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Vegan Chili Recipe | CraftMyMeals | CraftMyMeals

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Vegan Chili

americanmediumveganvegetarian

gluten-free

dairy-free

nut-free

soy-free

Vegan Chili

Popularity

4.0

Taste Score:9/10

A deeply flavorful, hearty vegan chili made from scratch with dried beans and fresh tomatoes. This one-pot meal is packed with plant-based protein and fiber, perfect for a comforting and healthy dinner.

Prep25m

Cook70m

Servings4

Serving:1 cup

280 cal

Ingredients

For 4 servings

0.5 cup kidney beans (dried)
0.5 cup black beans (dried)
6 cup water (for soaking and cooking beans, plus more for chili)
2 tbsp olive oil
1 pcs onion (large, chopped)
1 pcs bell pepper (medium, any color, chopped)
4 pcs garlic (cloves, minced)
1 kg tomato (ripe, to be blanched and pureed)
2 tbsp chili powder
1 tbsp cumin powder
1 tsp smoked paprika
1 tsp dried oregano
2 pcs corn (fresh cobs, kernels removed)
0.5 tsp salt (adjust to taste)
0.5 tsp black pepper (freshly ground)
1 tbsp lime juice (freshly squeezed)
0.25 cup cilantro (fresh, chopped for garnish)

Nutrition per Serving

280

Calories

12g

Protein

43g

Carbs

Instructions

1
Soak and cook the beans
- Rinse the dried kidney and black beans. Place them in a large bowl and cover with at least 4 cups of water.
- Let the beans soak for at least 8 hours or overnight.
- Drain the soaking water and rinse the beans well.
- Transfer the beans to a pressure cooker, add 4 cups of fresh water, and cook for 15-20 minutes after the first whistle, or until tender. Let the pressure release naturally. Drain and set aside.
2
Prepare the fresh tomato base
- Bring a pot of water to a boil. Score a small 'X' on the bottom of each tomato.
- Blanch the tomatoes in boiling water for 1-2 minutes, until the skins start to peel back.
- Transfer the tomatoes to an ice bath to cool. Peel the skins, remove the core, and roughly chop.
- Blend the chopped tomatoes in a blender until you have a smooth puree. Set aside.
3
Sauté the aromatics

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5 min

70cal

1gprotein

About This Vegan Chili Recipe

This american recipe takes 95 minutes to prepare and yields 4 servings. At 280.27 calories per serving with 11.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.

Fat

Fiber12g

Sodium376mg

Potassium1280mg

Phosphorus247mg

Know more about our calculations

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Bloom the spices

Stir in the chili powder, cumin powder, smoked paprika, and dried oregano.
Cook for about 1 minute, stirring constantly, until the spices are fragrant. This deepens their flavor.

Simmer the chili

Pour in the fresh tomato puree and 1 cup of water. Add the cooked kidney beans and black beans.
Add the salt and black pepper. Stir everything together well.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 30-40 minutes for the flavors to meld. Stir occasionally to prevent sticking.

Finish and serve

Stir in the fresh corn kernels and cook for another 5-7 minutes until the corn is tender.
Turn off the heat and stir in the fresh lime juice.
Taste and adjust seasoning if needed.
Ladle into bowls and garnish with fresh cilantro. Serve hot.

Pro Tips

1Cooking beans from scratch results in a superior texture and flavor compared to canned beans.
2For a thicker chili, let it simmer uncovered for the last 10-15 minutes.
3This chili tastes even better the next day as the flavors have more time to develop.
4Serve with your favorite toppings like sliced avocado, vegan sour cream, or crushed tortilla chips.
5This recipe freezes beautifully. Let it cool completely, then store in freezer-safe containers for up to 3 months.

Recipe Variations

high protein

High protein

Add 1 cup of cooked quinoa or 1/2 cup of textured vegetable protein (TVP) during the last 15 minutes of simmering.

spicy

Spicy

Add 1-2 chopped jalapeños or a pinch of cayenne pepper along with the garlic for extra heat.

quick

Quick

To save time, use canned beans (rinsed and drained) and canned crushed tomatoes. The total cooking time will be reduced to about 30 minutes.

healthy

Healthy

Add more vegetables like diced zucchini or carrots along with the bell peppers for extra nutrients and fiber.

Health Benefits

🌾

Excellent Source of Fiber

The combination of kidney beans and black beans provides a high amount of dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.

✨

Rich in Plant-Based Protein

Beans are a fantastic source of plant-based protein, crucial for muscle repair, immune function, and overall body maintenance.

✨

Packed with Antioxidants

Fresh tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage. The various spices also contribute their own antioxidant properties.

❤️

Heart-Healthy

This chili is low in saturated fat and sodium. The fiber and potassium from beans and vegetables support cardiovascular health by helping to manage blood pressure and cholesterol levels.

Frequently Asked Questions

Is Vegan Chili healthy?

Yes, this vegan chili is very healthy. It's packed with plant-based protein and fiber from the beans, lycopene from tomatoes, and vitamins from the vegetables. Making it from scratch without canned goods also significantly reduces sodium content.

How many calories are in this Vegan Chili?

One cup of this homemade vegan chili contains approximately 300-350 calories, primarily from the beans, vegetables, and a small amount of oil.

Can I make this chili in a slow cooker?

Absolutely. After sautéing the aromatics and blooming the spices on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Why do I need to soak the beans?

Soaking dried beans helps them cook faster and more evenly. It also helps break down some of the complex sugars that can cause digestive issues, making them easier to digest.

What can I serve with vegan chili?

Vegan chili is versatile. It's great with a side of cornbread, over a baked potato, with brown rice, or simply with a dollop of vegan sour cream and some avocado slices.