There are many vegan chili recipes out there, but one of our favorites is this black bean and sweet potato chili.
1 tablespoon olive oil
1 white onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño pepper, diced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 cans black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn, drained
3 cups vegetable broth or water
2 tablespoons tomato paste
1 tablespoon honey or agave nectar
1-2 tablespoons cayenne pepper
1 can diced tomatoes, lightly drained (optional)
Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft, about 3 minutes. Stir in bell peppers, jalapeño pepper, chili powder, cumin, paprika, oregano salt, and black pepper. Cook over medium heat for another 3 minutes, stirring frequently.
Add black beans, kidney beans, corn, broth or water, tomato paste, honey or agave nectar, and cayenne pepper to the pot. Stir well until combined. Reduce heat to low and simmer for 30 minutes to 1 hour or until thickened to desired thickness.
Add diced tomatoes (optional). Cook for another 10 minutes, stirring occasionally. Serve with desired toppings.
Yields about 8 generous servings of soup.
Note: This chili thickens quite a bit as it cools, so it may be best to make this ahead of time and refrigerate it until needed. It can also be frozen.
There are many benefits and disadvantages to vegan chili recipes:
They are typically high in protein and fiber, and they are often low in fat and calories. They can also be a great source of important vitamins and minerals.
However, some people may find that vegan chili recipes lack flavor. Additionally, some people may not like the texture of beans and other plant-based ingredients.
There are many ways to add flavor to vegan chili recipes:
Add extra spices, such as cayenne pepper, garlic powder, or onion powder. Be aware that hot spices like jalapeno or habanero may not be suitable for everyone. If you cannot tolerate spicy foods, use a milder chili powder or even chili powder with no chili at all.
Add more vegetables and fruits, such as tomatoes and bell peppers.
If you like it spicy, add hot sauce to taste.
Add cooked meatless protein sources that are high in protein and fiber, such as tofu or lentils. However, be aware that adding too much protein or fiber can make your vegan chili recipe taste bitter or unpleasant.
The following tips may help improve the texture of vegan chili recipes:
Puree some of the beans with a blender, food processor, or immersion blender before adding them to the pot. You can then blend all of the ingredients at the end for a smoother soup. This is especially helpful if you made your chili thick and chunky the first time.
Adding sour cream or yogurt to vegan chili can help improve its texture. Just add a dollop on top of each serving. People may find that the flavor is not unpleasant, especially when combined with hot sauce or chili powder.