Vegan Chili Recipe
Hearty, vegan chili by
=== INGREDIENTS ===
1 onion
1 red bell pepper roasted
I jalapeño roasted
1 poblano pepper roasted
1 ear of corn roasted and cut off the cob (optional)
4 cloves garlic
15 oz. can kidney beans
15 oz. can black beans (or pinto, etc.)
15 oz. can diced tomatoes (I use petite diced)
6 oz. tomato paste
6 oz. can of green chilies
2 cups vegetable broth
2 Tbsp. chili powder (use mild, or cut back if desired)
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. oregano
Salt to taste
Toppings of choice: green onion, avocado, cilantro, vegan sour cream, etc.
Optional: cayenne pepper or chipotle powder for a kick
=== DIRECTIONS ===
Pre-heat oven to 425 degrees. Roast all peppers at 425 until tender and slightly chard (about 12 minutes, this creates a smokey flavor and adds complexity to the dish). Remove from oven and dice once cooled and set aside.
In a large sauce pan over medium heat caramelize garlic and onions until a translucent golden color is obtained (12 minutes). Once the onions cook down add in cumin, paprika, chili powder and oregano. Stir often and cook for another 2 minutes. Now add your veggie broth and bring to a low simmer. Add in all other ingredients. Simmer on low for 25-30 minutes allowing the excess liquid to cook off and chili to thicken. Serve in big bowl to allow room for fun garnishes and don't forget the vegan sour cream!
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The BEST Vegan Chili | Spicy Vegan Chili | Fall Recipe Ideas | Chef Joya
Fall is the perfect time for warm, cozy recipes that you can make in a big batch and serve all week long. This vegan chili is hearty, spicy, and of course packed with flavor! This recipe is from my NEW cookbook releasing this fall!
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Vegetarian Chili
This super simple, healthy, feel-good Vegetarian Chili is fantastic any time of year that you make it. Made with kitchen and pantry staples, this recipe is the perfect hearty one-pot meal.
Full Recipe:
It’s so flavorful that you won’t even believe that there isn’t any meat in this chili!
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Quick & Easy Vegetarian Chili! #vegetarian #chili #shorts
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Quick Vegetarian Chili (You Won't Miss the Meat) | WEEKNIGHTING
Head to to save 10% off your first purchase of a website or domain using code LAGERSTROM. Believe me when I tell you that vegetarian chili can be just as delicious and satisfying as meat-based chili. I'll show you a few simple moves to bring your veggie chili to the next level.
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????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
6.75qt LE CREUSET DUTCH OVEN:
LODGE CAST IRON SKILLET:
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RECIPE
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▪250g or 4c white onion, medium diced
▪100g or 3/4c poblano, medium diced
▪15g or 1Tbsp garlic, minced/pressed
▪Olive oil
▪Salt
▪25g or 2Tbsp tomato paste
▪40g (about 2) chipotle peppers in adobo, small diced
▪20g or 2 1/2Tbsp chili powder
▪15g or 2Tbsp smoked paprika
▪15g or 2Tbsp cumin
▪10g or 1 1/4Tbsp cocoa
▪500g or 2 1/4c veggie stock + extra to thin chile if needed
▪1 28oz can diced tomatoes
▪1 28oz can crushed tomatoes
▪200g or 1c red lentils
▪2 15oz cans black beans, drained and rinsed
▪2 15oz cans kidney beans with juices
▪225g frozen corn
▪10-15g or 3/4Tbsp soy sauce
▪10-15g or 1Tbsp brown sugar
▪10-15g or 1Tbsp apple cider vinegar
▪10-15g or 1Tbsp hot sauce
Heat large heavy bottomed pot over med high with a long squeeze of olive oil followed by onion, poblano, and a pinch of salt. Stir and saute until softened and onions are becoming translucent (2-3min).
Add garlic, stir and cook until fragrant. Add tomato paste, chipotle peppers, and spices. Stir and cook for about 30sec.
Add 500g veggie stock and tomatoes and stir well to combine (including scraping the bottom to prevent burning). Add lentils, stir, and bring to a boil. Reduce heat to medium low, cover, and simmer for 15-20min, stirring occasionally, until lentils are cooked through.
Add beans and corn, stir. Add a bit more veggie stock if needed to thin the chili. Cover (lid cracked) and bring to a simmer for 10 min.
Add soy sauce, brown sugar, vinegar, hot sauce, and pinch of salt to taste. Stir, taste, and adjust for seasoning (i typically add a little more salt).
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CHAPTERS:
0:00 Intro
0:25 Prepping and cooking off the aromatics
1:21 Building the flavor base
2:24 Deglazing and building the flavors and texture
3:43 Ad
4:46 Checking the chili cook and adding beans
6:32 Final seasoning and plate up
8:04 Let's eat this thing
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Vegetarian Chili: high protein and fibre | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 tablespoons canola oil
▢1 medium onion (chopped)
▢1 carrot (chopped)
▢1 red pepper (chopped)
▢1 small zucchini (chopped)
▢2 tablespoons tomato paste
▢1 tablespoon garlic minced
▢2 tablespoons chili powder
▢1 teaspoon cumin
▢½ teaspoon salt
▢1 can crushed tomatoes (798 ml/28 ounces)
▢1 can kidney beans (540 ml/18 ounces) drained and rinsed
▢1 can black beans (540ml/18 ounces) drained and rinsed
▢1 cup corn frozen
▢1 cup vegetable broth
▢2 tablespoons bbq sauce
▢shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired
Instructions
Place a large pot on medium-high heat, and add the oil.
Once hot, add the chopped onion, carrot, red pepper, and zucchini to the pot. Saute for 4-5 minutes or until softened.
Add tomato paste, minced garlic, chili powder, cumin, and salt to the pot. Cook and stir for 1 minute to let the spices get fully mixed in.
Add crushed tomatoes, kidney beans, black beans, corn, vegetable broth, and BBQ sauce. Stir and cover. Simmer on medium heat for 15-20 minutes or until vegetables are tender.
Garnish and serve with your favorite toppings