Hearty Vegan Chili Recipe (Print Version)
# Ingredients:
→ Base Vegetables
01 -
2 tablespoons olive oil (or substitute with water or vegetable broth)
02 -
1 medium onion, chopped
03 -
1 green bell pepper, seeded and chopped
04 -
2 medium carrots, peeled and grated
→ Spices & Seasonings
05 -
2 tablespoons unsweetened cocoa powder
06 -
1 tablespoon chili powder
07 -
2 teaspoons ground cumin
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon dried oregano
10 -
1 teaspoon ground allspice
11 -
1 teaspoon salt
12 -
1 teaspoon liquid smoke
→ Main Ingredients
13 -
3 cans (15 ounces each) black beans, drained and rinsed, or 4 cups home-cooked black beans
14 -
1 can (28 ounces) diced tomatoes with their juices
15 -
1 cup uncooked white quinoa, rinsed thoroughly
16 -
2 cups low-sodium vegetable broth
17 -
1 cup corn kernels (fresh or frozen works great)
→ Optional Toppings
18 -
Fresh lime wedges for squeezing
19 -
Diced avocado or guacamole
20 -
Vegan sour cream
21 -
Your favorite hot sauce
22 -
Fresh cilantro, roughly chopped
23 -
Sliced green onions
24 -
Tortilla chips for scooping
# Instructions:
01 -
Warm the oil in a large soup pot over medium heat. Toss in the chopped onion and green pepper, letting them cook for about 5 to 6 minutes. You'll know they're ready when the onion turns translucent and everything gets nice and soft.
02 -
Stir in the grated carrots, cocoa powder, and all your spices—the chili powder, cumin, smoked paprika, oregano, allspice, salt, and liquid smoke. Mix everything together really well and let it cook for another minute or two until you can smell those gorgeous spices blooming.
03 -
Add the black beans, diced tomatoes, quinoa, and vegetable broth to the pot. Give it a good stir and make sure the liquid completely covers the quinoa—add a splash more broth or water if needed. Bring everything to a boil, then pop the lid on, turn the heat down to medium-low, and let it simmer gently for about 15 minutes until the quinoa is fluffy and tender.
04 -
Stir in the corn kernels and mix well. Take a taste and see what it needs—maybe a bit more salt, an extra pinch of chili powder, or a splash of hot sauce to kick things up.
05 -
Ladle the hot chili into bowls and load them up with whatever toppings make you happy. Don't forget those tortilla chips on the side!
# Notes:
01 -
Make sure you're using unsweetened cocoa powder here—it adds amazing depth without sweetness. If you don't have cocoa on hand, try a shot of espresso, a cup of strong black coffee, or even a couple squares of dairy-free dark chocolate instead.
02 -
This chili gets thicker as the quinoa absorbs liquid while cooking. If it ends up too thick for your liking, just stir in an extra cup or so of broth or water to loosen it up.
03 -
Always taste your chili at the end and adjust the seasonings to match your preferences. A squeeze of lime, dash of hot sauce, or extra salt can really brighten things up.
04 -
This recipe yields about 10 to 12 cups of chili, making it perfect for feeding a crowd or having plenty of leftovers.
05 -
The nutrition information provided doesn't include any of the optional toppings.