Hearty Chili
By Amanda Livesay of Fake Ginger
There really is nothing more comforting than a big bowl of chili on a cold day. This hearty vegan Chili is going to be a staple in my house all winter long! It’s loaded with veggies, beans, and veggie “beef” crumbles.
Not only is this chili the most delicious comfort food, but it’s also incredibly easy to make, inexpensive, and full of good-for-you ingredients.
It starts by sauteing onion, orange bell pepper, and garlic until they’re soft and delicious. And then you add all your spices: chili powder, cumin, smoked paprika, dried oregano, and a bay leaf.
Stir in a couple of cans of diced tomatoes, pinto and black beans, and vegetable broth. And then finally, add your veggie “beef” crumbles. Let it simmer for about 20 minutes and then it’s good to go!
Serve it with dairy-free cheese, lime wedges, and green onions! I love having it over tortilla chips as nachos!
Variations
If you don’t love veggie crumbles, you can leave them out completely or substitute an extra can of beans
Want some heat in your chili? Add a minced jalapeno to the vegetables when you saute them
How Long Is It Good For?
Vegan chili is good for about 4 days in the fridge. Make sure to store it in an airtight container to keep it fresh for as long as possible.
You can reheat it in the microwave or on the stove. If it’s thickened up a lot in the fridge, add a splash of vegetable broth or water to loosen it up.
Can You Freeze It?
You can freeze this vegan chili for up to 3 months. Let it cool completely and then transfer it to a freezer-safe container.
When you are ready to serve it, let it defrost in the fridge overnight, and then you can reheat it on the stove or microwave.
Hearty Vegan Chili
Cook time: 25 minutes
Prep: 5 minutes
about 8 servings
2 teaspoon olive oil
1 white onion, diced
1 orange bell pepper, diced
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 bay leaf
2 (15 ounce) cans diced tomatoes, undrained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
2 cups vegetable broth
1 cup veggie “beef” crumbles
Salt and pepper
Dairy-free cheese, for serving
Lime wedges, for serving
Green onions, for serving
In a heavy-bottomed stockpot, heat olive oil over medium-high heat. Add diced onion and bell pepper; saute until veggies are softened. Add garlic, chili powder, cumin, smoked paprika, dried oregano, and bay leaf and cook until fragrant, about 30 seconds.
Add diced tomatoes, pinto beans, black beans, vegetable broth, and “beef” crumbles.
Bring to a boil. Lower to a simmer and let cook for about 20 minutes. Season to taste with salt and pepper.
Serve hot with dairy-free cheese, lime wedges, and green onions on top.
