Vegan Chili / Vegetarian Chili

Vegan Chili / Vegetarian Chili

Course: Entree

Cuisine: American

Keyword: meatless chili, Vegan chili, vegetarian chili

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 80kcal

Author: Colleen Kennedy

Meatless chili recipe that will wow you with flavor! Make as vegan chili or vegetarian chili.

Print Recipe

Ingredients

2 tablespoon avocado oil
1 small yellow onion diced
4 garlic cloves minced
2 medium carrots peeled and diced
2 celery stalks diced
1 jalapeno seeded and diced
Kosher salt and freshly ground black pepper to taste
½ teaspoon red pepper flakes
½ teaspoon cumin
2 tablespoons chili powder plus more to taste
1 teaspoon smoked paprika
1 28 oz or so can diced tomatoes You can use 2 varieties such as crushed, diced or a tomato chili starter
3 tablespoons tomato Paste
Worcestershire sauce to taste for vegan use soy sauce or vegan substitute
Tabasco sauce to taste
1 can black beans rinsed and drained
1 can kidney beans rinsed and drained
1 can corn drained
1 cup vegetable stock
Juice of 1 lime

Instructions

Add oil a large pot and saute onions, garlic, carrots, celery and jalapeno. Season with salt and pepper. Cook for 8 to 10 minutes.
Stir in red pepper flakes, cumin, chili powder, and paprika. Cook 1 minute.
Add in tomatoes and tomato paste and stir to combine.
Add a few dashes Worcestershire sauce (or soy sauce or substitute for vegan) , and Tabasco sauce to taste. Stir to combine.
Once chili comes to a simmer, add in beans, corn, and vegetable stock.
Bring to a simmer, and cook for 20 minutes or so until thickened. Adjust seasonings to taste.
Remove from heat and stir in fresh lime juice.
Serve in bowls garnished with parsley, shredded pepper jack or cheddar cheese (or vegan alternative), pickled jalapenos, tortilla chips, sour cream, and scallions if desired.

Notes

Top with whatever toppings you enjoy such as scallions, chives, jalapenos, shredded cheese or cheese alternatives, red pepper flakes, sour cream or sour cream alternative etc.

Nutrition