Why Make This Recipe
This Best Vegan Chili recipe is perfect for anyone looking for a healthy, comforting meal. It’s packed with healthy veggies, beans, and spices that provide rich flavors. Whether you follow a vegan diet or just want to eat more plant-based meals, this chili is a fantastic choice. It’s easy to make, filling, and great for cold days or gatherings. Plus, it’s versatile, so you can add your favorite toppings!
How to Make Best Vegan Chili
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 carrot, chopped
- 2 cups cubed butternut squash
- 1 poblano pepper, stem and seeds removed, and diced
- 1 teaspoon chili powder
- ½ teaspoon chipotle paste or powder
- 1 cup halved cherry tomatoes or 1 cup canned diced tomatoes
- 2 teaspoons apple cider vinegar
- 1 cup cooked black beans, drained and rinsed
- 2 to 3 cups vegetable broth
- Juice of ½ to 1 lime
- Sea salt and freshly ground black pepper
Directions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion along with a pinch of salt and pepper. Cook for about 5 to 8 minutes until the onion is soft.
- Stir in the minced garlic, chopped carrot, diced poblano pepper, and cubed butternut squash. Cook until the vegetables are tender and the onion is lightly browned, about 15 minutes.
- Add the chili powder, chipotle powder, and tomatoes. Cook for 1 minute.
- Stir in the apple cider vinegar and black beans, then add 2 cups of vegetable broth (or enough to cover everything).
- Simmer for 20 to 30 minutes until the butternut squash and carrots are tender, adding more broth if needed.
- Stir in the lime juice and season with salt, pepper, and additional spices if you like. If the chili is too spicy, add a splash of vinegar or lime juice to balance it out. If it’s too thick, add another cup of broth.
- Serve with your choice of toppings such as cilantro, grilled corn, baked tortilla strips, lime slices, or poblano cashew cream.
How to Serve Best Vegan Chili
Serve your Best Vegan Chili hot in bowls. You can add fun toppings like fresh cilantro, grilled corn, or tortilla strips to make it even better. It’s also great with a squeeze of lime on top!
How to Store Best Vegan Chili
If you have leftovers, let the chili cool down and store it in an airtight container. You can keep it in the fridge for up to 5 days. If you want to keep it longer, freeze the chili for up to 3 months. Just make sure to thaw it before reheating.
Tips to Make Best Vegan Chili
- Adjust the spice level according to your taste. If you like it spicier, add more chipotle powder or fresh peppers.
- You can use any type of beans you have on hand. Kidney beans or pinto beans are also good options.
- For a richer flavor, let the chili sit for a few hours or refrigerate overnight before serving.
Variation
Feel free to add more vegetables like zucchini or bell peppers. You can also change the beans or use corn for a sweeter touch. For a smoky flavor, add some smoked paprika.
FAQs
Can I make this chili ahead of time?
Yes, you can make the Best Vegan Chili ahead of time. It tastes even better the next day as the flavors meld together.
Is this chili gluten-free?
Yes, this recipe is gluten-free. Just make sure to check your vegetable broth for any gluten ingredients.
Can I use frozen vegetables?
Yes, you can use frozen vegetables if you don’t have fresh ones. Just add them directly to the pot, adjusting the cooking time as needed.
