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Best Damn Vegan Chili with Beans and Millet

This is the best hearty, meaty and satisfying vegan chili ever. It is loaded with whole foods like veggies, legumes, and grains. All the good stuff. Ridiculously easy and healthy. The CHOCOLATE, the red wine and the spices make it a real show-stopper.
Course Main Course
Cuisine American, Dairy-free, Gluten-free, Vegan, Vegetarian
Keyword Chili sin carne, Vegan Bean Chili, Vegan Chili, Vegetarian Chili
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Calories 251kcal
Author My Pure Plants

Ingredients

Vegetables, Legumes, Grains

  • 1 Onion
  • 3-4 cloves Garlic
  • 2 Tomato (medium)
  • 2 Carrots
  • 1 Bell pepper
  • 1 Celery
  • 2 1/2 cup Tomato sauce 2-3 dl (300 g)
  • 2 cup Beans (black, red and white mixed) 480 g
  • 1 cup Corn 320 g
  • 1/2 cup Millet dry

Spices

Instructions

Prepare the ingredients

  • Peel and chop onion and garlic. Wash and chop bell pepper, tomato, and celery. Wash, peel and slice carrots. We used canned beans and corn so nothing to do there. Cook millet as you would cook rice (1/2 cup of millet - 1 1/2 cups of water).

Making vegan chili

  • Take a large pan and cook the chopped onion and garlic in a bit of olive oil.
  • Add smoked paprika powder and stir for a minute to activate its flavor.
  • Add the sliced carrots and the chopped tomatoes. Stir and cook for a minute.
  • Add the bay leaves and the chocolate and stir again.
  • Next up are the chopped bell peppers and celery. Stir and cook for another minute.
  • Add the red wine and the tomato sauce now and bring to boil.
  • Season it with ground basil, oregano, parsley, salt and pepper. And cook the chili until all vegetables are tender. It will take approx. 15 minutes.
  • Add canned beans and corn at the very end as they don't need to be cooked, just re-heated.
  • You're almost ready! Add the sriracha or any other chili paste or powder and the cooked millet. Check the seasoning again. Add more salt and pepper to your taste. Now, you're done!

Video

Notes

  • Try to chop the vegetables evenly. We added carrots first as they need the most time to be cooked, then bell pepper and celery, finally the canned beans and corn.
  • Always keep it on medium heat and stir to make sure the tomato sauce is not sticking to the bottom. Or use a good non-stick frying pan. You can also make this chili recipe in a stockpot for batch cooking.
  • Depending on how hot and spicy you prefer your chili, you can go from mild chili powder to sriracha chili paste or to freshly chopped raw chili peppers.
  • It will last in the fridge for 3-4 days without any problem. 
Serving:
Either serve it with rice as a one-pot dinner meal or make a vegan chili loaded soft tortilla wrap with rice, vegan sour cream, guacamole, and shredded vegan cheese.
Toppings:
chopped avocado, hot salsa, spring onion, chives, cilantro, or lime.
Sides: 
biscuits, cornbread, tortilla chips, Fresh Garden Salad, Easy Vegan Coleslaw, veggie fries, cauliflower rice, baked potato

Nutrition

Serving: 1g | Calories: 251kcal | Carbohydrates: 42g | Protein: 9.5g | Fat: 5.2g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.2g | Sodium: 702mg | Potassium: 840mg | Fiber: 8.9g | Sugar: 12.8g | Vitamin A: 5191IU | Vitamin C: 51.8mg | Calcium: 81.5mg | Iron: 3.25mg