Accidentally AWESOME Vegan Chili with NO Weird Ingredients…the title says it all, but this chili, just like my Southwest Vegan Tortilla soup, uses such common ingredients that a simple trip to the grocery store, or your pantry, will get dinner on the table with little effort. 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 friend’s Halloween bash. They 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).
I didn’t plan on making a ridiculously awesome vegan chili, I thought it would turn out decent. But judging everyone’s reaction of “this is vegan?…whoah, it’s AWESOME! I never would have known!” it earned its title, respectively.
Wanna know how to make vegan chili go from good to AWESOME?
- Even though this chili can be ready to eat 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 reduce the liquid by cooking longer, but I never need to do that.
- 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:
- chop and sauté veggies
- open a bunch of cans (keep the liquid)
- add seasonings
- add water
- boil, then simmer, and stir a handful of times
No big, crazy secrets here! In fact, keeping it simple is key to cooking enjoyment.
The process takes about an hour, but it’s mostly hands-free; i.e., simmering with a quick stir once in awhile.
You can simmer longer to develop flavors more quickly if you’re eating the same day, but you’ll achieve the same effect by allowing it to sit overnight in the fridge.
Ingredients you’ll need for Accidentally AWESOME Vegan Chili:
- olive oil
- no-salt-added canned beans (you pick your favorites)
- diced tomatoes
- tomato paste
- frozen corn
- chili powder
- salt and pepper
- vegetable stock
- bay leaf
- (optional) brown rice or quinoa
The tools you’ll find helpful for this recipe:
Can I cook this chili in the slow cooker or Instant Pot?
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 soups:
- Meatless Lentil Chili
- Southwest Sweet Potato Quinoa Black Bean Chili
- In-A-Hurry Kale Chickpea Soup
- Feel Better Pho
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