Best Vegan Chili
This vegan chili is a hearty and flavorful dish packed with protein, fiber, and soul-satisfying goodness, perfect for chilly nights or gatherings.
Equipment
- Large Pot
Ingredients
Base Ingredients
- 1 tablespoon canola oil
- 1 medium yellow onion, diced
- 1-2 pieces jalapenos, deseeded and diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
Tomato Ingredients
- 1 can diced tomatoes
- 1 teaspoon maple syrup
- 1 tablespoon apple cider vinegar
Bean Ingredients
- 1 can black beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can black-eyed beans, drained and rinsed
- 1 teaspoon salt add more if desired
- ½ cup vegetable stock or water
Instructions
- Step 1: Heat the canola oil in a large pot over medium heat. Add the diced yellow onion and sauté for about 5 minutes until translucent.
- Step 2: Add the diced jalapenos and minced garlic. Sauté for an additional 2-3 minutes until fragrant.
- Step 3: Sprinkle in the ground cumin and smoked paprika. Stir and cook for about a minute to release the spices' oils.
- Step 4: Pour in the diced tomatoes, maple syrup, and apple cider vinegar. Stir to combine.
- Step 5: Add the drained and rinsed beans. Stir to incorporate.
- Step 6: Season with salt and pour in the vegetable stock or water. Bring to a gentle boil, then reduce heat and simmer for at least 20 minutes.
- Step 7: Taste and adjust seasoning as needed. Serve hot, garnished with toppings like avocado or cilantro.
Notes
For extra kick, keep jalapeno seeds or add another chili variety. Let chili sit for enhanced flavors. Adjust thickness with more or less stock.