Chili is one of those recipes I crave as soon as it starts to get cold outside. This recipe is full of flavor, simple to make, and will definitely warm you up on those chilly fall and winter days. It’s plant-based chili, but even those non-plant-based eaters love it.
I tried out this recipe for it’s simplicity and convenience, and let me tell you, I was not disappointed. I made it twice in one week.
That’s how good it was.
I don’t have a crockpot, so both times I made it, it was cooked in a large pot over the stove.
The first batch of chili simmered for almost 5 hours. The second only simmered for a couple hours, and while it was still delicious, I could tell the difference. The longer it simmered, the better it was going to taste.
I recommend simmering as long as possible, (if you’re cooking in a crockpot -you could leave it in there all day), all of the flavors blend together to create a full and wholesome taste.
A neighbor of mine asked for this recipe and brought it to a friendsgiving. She used a crockpot and let it cook on low almost all day.
It’s perfect for potlucks, get-together’s, and parties – trust me, everyone loved it! Even the meat eaters.
We topped ours with some diced avocado, nutritional yeast, and tortilla chips on the side.
You could use dairy free sour cream, and dairy free cheddar or Pepperjack cheese if you’re into that sort of thing. It’s definitely something I’m going to try next time.
The longest and most tedious task of making this chili is cutting up the green pepper, onion, and mincing the garlic. Once that is one and in the pan, it’s easy going from there!
Dice up the pepper and onion first, adding to a large pot with about 2-3 tbsp of olive oil.
Let that cook, stirring occasionally for about 5 minutes.
During those 5 minutes, I usually get the garlic ready. I use a mincer tool to ensure a TON of that delicious garlic flavor.
Add that to the pot, stir, and cook for another 2 minutes being sure to not burn the garlic.
After that, it’s smooth sailing.
Add 3 cups of vegetable broth, canned tomato sauce, diced tomatoes, black beans, kidney beans, and great northern beans.
Stir in cocoa powder, oregano, black pepper, and cayenne pepper and turn on medium to high heat to simmer.
You can let this simmer for an hour, three, or five. Note: the longer it simmers, the better the flavor you’ll get.
You can add frozen corn before serving, but for the pictures, I forgot to buy it so I just left it out. It definitely adds a good sweetness to it, though.
Vegan/Vegetarian Chili Perfect For Chilly Weather
- 1-2 tbsp olive oil
- 1 medium onion yellow, diced
- 1 medium green pepper diced
- 4-6 cloves garlic minced
- 3 cups vegetable broth
- 1 14.5-15oz can tomato sauce
- 1 14.5-15oz can diced tomato basil, oregano, garlic
- 1 14.5-15oz can kidney beans
- 1 14.5-15oz can black beans
- 1 14.5-15oz can great northern beans
- 1 cup frozen corn
- 1 tbsp baking cocoa
- 1 tsp black pepper
- 1 tsp oregano
- 1/2 tsp chili powder
- 1/8 tsp cayenne pepper
In a large pot over medium heat, add olive oil, diced onion and minced garlic
Cook onion and garlic for 3 minutes (be sure to not let the garlic burn or brown)
Add diced green pepper, cook for 5 minutes, stirring frequently
If using a crock pot, transfer cooked onion, garlic, and pepper and add canned ingredients and vegetable broth.
If not using a crock pot, add vegetable broth, canned beans, tomato sauce and diced tomato to the pot. Stir to mix up all ingredients.
Reduce heat if necessary, but bring pot to a simmer and let cook for at least an hour.
Simmer for 3-5 hours for best results. Add frozen corn and warm before serving.
Top with nutritional yeast/dairy-free cheese/fresh avocado/green onion.
Enjoy with tortilla chips!
To make chili spicier, add more than 1/8 tsp of cayenne pepper.
Frozen corn is optional. Do not use canned.
Finely minced garlic works best.