Best 3 Quick Easy Vegan Chili Recipes
In the realm of culinary delights, where taste buds dance with joy, there exists a dish that embodies both convenience and delectable flavors: quick and easy vegan chili. This plant-based wonder, crafted with carefully selected ingredients, offers a symphony of textures and a satisfying heartiness that will leave you craving for more. Whether you're a seasoned vegan or simply seeking a healthier alternative, this article will guide you in discovering the perfect recipe to tantalize your taste buds and nourish your body with wholesome goodness.
Let's cook with our recipes!
EASY VEGAN CHILI RECIPE
This easy Vegan Chili Recipe is healthy, hearty, and a perfect cozy meal for chilly days! It's packed with protein and fiber thanks to beans & veggies.
Provided by Caitlin Shoemaker
Categories Main
Time 40m
Number Of Ingredients 15
Steps:
- Base Flavor: Warm a large pot or dutch oven over medium-high heat. Add 1/3 cup (80 ml) of water (see notes for oil version) to the pot and add the onion, celery, and green pepper to a large nonstick pot. Cook until all the water evaporates, stirring occasionally. Once the pot is "dry" and the vegetables start to turn golden brown, deglaze the pot with an additional 1/4 cup (60 ml) of water. This process should take around 10 minutes total.
- Spices: Reduce to medium heat and add the garlic, and carrots to the pot along with the chili powder, cumin, oregano, salt and optional cayenne pepper. Sauté for an additional 2-3 minutes, adding a small splash of water if things start to stick.
- Simmer: Finally, add the kidney beans, pinto beans, crushed tomatoes, and the vegetable broth to the pot. Bring everything to a boil over high heat, then reduce the heat to create a simmer. Cover and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5 to 7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot.
- Serve: Serve warm, and top as desired. Leftovers can be store in the refrigerator in an airtight container for up to 5 days and reheated on the stovetop or in the microwave. You can also store this vegan chili in the freezer for up to one month.
QUICK EASY VEGAN CHILI
Almost no prep time and versatile--easy to make substitutions to taste and preference! Makes a great dip or hearty main course.
Provided by Jessi Brooks
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add onion, green bell pepper, corn, and mushrooms; cook and stir until softened and heated through, 5 to 10 minutes. Add chili beans, salsa, chili seasoning, and mustard. Reduce heat to low and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 26 g, Cholesterol 0.3 mg, Fat 3.9 g, Fiber 6.4 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 1423.7 mg, Sugar 7 g
30-MINUTE CHILI
Every household I know has some version of chili in its recipe box. For my part, sometimes I make chili an all-day affair-cooking the beans from scratch, toasting the spices, and letting the chili simmer nice and slow for hours. And then there are days I just need to get dinner on the table. This easy vegan chili recipe is for those occasions, when delicious and fast are both the order of the day. Serve this 30-minute wonder with rice or pasta for an extra-hearty dinner.
Categories Soups & Stews/">Soups & Stews
Time 30m
Number Of Ingredients 12
Steps:
- In a Dutch oven cook onions and bell peppers over medium 5 minutes or until softened, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
- Stir in chili powder, oregano, cumin, and garlic; cook 1 minute. Add beans, tomatoes, and broth. Bring just to boiling over medium-high; reduce heat. Simmer, partially covered, 20 minutes or until tomatoes start to break down and mixture is slightly thick.
- Season with salt and black pepper. If desired, serve chili over rice.
Tips:
- Prep your ingredients: Before you start cooking, wash and chop your vegetables, measure out your spices, and drain and rinse your beans.
- Use a variety of beans: This will give your chili a more complex flavor and texture. Try using a combination of black beans, kidney beans, and pinto beans.
- Don't be afraid to experiment with spices: Chili is a great dish to experiment with different flavor combinations. Try adding cumin, chili powder, paprika, and garlic powder. You can also add a touch of heat with cayenne pepper or jalapeños.
- Let your chili simmer: The longer you simmer your chili, the more flavorful it will be. Aim to simmer it for at least 30 minutes, but you can simmer it for up to 2 hours.
- Serve with your favorite toppings: Chili is a versatile dish that can be served with a variety of toppings. Try adding sour cream, shredded cheese, diced avocado, chopped cilantro, or crushed tortilla chips.
Conclusion:
Vegan chili is a delicious and hearty dish that is perfect for a cold night. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make a delicious vegan chili that the whole family will enjoy.
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