Chili is one of my go-to recipes on cold days when I want a hearty warming meal, but don’t want to spend too much time in the kitchen. It’s also very healthy as it’s packed with plant-based protein since it’s made with 4 types of beans. I usually make a large pot of this flavorful chili to enjoy for 2 days (I cook for 2, so the amounts that I’m giving for this recipe is enough for 4 portions). It reheats very easily, and it takes just 20 minutes to make!
The Ingredients
To make this vegan chili, you will need: Complete list of ingredients and amounts can be found in the recipe card below.
Onion, garlic, jalapeno.Spices: Cumin, smoked paprika, and hot chili if desired.Beans: Use any type of beans that you like/have available. I usually use kidney beans, black beans, cannellini beans, and black-eyed beans.A can of chopped tomatoes, or use fresh tomatoes instead. You will also need water (or use vegetable stock for more flavor).Oil, salt and pepper.Optional: Maple syrup (or agave, or brown sugar), and apple cider vinegar. If you have these on hand, please add them as they add a depth of flavor to the dish.And for optional garnish, I like avocado, fresh cilantro leaves, vegan sour cream, and extra jalapeno slices.
How to make a vegan chili
Heat vegetable oil in a pot, and saute onions until they’re soft and translucent.Add diced jalapeno, and garlic and cook for 1 minute or until fragrant.Add the spices, followed by the chopped tomatoes then fill half of the empty can (from the chopped tomatoes) with water and add it to the pot.Add the beans, maple syrup, and apple cider vinegar (if using).Cover the pot with the lid, and let it simmer for 10-15 minutes (simmer and not boil).Serve warm! Garnish with sour cream, avocado slices or guacamole, maple cornbread or on its own!
What to serve vegan chili with?
Homemade maple cornbread (my fav!).Quesadillas.Sliced avocado or guacamole.Nachos!Serve it with jacket potatoes as a filling.Rice.
© Little Sunny Kitchen
