The Best Vegan Chili

Cast iron skillet with a chunky chili loaded with chopped vegetables and beans, topped with white cream, chopped avocado, and scallion.

If you're in the mood for a hearty and satisfying vegan chili that is loaded with whole foods and easy to make, then look no further than this incredible recipe! Without any vegan meat substitutes, but bursting with flavor, this dish features a mouthwatering blend of veggies, legumes, and grains that is sure to leave you feeling full and content.

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

Cook Time 35

Total Time 50

Servings people

Calories 250kcal

Author Nandor Barta

Equipment

our Cast-iron Skillet by UnoCasa

Ingredients

1 Onion
3-4 cloves Garlic
2 Tomatoes (medium)
2 Carrots
1 Bell pepper
1 Celery
2.5 cup Sieved tomato puree aka Tomato sauce
2 cup Beans (black, red and white mixed)
1 cup Corn
½ cup Millet dry
⅓ cup Red wine
2 cube Chocolate
½ tsp Sweet smoked paprika powder
2 Bay leaves
½ tsp Basil
½ tsp Oregano
½ tsp Parsley
½ tsp Sriracha (or any other chili paste)
Salt and Pepper to taste

US Customary - Metric

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 there are nothing to do there.
Cook millet as you cook rice (½ cup of millet - 1 ½ cups of water).

Making vegan chili

Take a large pan and cook the chopped onion and garlic in 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 a 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, corn, and cooked millet at the very end, as they don't need to be cooked, just reheated.
Add the sriracha. 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, bell pepper and celery, and finally the canned beans and corn.
Always keep it on medium heat and stir to ensure 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.

Nutrition