The Ultimate Vegan Chili
Chili is one of those dishes that’s super easy to make vegan. Because of this, it tends to be a common go-to option for family functions and restaurants in an effort to appease us veg-heads (thanks for thinking of us!) However, it also seems to fall victim to being clumsily thrown together and can often taste more like a bean-y bolognese sauce, than a well thought out and balanced dish. It is for this reason, I tend to label myself as an “I don’t like chili” type. Because of this, I decided to make this easy vegan chili recipe. With this little post, I’m hoping to inspire non-vegan hosts to make the ultimate vegan chili recipe made easy!
I feel like ratios play a big-time role in a chili’s likability. When I started to create this vegan chili recipe a few years back, I would add only small portions of all the ingredients and would taste and add things as needed. I was really happy with the final result and have since made this chili dish a number of times. It’s an easy vegan chili recipe for dinner parties or events where there is a large omnivore crowd or plenty of picky eaters. I also really love to go all out for chili toppings! By the time I am done with adding pizzazz to my bowl, the vegan chili is usually well hidden under a thick layer of fresh and fatty stuff!
Up Your Chili Game Ultimate Vegan Chili Topping Ideas. Add some or be like me and pack it all on!
- Diced avocado (if you like avocado, try it on toast!)
- Shredded cheese ( I use Daiya Smoked Gouda and OMG it’s unreal)
- Sliced green onions
- Chopped cilantro
- Cashew cream
- Fresh lime
- Corn chips or tortilla chips
- Shredded iceberg lettuce
- Fresh diced tomatoes
- Pickled jalapeno
- Hot sauce or chili flakes
The Ultimate Vegan Chili
Ingredients
- 1.5 tbsp olive oil
- 3-4 cloves chopped garlic
- 1 chopped yellow onion
- 1 tsp smoked paprika
- 1 tbsp ground cumin
- 2 tbsp chili powder
- 1 tsp SALT
- 3 cups cooked beans - I used a combo of kidney & chickpea
- 1 cup TVP
- 1 tbsp coconut sugar
- 2.5 cups vegetable broth
- 1 can diced tomatoes - Including the liquid
- 1/4 cup fine cornmeal
- 1 tbsp nutritional yeast
- 1 tbsp butter - I used brand Melt
- 2 tsp fresh lime juice
- salt and pepper to taste
Instructions
- In a stockpot over medium heat, add oil and onions. Cook for about 3-5 minutes, or until translucent. Add garlic and cook for another 1-2 minutes.
- Add cumin, salt, smoked paprika and chili, stirring continuously for 1 minute. This will allow dried spices to really come to life and be more flavourful.
- Add beans, sugar, TVP diced tomatoes and 2 cups of broth (reserve the other 1/2 cup) and bring to a good simmer before lowering heat to med-low. Allow to cook, while stirring frequently for about 20 minutes.
- In a small bowl, combine cornmeal, nutritional yeast and 1/2 cup of the broth you set aside. Whisk together until combined. Slowly add to chili and stir until well combined. This will thicken chili, while also adding flavour depth. Cook for another 10 minutes.
- Stir in butter, lime and salt and pepper to taste.
Notes
Vegan gluten free recipes, meal plans, wellness, home | Mostly Domestic
Vegan and Gluten free food and cooking | Mostly Domestic
Vegan and Gluten free meal plans, prep and food shopping lists | Mostly Domestic