Thank you for sharing!

Whether you’re a vegan or not, this hearty Vegan Chili is a wicked comfort food. Flavorful, filling and perfect for anyone who loves a cup of chili on a chilly night!

So much flavor, but it’s the spiciness from the jalapeno is just enough that it it so perfect for taking the edge off this cold weather. But of course, that’s not to say that this recipe would be great in any type of weather, or occasion, too. 

I am always dabbling in vegan recipes, not necessarily because my diet calls for it, but I somehow enjoy their surprisingly delicious flavor – and don’t realize it was vegan until later. Just like this Vegan Chili. With the combinations of black beans, kidney beans, and pinto beans, they blend so well together, it was just a great combo.

It wasn’t until my third time making it that I realized what I had on my hands was more than “regular” chili.

Basically the same shenanigans happened when I made these Vegan Chocolate Cake Donuts and Vegan Orange Creamsicle Floats. Guess what… they are vegan without even trying! Cracks me up.

Easy Vegan Chili

Black beans, Kidney beans, and Pinto beans are known to be among the healthiest foods. They are rich in antioxidants, fiber, and other nutrients.  While Jalapeno also has an antioxidant called carotene that keeps our cells from damage. Also, I don’t like know this because I’m a scientist or anything – it’s just what I’ve heard. But it’s also a great selling point for an awesome dinner. LOL!

Ingredients to Make Vegan Chili

• 1 cup black beans
• 1 cup kidney beans
• 2 jalapeños, diced (can deseed if desired)
• 1 cup pinto beans
• 1 Tablespoon cooking oil
• 4 cloves garlic smashed and sliced
• 1 onion, diced
• 2-3 Tablespoons southwestern seasoning
• 1 Tablespoon Worcestershire sauce
• 3-4 cups vegetable broth or water
• 1-32 oz can tomatoes

This recipe is so simple and very easy to follow. Although boiling the beans may take 1 1/2 – 2 hours, it is definitely worth the wait. But the trick here is to soak the beans overnight. It will lessen the time of cooking the beans – and they’ll be a lot softer, too.

How to Make Vegan Chili

Rinse the beans first, combine them in a large stockpot, place enough water to cover the beans over the top, and bring to boil over high heat.

Once boiling, reduce the heat to medium-low and continue to simmer the beans for 1 to 1 1/2 hours or until the beans are tender. You’ll notice that the beans have swelled already at this time and most of the skins will have opened.

Now, if you soaked your beans overnight, you can skip the whole cooking before we get to the next step. But that’s on you. Soak overnight or cook for a long time as prep – choose your own adventure there.

Once you’re done with your prep, drain, rinse the beans and set aside. Clean out the stockpot because you will be using this again. Unless you have another stockpot and prefer to use the second one.

Place the oil in your stockpot and set over medium heat. Once the oil is hot, add the onion and diced jalapeños. Cook for 3 minutes, then add the garlic and continue cooking for one more minute until the onion is soft and translucent. Stir occasionally so it doesn’t burn.

Then add the cooked beans, seasoning, Worcestershire sauce, vegetable broth, and tomatoes. Then increase the heat to medium-high and bring to a boil.

Once boiling, reduce to medium-low and then cover, simmering for 1 hour until all liquid is absorbed, stirring occasionally.

So simple, isn’t it?

If you’re not quite ready to make a big pot of vegan chili, Pin this to your favorite vegan recipes board. That will make it easy for you to find it again when you’re craving comfort food.

If you are looking for more simple vegan recipes, check out some of my favorites!

Vegan Asian Stir Fry

 

Totally Delicious & Vegan Dessert Salsa

 

Mushroom Broccoli Stir Fry {Vegan, Gluten-Free & Awesome}

Instant Pot Vegan Tacos

Thank you for sharing!