This chili is near and dear to my heart. It's a staple in our house, we have it at least twice a month. It's so delicious, healthy, easy and fast! It's like an "I went all out for dinner tonight" kind of meal when in reality it was really easy (but nobody needs to know that). This recipe makes enough for our family of four plus leftovers for the next day. I always try to make enough so there's leftovers. If I make a recipe and it's gone the same day, I feel cheated somehow, you know what I mean?! Like I put all this effort in and it's just gone, done, the fridge is empty again, like I have to do this all again tomorrow? So, if you have a very large family you may want to double this!
I don't even need a cheat sheet to write this, I've made it so many times I actually have it memorized! It starts with sautéing diced onion and peppers, then you add in garlic, paprika, cumin, chili powder, salt and oregano. Add in diced tomatoes (I puree the tomatoes in a blender before adding, it's not necessary, I just prefer it this way). Add in kidney, black, and pinto beans. Pour in your vegetable broth and add a bay leaf. Let this simmer gently for about 15 minutes and then add in the refried beans. Let it simmer for another 15 minutes. Remove the bay leaf and add in the corn and the apple cider vinegar. And voilà - the best chili, vegan or not!
Top this divine chili with tortilla chips, vegan sour cream or cheese, avocados, diced red onion, green onion, jalapeño or cilantro. A vegan cornbread on the side is always a fantastic option as well! And we grew up eating chili over mashed potatoes in our house, I know it sounds weird, but it is amazing, I definitely recommend trying it!
No matter how you eat this chili, even plain is so good, it will be a hit. It's a really feel-good dinner for your family because it's so healthy, comforting and kids love it. This recipe makes enough for two adults and two children plus enough for leftovers the next day.
The Best Vegan Chili
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 Medium Red or Yellow Onion, chopped
- 1 Large Red Bell Pepper, chopped
- 3 Cloves of Garlic, minced
- 1 ½ tablespoon Chili Powder Use more or less depending on how spicy you like it.
- 2 teaspoons Cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 28 ounces Diced Tomatoes, with their juices
- 15.5 ounces Can of Black Beans, drained and rinsed
- 15.5 ounces Can of Pinto Beans, drained and rinsed
- 15.5 ounces Can of Red Kidney Beans, drained and rinsed
- 15.5 ounces Can of Corn, drained
- 2 cups Vegetable Broth
- 1 Bay Leaf
- 16 ounces Refried Beans
- 1 tablespoon Apple Cider Vinegar or Red Wine Vinegar
Instructions
- In a large Dutch oven or stock pot, add two tablespoons of olive oil and simmer. Add the onion and bell pepper. Stir to combine and cook. Simmer for 5-7 minutes until onions are translucent.
- Add the garlic, chili powder, cumin, paprika, oregano and salt. Cook until fragrant, stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans, pinto beans, kidney beans, corn, vegetable broth and the bay leaf. Simmer over medium heat for 15 minutes, stirring occasionally. Add the refried beans, stir to incorporate them into the chili, and continue simmering for another 15 minutes.
- Remove the chili from the heat and discard the bay leaf. Mix in the vinegar. Taste and add more salt if needed.
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