Vegan Chili

By lihui

6 Person

75 Minutes

0 Calories

This simple vegetarian chili recipe tastes incredible! It's easy to make with basic pantry ingredients, vegetables, and spices. Gluten-free and easily vegan. Learn how to make Vegan Chili in less than an hour. This recipe is a crowd-pleaser and guaranteed to satisfy vegan, vegetarian, and meat-eaters alike. When it comes to creating and sharing vegan recipes I used to always think about it from a meat-eaters standpoint. So believe me, it won't let you down!

Ingredients

Topping

Thinly sliced scallions
Lemon wedges
1 Avocado, sliced

2 cups Vegetable broth
28 oz. Diced fire-roasted tomatoes
15 oz. Pinto beans, drained and rinsed
15 oz. Black beans, drained and rinsed
1 Large sweet potato, cut into 1/2" cubes
12 oz. Mexican beer
Freshly ground black pepper
Kosher salt
1 tsp. Dried oregano
1 tsp. Cumin
1 tsp. Smoked paprika
2 tsp. Chili powder
3 cloves Garlic, minced
2 Stalks celery, diced
1 Yellow onion, chopped
2 Bell peppers, diced
1 tbsp. Olive oil

Method

01

In a large pot, heat olive oil over medium heat. Add peppers, onions, and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
02

Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth.
03

Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through 30 to 35 minutes.
04

Serve with the toppings of your choice.

Related Tags

Dinner Recipes

Easy Dinner Recipes

Chili Recipes

Vegan Chili

4.8

( By lihui )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 60 Mins
Total Time 75 Mins

02 Ingredients

Topping

Thinly sliced scallions

Lemon wedges

1 Avocado, sliced

2 cups Vegetable broth

28 oz. Diced fire-roasted tomatoes

15 oz. Pinto beans, drained and rinsed

15 oz. Black beans, drained and rinsed

1 Large sweet potato, cut into 1/2" cubes

12 oz. Mexican beer

Freshly ground black pepper

Kosher salt

1 tsp. Dried oregano

1 tsp. Cumin

1 tsp. Smoked paprika

2 tsp. Chili powder

3 cloves Garlic, minced

2 Stalks celery, diced

1 Yellow onion, chopped

2 Bell peppers, diced

1 tbsp. Olive oil

03 Method

Step 1

In a large pot, heat olive oil over medium heat. Add peppers, onions, and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.

Step 2

Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth.

Step 3

Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through 30 to 35 minutes.

Step 4

Serve with the toppings of your choice.

04 Author