This recipe is a solid staple for a quick, hearty, satisfying vegan dish!
This recipe will surely become a weekly regular in your rotation and bonus, it lasts in the fridge for at least 5 days, or you can freeze for a quick and easy go to meal.
The recipe for chili is believed to be brought to Mexico from Spain, and then interpreted into a Tex-Mex dish that spread with popularity throughout North and Central America, as well as the Caribbean and beyond.
The key to a good chili is the spices and tasting as you go. Add more or less to taste!
This recipe calls for a lot of dried spices, but don’t let that intimidate you! Put the dried spices in the chili in the beginning, as they need heat and oil to activate the flavors. If you have fresh spices add them at the end so that they don’t overpower the dish.
This recipe is super healthy, hearty, and filling.
The beans add protein and fiber, the spices aid in digestion and the vegetables come through for flavor and nutrient density.
It’s so easy to make that once you have the vegetables chopped, all you have to do is throw everything into a pot and let it simmer until you are ready to serve!
Rachel and Dennis' Go-To Vegan Chili
- 1-2 tbsp grapeseed or olive oil
- 2-3 cloves of garlic, minced
- 1 white onion, chopped
- 1 red bell pepper, chopped
- 2-3 stalks of celery, chopped
- 1 ½ tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp oregano
- 1 tbsp cumin
- ½ tbsp garlic powder
- 1 tsp onion powder
- 1 tsp cacao
- ½ tsp cayenne
- 1 can of black beans, strained and rinsed
- 1 can of red kidney beans, strained and rinsed
- 1 can of corn, strained
- 1 Large can (28oz/800g) diced tomatoes
- 2 cups water/vegetable stock
Throw everything into a pot and let it simmer. If you are in a hurry, you don’t have to let it simmer because this recipe will taste amazing anyway, but the longer it simmers the more time the flavors have to come through.
Chop the garlic, onion, bell pepper and celery (or if your’re tired and you have a partner have them chop!)
Measure the spices into a glass and mix them together.
Sautee the onion and garlic in a large pot with a drizzle of grapeseed or olive oil. Allow to soften about 5 mins, stirring regularly.
Add the celery and bell pepper.
Then add the spices and mix through.
Yoga Girl Pro Tip: when you have dried spices, you need the heat and the oil to activate them. When you have fresh spices you add them at the very end.
Next, add in the rinsed and strained beans, corn, and tomatoes and two cups of water or vegetable stock.
Bring everything to a boil and let simmer for as long as you like!
Yoga Girl Pro Tip: for a creamier consistency, use a potato masher and gently mash the beans, the more you mash, the creamier the chili!
Garnish with a dollop of vegan sour cream, guacamole, tortilla chips and enjoy!