Easy Vegan Chili
Prep time: 15 minutes
Cook time: 45 minutes, or slow cooked up to 4 hours
◦ Large stock pot
◦ Sharp chef knife
◦ Cutting board
◦ Long-handled spatula or spoon
◦ Colander or strainer
1 large carrot, peeled and roughly diced
1 small onion, roughly diced (red, white, or yellow)
2 stalks celery, cleaned and roughly diced
2 cloves garlic, minced (or 1/2 tbsp garlic powder)
Light red kidney beans – 1 can, rinsed and drained
Dark red kidney beans – 1 can, rinsed and drained
Black beans – 1 can, rinsed and drained
Dice tomatoes – 1 can (or dice 1 cup fresh cherry tomatoes, can be processed briefly in food processor for less chunky texture)
Tomato sauce – 1 can
Veggie Broth – 1-2 cups (should be very soupy before simmering)
2 tbsp – 1/2 cup chili powder (to taste)
1/2 tsp Cumin
1 tbsp Cayenne pepper (optional)
2 Tbsp – Olive or Avocado oil (for sautéing
Salt/pepper to taste
Prepare fresh veggies and garlic per guidance above.
In a large stock pot, heat oil over medium-high heat for 2 minutes until hot. Add in carrots and sauté for 3-5 MINUTES until slightly browned and softened
Add in diced onion and celery, sauté for 2-3 MINUTES until translucent.
Add in garlic, sauté for 30 SECONDS.
Add in beans, tomatoes, tomato sauce, and veggie broth. (Should be pretty soupy before simmering down.)
Stir in spices.
Set to High heat and bring to boil, reduce to medium-low heat and simmer for at least 30 MINUTES. Stir occasionally, like every 5-10 minutes.
Chili tastes best when cooked low and slow. After stove prep and initial simmer, can be carefully transferred to slow cooker on low heat for 2-4 hours.
Spices can be adjusted to taste. The longer the cook time, the more the flavors saturate. It’s best to do a taste test after the simmer and adjust as needed. Start with less and add more if you’re unsure.
Chili tastes even better as leftovers, and can be reheated to use as toppings for potatoes or used as a dip with corn chips.
When prepping the veggies, dice to the preferences of your eaters. Picky eaters might like it more if diced smaller. I prefer to match the veggies bite size to the size of the beans for a more even texture.
Remember: Cornbread is gluten free and can be made vegan, and is always a great companion to chili.