- Total Time: 50 minutes
- Yield: 6-8 servings
My Ultimate Vegan Chili Recipe is quick and easy, healthy and has the best flavour. It ticks all the boxes, savoury, spicy, sweet and tangy. It’s the ultimate comfort food and it’s gluten free!
THIS MIGHT SEEM LIKE A LOT OF INGREDIENTS BUT IT IS MOSTLY SPICES
- 1 medium yellow onion, diced
- 1 tablespoon of oil (optional), I use grape seed oil
- 1 green pepper, diced
- 1 red , or orange, or yellow pepper, diced
- 4-6 cloves of garlic, finely chopped
- 2 stalks of celery, diced
- 1 (398 ml) (14 fl oz) can of Fire Roasted Diced Tomatoes or Regular Canned diced Tomatoes (see notes*)
- 1 and 3/4 cups of water
- 1 tablespoon of Better Than Bouillon Vegetarian No Beef Soup Base, ( there is an organic version as well but I have not tried it)
- 3 tablespoons of Chili Powder
- 1 tablespoon ground cumin
- 1 tsp Ancho Chili Powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of granulated garlic
- 1 tablespoon of sugar or substitute maple syrup
- 1 tsp of yellow mustard
- 2 (540 ml) (19 fl oz) cans of pinto beans, rinsed and drained
- 1 (540 ml) (19 fl 0z) can of red kidney beans, rinsed and drained
OPTIONAL TOPPINGS FOR CHILI:
- Pico De Gallo or Salsa
- sliced avocado or Guacamole
- sour cream
- green onions
- finely diced white onion ( my favourite)
- Heat a 5-6 quart Dutch Oven or heavy bottomed pot on medium heat, then add the oil ( or water or veggie stock), diced onion and a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally.
- Next add in the garlic, peppers and celery and cook for 5-7 minutes, until veggies are softening, stirring a few times.
- Now add the rest of ingredients to the pot and stir. Bring the Chili to a boil then reduce the heat to a simmer and cover for 25 minutes. Stir once or twice.
- After 25 minutes uncover the Chili and add one soup ladle full of Chili to your Nutra Bullet or Blender and blend until smooth (optional). Add the puree back to the Chili. Stir and Serve.
- Enjoy the Chili by itself or serve with your favourite toppings!
- this Chili will keep in the fridge for 3-5 days
- It’s totally freezer friendly
- if you’d like the Chili saucier (or if you’re adding vegan meat crumbles) add another small can of roasted or regular diced tomatoes.
- feel free to add your favourite vegan crumbles. If you use TVP I recommend pre soaking it.
- I quite often will add 1 and 1/2 to 2 cups of Gardein Meatless ground crumbles (and yes I definitely add the another small can of tomatoes!)? It’s delicious! (add after, or if) you’ve pureed a ladle of chili and cook for 5 more minutes)
- this Chili is SO good on a Vegan Hotdog with mustard and a little finely diced white onion!
- I have made my Chili with Fire Roasted Tomatoes and regular Diced Tomatoes, they’re equally delicious.
- If you use Seasoned Fire Roasted Tomatoes omit the onion powder and granulated garlic.
- Once in awhile I will add cooked, crumbled tofu to my Chili. I crumble the tofu into a good quality non stick skillet with a few spices and cook on medium heat for 20 minutes. It’s a great ‘Meaty’ addition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Mains, gluten free