Best Ever Vegan Chili
It’s no secret that layers of flavor make a good chili great. And the same thing rings true with, specifically, a Vegetarian or Vegan chili. It may be argued that depths of flavors may even be more important, when going this route. The following Vegan Chili will not disappoint you in your route to flavor-town.
Most people hear the word Chili and think, “Alright!” I’ve even heard some say, “Oh Chili isn’t good for you.” Or, “Chili is fattening.” And, most who hear Vegan or Vegetarian Chili think, “This better live up to my Chili expectations.” Or, even, “Yuck, no thanks.” Well, I am not sure which person you are but I am one of those people who hear the word Vegan or Vegetarian Chili and think, “This better live up to my Chili expectations.” That is why I am here to make a delicious Chili that with your first bite, will make you smile. I don’t just want to make a Vegan Chili that tastes ok, or better than other bland Vegetable based Chili’s, I want to make an all-around delicious Chili. Period!
Let us, also, keep in mind that Chili recipes in general can require a good amount of prep work. The following recipe combines items I generally keep in my pantry and fridge. If you are going to buy canned, buy organic when possible, especially when buying tomatoes. The acidity from the tomatoes can eat away at the cans of non- organic tomatoes causing BPA to be released into the food. Generally, if not always organic canned tomato cans do not contain BPA. When in doubt, please always read your labels. Beans are also a fantastic pantry staple as they are versatile and can go in many different recipes.
Lastly, I made this recipe to be full of flavor, full of nutrition, not overwhelming and economical. So, please, enjoy!
- 1-1 ½ TBSP Grapeseed oil
- Sea salt to taste
- 1 small red onion, diced
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 3 cloves garlic, minced
- 1 TBSP chilli powder
- 1 tsp cumin powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 can black beans, drained and rinsed
- 1 can canelli beans, drained and rinsed
- 2- 14.5 ounce cans, organic fire roasted tomatoes
- 1 4.5 ounce diced green chilis
- ½ cup organic frozen corn
- Heat Pan over medium to high heat and then add oil.
- Add the diced onion and the diced bell pepper. Sprinkle with sea salt so that the vegetables soften faster.
- Once the onion and peppers are soft, add the garlic. Be careful to not let the garlic burn or else it will become bitter.
- Now, add the chili powder, cumin powder, dried oregano and cayenne. Let the seasonings gently toast so that they become aromatic and release all their flavors. About 1 minute. Keep a close eye that they do not burn.
- Add the black beans and canelli beans. Use a fork or a potato masher to mash up some of the beans. You do not want them to become a paste but rather just give the chili somewhat of a smoother texture.
- Now you can add the fire roasted tomatoes and frozen corn.
- Bring the chili to a gentle boil and then bring it down to a simmer. At this point you can taste the chili to see if it needs any extra sea salt.
- Lastly, you are ready to assemble! Ladle into a bowl and top with your favorite toppings. My personal favorites for this chili would be diced avocado, fresh cilantro and lime juice. You could also, add corn tortilla strips, chives or hot sauce! If you are ok with the chili being vegetarian rather than vegan, you could add a dollop of plain greek yogurt, sour cream or cheddar cheese! Though, be sure to opt for organic dairy if you go this route!