Print

Vegan Chili

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vegan chili is hearty, smoky, and deeply flavorful. With beans, mushrooms, and potatoes simmered in a rich tomato base and a bold spice blend, it’s the perfect cozy meal for any occasion.

Ingredients

2 tablespoons avocado oil

1 large yellow onion, diced

1 red bell pepper, seeded and diced

1 pound mushrooms (cremini and/or white button), diced

2 medium potatoes, diced into 1/4” pieces

5 cloves garlic, minced

2 (15 oz) cans kidney and/or pinto beans, drained and rinsed

1 (28 oz) can diced tomatoes with juice

1 (6 oz) can tomato paste

4 cups vegetable stock

Spice Blend:

1/4 cup nutritional yeast

1 tablespoon smoked paprika

1 tablespoon dried oregano

2 teaspoons ground cumin

1 teaspoon dried basil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chile powder (or to taste)

1 teaspoon sea salt

Instructions

  1. Heat avocado oil in a large pot over medium heat.
  2. Add onion, bell pepper, and mushrooms. Cook about 8 minutes until softened.
  3. Stir in potatoes and cook another 5 minutes.
  4. Add garlic and cook 1 minute until fragrant.
  5. Stir in beans, diced tomatoes with juice, tomato paste, and vegetable stock.
  6. Add nutritional yeast and all spices, stirring well to combine.
  7. Bring to a boil, then reduce heat and simmer 30–35 minutes, stirring occasionally, until potatoes are tender and chili thickens.
  8. Taste and adjust seasoning before serving.

Notes

Add corn, zucchini, or sweet potato for extra vegetables.

For smokier flavor, stir in chipotle peppers in adobo.

Thicken by mashing some beans and stirring them back in.

Chili freezes well for up to 2 months.

Flavor deepens the next day, making it great for meal prep.

Nutrition

Find it online: https://justsosavory.com/vegan-chili/