This vegan chili recipe has a great flavor, add more or less chiles to increase or decrease the hotness of the dish. You can vary the types of beans you add. I like to add red, black and white beans for variety and color.
You can top with green onions, and optional toppings are sour cream and grated cheese, for those who are not vegan.
- 2 cans kidney beans, 15.5 ounce
- 2 cans black beans, 15.5 ounce
- 1 can white beans, 15.5 ounce
- 2 tablespoons canola oil
- 2 yellow onions
- 4 cloves garlic
- 1 serrano chile
- 1 jalapeño chile
- 3 carrots
- ½ bunch broccoli
- 1 bell pepper
- 6 to 8 mushrooms
- 2 tomatoes
- 1 cup corn, fresh or frozen
- ½ cup tomato sauce
- 1 teaspoon oregano
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- ½ tablespoon cumin
- 1 bay leaf
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- ½ bunch parsley
- ½ bunch scallions
- sour cream – optional
- grated cheese – optional
Directions for Vegan Chili
- Mince garlic with a press or chop by hand. Set aside for at least 10 minutes.
- Prepare the vegetables. Chop onions and bell pepper, keeping them separate. Slice carrots lengthwise into quarters, and cut into small pieces. Cut mushrooms into small bite-sized cubes. Peel broccoli stems, and cut in quarter lengthwise. Cut broccoli stems into small pieces and cut broccoli florets into bite-sized pieces. Keep broccoli stems separate from florets. Chop tomatoes into ½ inch pieces.
- Cut serrano and jalapeño peppers in half, discard seeds. Mince.
- Add canola oil to a large pot, and turn heat to medium high. After one minute, add the onions and stir, and simmer 2 minutes. Add garlic and chiles, and cook an additional minute.
- Add the carrots, broccoli stems, and chopped bell pepper. Cook about 5 minutes.
- Add the mushrooms, broccoli florets and tomatoes, and stir. Reduce heat to medium.
- Drain the liquid from the white beans and add the beans to the pot. Drain and rinse the kidney and black beans, then add them to the pot. Add the tomato sauce and spices, stir well.
- Continue to simmer for 30 minutes, stirring occasionally.
- Add the corn and cook about 5 minutes more.
- Add the chopped parsley.
- Serve, topping with scallions and optional sour cream and grated cheese.