I know we all want spring weather but the reality is it’s still pretty darn cold. I just checked the weather and my sister in Boston is getting snow again! So, this easy vegan chili recipe is for all those still in the miserable cold :)
As much as I would like to add another spring-like recipe , I’ve really been meaning to put this chili recipe up quite some time. Over a month ago I posted a picture of this chili on my Instagram. People loved it and I felt stupid for not actually taking the time to take proper pictures and posting the recipes.
So, here it is!
My stupidly easy vegan chili!
Don’t look at the ingredient list and think, “I can’t, too much!” It’s really not that many ingredients and you don’t have to do anything fancy with them. You seriously just throw them all in a pot and let it cook. Sound too hard? Maybe just look at the pictures then and ask someone else to make it :D
Please note that in the recipe below it says that the avocado and cilantro are optional. I had to do that for all the avocado haters in the world. There aren’t many but I’m looking out for them. However…even if you like avocado just a little bit, be sure to pile the avocado on your vegan chili like there will be no avocados for the next 50 years.
With all that avocado, no one will ever be like, “Hey, Where’s my vegan sour cream?”. Sure, sometimes I like vegan sour cream on my chili but if I have avocados at home, it’s not even debatable which will make it on my chili.
PS: This chili is perfect for kids! 100% kid and toddler approved. Make sure to add some extra cayenne pepper or fresh chili peppers to this chili, if kids aren’t an issue :)
- 3 tablespoons Olive Oil
- 1 large brown/yellow/white Onion (diced)
- 4 Garlic Cloves (minced)
- 1 large Zucchini (sliced, then quartered)
- 4 celery stalks (sliced)
- 6 medium sized Tomatoes (diced)
- 3 Bell Peppers ( 1 green, 2 yellow,red, or orange)
- 3 tablespoons favorite Chili Powder (storebought or homemade)
- 1 tablespoon Cumin
- 2 tablespoons Paprika
- 1 teaspoon Smoked Paprika
- 4½ cups (900ml) Tomato Puree
- 4 cups (800ml) Water
- 3 cups Beans of choice - Kidney, Black, Pinto etc. (soaked and cooked, or canned)
- 2 cups Corn
- Salt and Pepper
- 1 Avocado - optional (diced)
- handful of fresh Cilantro - optional
- Heat olive oil in a large stock pot over medium heat.
- Fry onions in oil for 3 - 4 minutes. Add garlic and fry for an additional 1 - 2 minutes until garlic becomes fragrant.
- Add zucchini, celery, tomatoes, bell peppers, and spices to stock pot and cook for 10 minutes over low-medium heat.
- Stir in tomato puree and water into stock pot. Bring to a boil, reduce heat and simmer for at least 30 minutes. The longer the chili is allowed to simmer the better.
- Add beans and corn and allow chili to simmer for an additional 10 minutes before serving.
- Add salt and pepper to taste.
- Serve chili hot with avocado and fresh cilantro.
If you want some extra protein in your chili then try my Tempeh Chili :)