Another thing I love about this recipe is that the ingredients are very pantry friendly.
Canned beans, quinoa, veggie stock and spices can be kept in the pantry, and any corn or other veggies of choice can be frozen.
It’s so convenient and the only thing you really need that’s fresh is onion and garlic (if you’re feeling extra lazy, sometimes I even sub these for dried powders so I don’t have to chop anything!).
If you’re looking for a similar recipe, my Vegan Stuffed Peppers are stuffed with many of the same ingredients and baked to perfection!
How to Make Vegan Chili
Cooking the Base
To start making this yummy soup, start by placing the olive oil, chopped onion, garlic and pepper into a large pot over medium heat.
Cook for 5-8 minutes, or until the onion is translucent, stirring occasionally, and that’s your base!
Cooking Vegan Chili
Now add the remaining ingredients all at the same time (except for the corn).
Give it a good stir and cover.
Bring to a boil and then reduce heat to low and let it simmer for 15-20 minutes, or until the quinoa is soft and has cracked open.
Finally add the corn and cook another minute or two to heat through, and it’s done!
Serving Vegan Chili
This chili is delicious served plain, or you can add toppings like avocado, green onion, dairy-free sour cream, crumbled chips, dairy-free cheese or nutritional yeast for an extra cheesy flavor!
Easy and Delicious Vegan Chili Recipe
This easy soup recipe is a staple in my house, and especially during the colder winter months.
There’s nothing more warming and comforting than a fresh bowl of homemade chili!
Add olive oil, chopped onion, pepper and garlic to a large pot over medium heat. Cook for 5-8 minutes or until onions are translucent.
Add the rest of the ingredients (except the corn), bring to a boil and reduce heat to low. Cover and simmer for 15-20 minutes or until quinoa is tender (you can tell it's done if you see the seed split apart too). Then add the corn and cook for a minute or two until soft.
Enjoy with toppings of choice!
Notes
*If you like your chili nice and thick, serve as is, otherwise you can add a splash of vegetable stock or water to make it more soupy.
**This chili is even better on day two and three after all the flavors have marinated together! I would eat this up by days four and five though for best taste.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.
This vegetarian chili features a hearty mixture of walnuts, mushrooms, and carrots that can beautifully stand in place of your ground beef and absorbs the big flavors of sautéed onion and garlic, diced green chiles, and all those spices.
Traditionally, we expect a robust, spicy base, meat and/or beans, perhaps some bonus veggies, and a thick, rich consistency. Unlike soups, which are brothy, or even bisques, which are creamy yet thinner, chili is meant to be more stew-like; it's a definite stick-to-your-ribs creation.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
Adding just a teaspoon or two of unsweetened cocoa powder like we do in our Instant Pot Chili (pictured above) will make your go-to recipe rich and flavorful.
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
Acids enhance the salty, umami-rich flavors already present in chili, and round out the sweetness, adding intricacy to the dish. Apple cider vinegar is versatile with a light, fruity flavor, but red wine and balsamic vinegar are both good choices for heavier chilis that need something bolder.
This Vegan Chili is a moderately-spiced, tomato-y stew loaded with chunks of celery, onion, green bell pepper, and carrot. Spices like ancho chili powder, cumin, oregano, garlic, and cayenne pepper add some body to the chili, while kidney beans and pinto beans give a hearty and creamy texture.
The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
for a rich flavor, depth addition try espresso powder (finely ground coffee), cocoa powder, or cinnamon. Liquid Smoke is also a great flavor addition for some deep special flavor! many people will add a shot of bourbon, beer, sherry, or brandy for a smooth edge with a little kick in the bite.
Just start with a tablespoon of the flour, cornmeal, masa harina, or cornstarch whisked with a little water, add to your chili and simmer 10 more minutes or so. If it isn't as thick as you'd like, repeat and simmer 10 more minutes.
2. Add cornmeal: Cornmeal absorbs excess liquid, so adding a tablespoon of it to your pot of chili will thicken the final result. Allow the chili to simmer for about ten minutes after you add the cornmeal.
You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.
Although canned chili will already have some seasonings, fresh herbs and spices will add bolder flavor. You can upgrade your chili using ingredients you likely already have on your spice rack, such as chili powder, ground cumin, onion powder, garlic powder, smoked paprika, and cayenne pepper.
The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.