Recipe: Brian's Super Tasty Vegan Chili (Plant-Based, Oil-Free)
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By my calculations, we have made about 20 giant batches of chili in the past 14 months. That is a LOT of chili! Brian has had so many chances to experiment and tinker with the spice blend and honestly, every batch has been super tasty... BUT... he made this version a few weeks ago and I knew that he had finally nailed it. So I am officially dubbing this Brian’s Super Tasty Vegan Chili.
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Perfect Veggie Chilli | Jamie Oliver
The secret to this veg-packed chilli is dry-charring all the veg first, so you get a lovely smoky flavor right from the get go. Perfect for batch-cooking or doubling up to feed a crowd.
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EASY Plant Based Vegan Chili (in the Instant Pot)! WFPB, Oil-Free & HEALTHY!
Easy Plant Based Vegan Chili! This whole food plant based instant pot chili has been a favorite of ours for a while now! It's so easy to make (especially in the instant pot!) plus it's soy-free, gluten-free, oil-free.. and still packed with protein! The original recipe is from Chuck Underwood of Brand New Vegan (see recipe below), but since I've made this recipe quite a few times now, I've modified it to suit my tastes (as I recommend you do as well!) Hope you guys enjoy!
???? Other WFPB Recipes!
???? Other Instant Pot Recipes!
✨ Some items from this recipe!
Instant Pot (I LOVE my Instant Pot!)
Chili Powder:
???? Original Recipe:
Stovetop Version:
Check out Chuck's other recipes at Brand New Vegan:
???? My Modified Version
1 onion
3 cloves garlic
2 bell peppers
2 cups mushrooms
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. paprika (or smoked paprika)
2 tsp. cumin
3-4 TBL chili powder (This is not the same as cayenne pepper! It's actually not very spicy, just flavorful!)
2 cups vegetable broth (or water)
1620 mL beans (3 cans of beans @ 540 mL each)
800 mL chopped tomatoes
80 mL tomato paste
Optional: splash of molasses (if tomatoes are too acidic)
Optional: 1 cup frozen corn
Add everything into instant pot (up until tomatoes) and stir well. Add tomatoes & tomato paste and DO NOT stir (tomatoes can ignite the burn warning on IP). Press Bean/Chili button and set timer to 5 mins. Once IP has finished cooking, let the pressure release naturally for 10 minutes, and then release any remaining pressure by turning the nozzle to venting. Taste and adjust seasonings if needed. Enjoy!
✨ Nutritional Info for 1 serving (based on 9 servings, each serving = 300g)
Cals = 272,
Fat = 1.5, Carbs = 53g, Protein = 17
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VEGETARIAN CHILI | a healthy, one-pot vegetarian recipe you'll love!
This is everything a vegetarian chili should be with warming spices and aromatics, good-for-you vegetables, hearty beans, and whirls of comfort with every bite. It's truly a sensational dinner idea loved by vegetarian and non-vegetarians alike!
With the combination of diced vegetables, three different types of beans, and a smoky, rich broth, you won't even realize there's no meat involved. Now that's the beauty of plant-based, vegan, and vegetarian recipes.
It's easy, budget-friendly, healthy, perfect for meal prep, and a great one-pot meal! I can't wait to see you make it!
???? Printable Vegetarian Chili Recipe:
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► TIMESTAMPS:
00:00 Intro
00:35 Slice and dice the vegetables
03:46 Drain and rinse the canned beans
04:19 Saute the vegetables in a pot
04:50 Add the garlic and spices
05:22 Add beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf
06:09 Simmer for 30 minutes
07:10 Serve and garnish
07:43 Taste test
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DELICIOUS EASY VEGAN CHILI BEAN RECIPE | CORNBREAD
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EASY vegan Chili Recipe | HOW TO MAKE CHILLI
LAY HO MA everyone! I absolutely love making chili. Not only is it super easy to make, its just so comforting to eat. You can use it as a dip, on fries, on salad, or just straight up. Let's learn how to make vegan chili today! (chili as in the soup can also be spelt chilli, chili, or Chile).
Ingredients:
2-3 pieces garlic
1 onion
3 roma tomatoes
1 cup tomato sauce
1/4 cup black beans
1/2 cup frozen corn
1 tbsp olive oil
1 tsp cumin
1 tbsp chili powder
1 tbsp smoked paprika
1/4 of an avocado
1 tbsp fresh chopped cilantro
Directions:
1. dice up your garlic and onions and tomatoes
2. in a hot pan, add olive oil, garlic, and onions
3. season with salt and pepper, then add cumin, chili powder, and smoked paprika
4. stir and let the spices cook for about 2-3 minutes
5. add the tomatoes and stir
6. rinse your canned black beans in cold water and add in about 1/4 cup into your chili
7. add your corn and stir
8. add tomato sauce and stir
9. cook for about 3min and plate
10. serve with fresh avocado, and fresh cilantro
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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