Accidentally AWESOME Vegan Chili with NO Weird Ingredients…the title says it all, but this chili uses such common ingredients that a simple trip to any grocery store, or your pantry, will find you making this stress-free chili for any occasion. In fact, it’s so simple and delish…that’s what makes this vegan number so awesome!
Accidentally AWESOME Vegan Chili (with NO Weird Ingredients)
This past weekend, I made this chili for our neighbor’s Halloween bash. The host wanted a vegetarian chili for 50 people. I offered to make it using everyday items from both of our pantries (beans, tomatoes, seasonings) and some fresh vegetables (onion, carrot, celery, corn).
We didn’t plan on making THE most awesome vegan chili on the planet, but we accomplished exactly that! Oh man, the countless reactions received in response to this one-pot wonder, namely…“This is meatless?!?!” It tricks you in thinking there’s meat! “Nice work!”
Yep, that’s exactly what your friends will say when you make it for them too!
Wanna know the secret sauce? There are 3, actually:
- Even though this chili’s done in about an hour, it tastes even better the next day (so make it the day before you need it!)
- Do NOT drain the liquid from canned beans. Use it…it’s full of flavor and nutrients. You can always cook it down.
- Add a few cups of cooked brown rice or quinoa to this chili for texture, nutrition, cost-effectiveness, and curb appeal (optional, but awesome!)
Here are the basic steps to get this chili from one to done:
- chop and sauté the veggies
- open a bunch of cans (keep the liquid)
- add seasonings
- add water
- boil, then simmer, and stir a handful of times
The process takes about an hour, but it’s mostly hands-free; i.e., simmering with a quick stir once in a while. You can simmer longer to further develop the flavors, if you like, but they also develop as they sit for a day or two in the fridge.
Ingredients you’ll need for Accidentally AWESOME Vegan Chili:
- olive oil
- no-salt-added canned beans
- diced tomatoes
- tomato paste
- frozen corn
- chili powder
- salt and pepper
- bay leaf
- (optional) brown rice or quinoa
The tools you’ll find helpful for this recipe:
Can I use a slow-cooker for this chili?
Yep, you can do the “saute, then slow cook” method mentioned in the recipe notes [below]. Or, you can toss everything all at once into the slow cooker and set on LOW or HIGH, depending on your scheduling needs for that day.
As an aside, this recipe is intentionally not spicy to accommodate both kids and adults. If it weren’t for the youngsters, I’d have kicked the heat up a few notches by adding cayenne pepper or red chili flakes.
Check out my other easy, vegan chilis:
And vegan soups:
Latest posts by Traci (see all)
- Better Than Takeout Chicken Fried Brown Rice - 07/14/2017
- No Churn Strawberry Greek Frozen Yogurt - 06/28/2017
- Strawberry Spring Salad with Lemon Dijon Vinaigrette - 06/25/2017