Mom’s Vegan Chili

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Vegan chili is the perfect fall or winter time meal. It’s incredibly hearty and gives you some much needed warmth to make it through a cold day or night. I make it all the time with my kids and they are absolutely crazy about it. Whenever I let them choose our weekend dinners, they put Mom’s vegan chili at the top of their lists. It’s much healthier than traditional chili recipes yet it doesn’t sacrifice flavor for nutrition.

Mom’s vegan chili only takes half an hour to prepare and another half an hour to cook. It’s well worth the hour’s investment as it’ll provide you with four sizable bowls at a minimum. You’ll find that this vegan chili quickly becomes one of your “go to” cold weather recipes. It’ll fill you up for hours but it isn’t too heavy to weigh you down like most traditional meat based chilis. Let your omnivorous friends try it and they just might be tempted to convert to veganism!

 

vegan chili
Mom's Vegan Chili
Vegan chili is the perfect fall or winter time meal. It's incredibly hearty and gives you some much needed warmth to make it through a cold day or night. I make it all the time with my kids and they are absolutely crazy about it.
Servings Prep Time
4bowls 30min
Cook Time
30min
Servings Prep Time
4bowls 30min
Cook Time
30min
vegan chili
Mom's Vegan Chili
Vegan chili is the perfect fall or winter time meal. It's incredibly hearty and gives you some much needed warmth to make it through a cold day or night. I make it all the time with my kids and they are absolutely crazy about it.
Servings Prep Time
4bowls 30min
Cook Time
30min
Servings Prep Time
4bowls 30min
Cook Time
30min
Ingredients
Servings: bowls
Instructions
  1. Begin by draining and rinsing the kidney beans and the pinto beans.
  2. Seed and dice the red bell pepper and the jalapeno peppers. Dice the celery as well
    red pepper
  3. Saute the garlic, sweet onions and green onions in the extra virgin olive oil over medium heat in a large pot. It should take about 5 minutes to saute them until they are soft in texture. Add a dash of salt for seasoning.
  4. Next, add the bell pepper, celery and jalapenos and saute for 5 more minutes or until they become soft. Add tomato paste, broth and the diced tomatoes along with the juice from the can. Stir the ingredients together to thoroughly combine them. Turn up the heat to medium-high.
  5. Add the beans, corn, hot sauce, white wine, chili powder, freshly ground black pepper, salt, sage, cayenne pepper, oregano and cumin. Sometimes I add an extra can of kidney beans to this vegan chili recipe if my kids had an especially active day and are super hungry.
  6. Simmer until the pot's contents thicken up. This should take around 10 minutes. Perform a taste test. If you think that more salt or ground pepper is necessary, add an extra teaspoons or two. Top the vegan chili with the dairy free cheese and/or fresh cilantro for a final touch.
Recipe Notes

Peace.

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