Homemade Vegan Chili
This comforting vegan chili is packed with smoky depth and hearty plant-based protein from black and pinto beans. A blend of aromatic vegetables and savory spices creates a complex flavor profile that only improves with time. Perfect for crowd-pleasing dinners or meal prep, it pairs beautifully with creamy avocado and zesty lime.
Instructions
- 1
In a large Dutch oven over medium heat, warm the extra-virgin olive oil (2 tbsp). Add the onion (1 red), bell pepper (1 red), carrots (2), celery (2 rib), and salt (0.25 tsp). Sauté until vegetables are tender and onion is translucent.
- 2
Stir in the garlic (4 clove), chili powder (2 tbsp), ground cumin (2 tsp), smoked paprika (1.5 tsp), and dried oregano (1 tsp). Cook until fragrant, stirring constantly.
- 3
Add the canned tomatoes (28 oz), black beans (30 oz), pinto beans (15 oz), vegetable broth (2 cup), and leaf (1 bay). Bring to a simmer and cook uncovered, maintaining a gentle heat.
- 4
Remove from heat and discard the leaf (1 bay). Transfer 1.5 cups of the chili to a blender, process until smooth, and return to the pot to thicken. Alternatively, use an immersion blender or potato masher directly in the pot.
- 5
Add fresh cilantro (2 tbsp), sherry vinegar (2 tsp), and the remaining salt (0.25 tsp). Serve hot, topped with avocado (1), tortilla chips (1 handful), vegan sour cream (1 sprinkle), and vegan cheddar shreds (1 sprinkle).
Nutrition Facts
Per portion