Easy Homemade Vegan Chili Recipe

Do you already feel the cold weather outside and just want to stay at home and enjoy your comfort food? This Easy Homemade Vegan Chili would be a perfect comfort food this winter! Easy Homemade Vegan Chili is hearty, satisfying, and full of veggie. This vegan chili will leave you feeling full for hours. Its complex flavor comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too.

Easy Vegan Homemade Chili

Homemade Vegetarian Chili Recipe by Cookie and Kate

This chili is perfect for watching football games with a crowd, since it’s a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten free if you choose your toppings carefully. This chili will satisfy everyone.

Chili Toppings

This chili is dairy free and vegan as written. You can keep it that way be choosing vegan toppings like sliced avocado and tortilla chips.

Here’s a full list of options:

  • Grated cheddar cheese
  • Sour cream or crème fraîche
  • Sliced or diced avocado
  • Tortilla chips (crumbled if desired)
  • Additional cilantro
  • Lime wedges

Leftover Chili?

This chili makes great leftovers that keep well for four days in the refrigerator. Reheat your chili in a bowl and it’s good to go. You can also serve this chili as a protein-rich topping on nachos, baked potatoes or oven-baked fries. Stuff your burritos or quesadillas with chili. Why not?

Other recipes you might like to try: Natural Vegan Sushi Roll, Easy Keto Salad Jar, Chocolate Bars Keto Low Carb

Easy Vegan Homemade Chili
Easy Homemade Vegan Chili
Print Recipe
This Easy Homemade Vegan Chili would be a perfect comfort food this winter! It's hearty, satisfying, and full of veggie.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40 minutes
Easy Vegan Homemade Chili
Easy Homemade Vegan Chili
Print Recipe
This Easy Homemade Vegan Chili would be a perfect comfort food this winter! It's hearty, satisfying, and full of veggie.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
  4. Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  5. Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Recipe Notes

Vegan Chili NF

Vegan Chili NF 2

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