Three Hearty Vegan Chili Recipes to Warm Your Soul

Hearty Vegan Chili

Ingredients

- 2 tbsp olive oil  

- 1 large onion, diced  

- 3 cloves garlic, minced  

- 1 bell pepper, diced  

- 2 medium carrots, diced  

- 1 zucchini, diced  

- 1 can (15 oz) black beans, drained and rinsed  

- 1 can (15 oz) kidney beans, drained and rinsed  

- 1 can (15 oz) diced tomatoes  

- 2 cups vegetable broth  

- 2 tbsp tomato paste  

- 1 tbsp chili powder  

- 1 tsp cumin  

- 1 tsp smoked paprika  

- 1/2 tsp cayenne pepper (optional)  

- Salt and pepper to taste  

- 1 cup frozen corn kernels  

- 1 tbsp maple syrup (optional)  

- Juice of 1 lime  

- Fresh cilantro, chopped (for garnish)

Instructions  

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.  

2. Add bell pepper, carrots, and zucchini. Cook for about 5-7 minutes until vegetables start to soften.  

3. Stir in chili powder, cumin, smoked paprika, cayenne pepper, and tomato paste. Cook for 2-3 minutes.  

4. Add black beans, kidney beans, diced tomatoes, vegetable broth, and corn. Bring to a simmer.  

5. Reduce heat and simmer for 25-30 minutes, stirring occasionally.  

6. Add lime juice and maple syrup (if using). Season with salt and pepper.  

7. Serve hot, garnished with fresh cilantro.  

Sweet Potato and Black Bean Chili

Ingredients

- 2 tbsp olive oil  

- 1 large sweet potato, peeled and diced  

- 1 large onion, diced  

- 4 cloves garlic, minced  

- 1 red bell pepper, diced  

- 1 yellow bell pepper, diced  

- 2 cans (15 oz each) black beans, drained and rinsed  

- 1 can (15 oz) diced tomatoes  

- 2 cups vegetable broth  

- 1 tbsp chili powder  

- 1 tsp cumin  

- 1 tsp smoked paprika  

- 1/2 tsp oregano  

- Salt and pepper to taste  

- 1 avocado, diced (for topping)  

- Fresh cilantro, chopped (for garnish)  

- Lime wedges (for serving)

Instructions 

1. Heat olive oil in a large pot over medium heat. Add sweet potato and cook for 5-7 minutes until it begins to soften.  

2. Add onion, garlic, and bell peppers. Cook for another 5 minutes until vegetables are tender.  

3. Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 2 minutes.  

4. Add black beans, diced tomatoes, and vegetable broth. Bring to a simmer.  

5. Reduce heat and let it simmer for 30 minutes, stirring occasionally.  

6. Season with salt and pepper to taste.  

7. Serve with avocado, fresh cilantro, and lime wedges.  

Lentil and Quinoa Chili  

Ingredients

- 2 tbsp olive oil  

- 1 large onion, chopped  

- 3 cloves garlic, minced  

- 2 celery stalks, diced  

- 1 bell pepper, diced  

- 1 cup dried green or brown lentils, rinsed  

- 1/2 cup quinoa, rinsed  

- 1 can (15 oz) diced tomatoes  

- 1 can (15 oz) crushed tomatoes  

- 4 cups vegetable broth  

- 1 tbsp chili powder  

- 1 tsp cumin  

- 1 tsp smoked paprika  

- 1/2 tsp cayenne pepper (optional)  

- 1 tsp dried oregano  

- Salt and pepper to taste  

- 1 cup corn kernels  

- 1 can (15 oz) kidney beans, drained and rinsed  

- Juice of 1 lime  

- Fresh cilantro, chopped (for garnish)  

Instructions 

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and bell pepper. Sauté until soft.  

2. Stir in lentils, quinoa, chili powder, cumin, smoked paprika, cayenne pepper, and oregano. Cook for 2-3 minutes.  

3. Add diced tomatoes, crushed tomatoes, and vegetable broth. Bring to a boil.  

4. Reduce heat, cover, and simmer for 25-30 minutes, until lentils and quinoa are tender.  

5. Stir in corn and kidney beans, simmer for another 10 minutes.  

6. Season with salt, pepper, and lime juice.  

7. Serve hot, garnished with fresh cilantro.