Oh boy, let me tell you about my absolute favorite go-to dish—this vegan chili recipe chili sin carne! I remember the first time I made it; I was trying to impress some friends who were skeptical about plant-based meals. But once they took a bite, their eyes lit up! It’s hearty, filling, and bursting with flavors that even meat-lovers can’t resist. I love how versatile it is too—perfect for a cozy dinner at home or a potluck with friends. The combination of beans and veggies makes it not only delicious but also packed with nutrients. Trust me, this chili is a heartwarming hug in a bowl that everyone will enjoy, whether they’re vegan or not. You’re going to love it!
Ingredients List
Let’s gather everything we need for this scrumptious vegan chili recipe chili sin carne. You’ll find that each ingredient plays a vital role in creating a dish that’s not just hearty but also full of vibrant flavors!
- 1 tablespoon olive oil: This will be our base for sautéing the veggies and adds a lovely richness.
- 1 onion, chopped: A medium onion, chopped finely, brings depth and sweetness to the chili.
- 2 cloves garlic, minced: Fresh garlic adds a punch of flavor—don’t skip this!
- 1 bell pepper, chopped: Any color you like works here; just chop it into bite-sized pieces.
- 2 carrots, diced: Peel and dice them into small pieces so they cook evenly and add a nice sweetness.
- 1 zucchini, diced: Cut this summer squash into small cubes for a tender texture.
- 1 can (14 oz) diced tomatoes: These juicy tomatoes create a rich base for our chili.
- 1 can (15 oz) kidney beans, drained and rinsed: These beans provide protein and a hearty bite.
- 1 can (15 oz) black beans, drained and rinsed: Another layer of flavor and texture—plus, they’re so good for you!
- 2 cups vegetable broth: Use low-sodium if you prefer, it adds moisture and flavor.
- 2 tablespoons chili powder: This is where the magic happens! Adjust to your taste for heat and flavor.
- 1 teaspoon cumin: A warm and earthy spice that complements the chili beautifully.
- Salt and pepper to taste: Season to your liking; it’s all about balancing those flavors.
How to Prepare Instructions
Alright, let’s dive into making this delicious vegan chili recipe chili sin carne! Follow these steps, and I promise you’ll create a comforting dish that warms the soul.
Step 1: Heat the Oil
First things first, grab a large pot—something sturdy like a Dutch oven works best. Heat up 1 tablespoon of olive oil over medium heat. You want it nice and warm, but not smoking. Just give it a minute or two; you’ll know it’s ready when it shimmers a bit.
Step 2: Sauté the Aromatics
Now, toss in your chopped onion and minced garlic. Sauté them together for about 3-4 minutes until the onion turns translucent and the garlic becomes fragrant. Oh, the smell is heavenly! This is where the flavor magic begins.
Step 3: Add the Vegetables
Next, add in your chopped bell pepper, diced carrots, and diced zucchini. Cook these beauties for about 5 minutes, stirring occasionally, until they soften up a bit. You’ll want them to mingle and soak up all those garlicky flavors!
Step 4: Combine the Main Ingredients
Now it’s time to bring it all together! Pour in that can of diced tomatoes, along with your kidney beans, black beans, and vegetable broth. Stir everything well until it’s nicely combined. This is where the chili starts to take shape!
Step 5: Season the Chili
Don’t forget the seasoning! Stir in 2 tablespoons of chili powder and 1 teaspoon of cumin. This is where you can really play with your spices, so taste and adjust with salt and pepper to your liking. Feel free to add more chili powder if you like it spicy!
Step 6: Simmer the Chili
Bring the mixture to a boil—watch out for splatters! Then, reduce the heat to low and let it simmer uncovered for about 30 minutes. This allows all those flavors to meld beautifully. Stir occasionally to make sure it doesn’t stick.
Step 7: Serve the Chili
Finally, it’s time to dig in! Serve the chili hot, alongside some crusty bread or a scoop of rice for a filling meal. You can even top it with some avocado or cilantro for an extra pop of flavor. Enjoy every delicious bite!
Why You’ll Love This Recipe
- Hearty and Filling: This chili is so satisfying, it’ll keep you full and happy. It’s like a warm hug in a bowl!
- Nutrient-Packed: With all those beans and veggies, you’re getting a powerhouse of vitamins, minerals, and fiber—it’s a nutritious choice for everyone!
- Easy to Make: The steps are simple and straightforward, making it perfect for both novice cooks and seasoned chefs alike.
- Customizable: You can tweak the spices and veggies to suit your taste. Want more heat? Add some jalapeños! Prefer it milder? Skip the chili powder.
- Great for Meal Prep: This chili stores beautifully in the fridge and tastes even better the next day, making it an ideal dish for meal prepping.
- Perfect for Any Occasion: Whether it’s a cozy night in, a family gathering, or a potluck, this vegan chili recipe chili sin carne is sure to impress everyone!
Tips for Success
Want to ensure your vegan chili recipe chili sin carne turns out absolutely perfect? I’ve got some handy tips for you!
- Fresh Ingredients: Always opt for fresh veggies when possible. They really enhance the flavor and texture of your chili. If you can, use organic produce for the best taste!
- Adjust the Spice: If you’re not sure how spicy you want it, start with less chili powder and add more as it cooks. You can always spice it up, but you can’t take it out if it gets too hot!
- Beans Galore: Feel free to mix up the types of beans! Navy beans or pinto beans can be great alternatives to kidney and black beans. Just make sure to rinse them well after draining.
- Add Some Greens: For an extra nutritional boost, throw in a handful of spinach or kale during the last few minutes of cooking. They’ll wilt perfectly and add some lovely color!
- Let It Rest: If you have time, let the chili sit for an hour or so after cooking before serving. This resting time allows all those flavors to deepen and meld together beautifully.
- Freezing Tips: If you make a big batch (which I highly recommend!), freeze the leftovers in portioned containers. Just remember to let it cool completely before freezing to maintain quality.
- Garnish Ideas: Don’t skip the toppings! Fresh cilantro, sliced avocado, or a dollop of vegan sour cream can elevate your chili from great to outstanding!
With these tips, you’ll be ready to whip up a stunning bowl of chili that everyone will rave about. Happy cooking!
Nutritional Information
Here’s a breakdown of the nutritional values for my beloved vegan chili recipe chili sin carne. Keep in mind that these are estimates based on standard ingredients, so your results might vary slightly depending on the brands you use or any substitutions you make.
- Serving Size: 1 cup
- Calories: 250
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Sugar: 5g
- Fiber: 15g
- Protein: 12g
- Sodium: 400mg
- Cholesterol: 0mg
This chili is not only hearty and delicious, but it’s also packed with nutrients, making it a fantastic choice for a wholesome meal. You get a good amount of protein from the beans, plenty of fiber, and lots of vitamins from the veggies. Plus, it’s low in saturated fat and cholesterol-free, which is always a win in my book!
FAQ Section
Can I substitute any of the beans in this chili?
Absolutely! Feel free to mix it up with different beans like pinto beans or even chickpeas if you prefer. Just make sure to rinse and drain them well before adding to the pot.
How long can I store leftovers?
You can store leftovers in an airtight container in the fridge for up to 5 days. It’s even tastier the next day as the flavors meld together!
Can I freeze this chili?
Yes, it freezes beautifully! Just let it cool completely, then divide it into portions and store in freezer-safe containers. It’ll last for up to 3 months in the freezer. When you’re ready to enjoy, thaw it overnight in the fridge and reheat on the stovetop.
How can I adjust the spice level?
If you like it mild, start with less chili powder than the recipe suggests, and add more gradually as it cooks. You can also remove the seeds from jalapeños if you decide to add some for an extra kick!
Is there a way to thicken the chili if it’s too watery?
If your chili turns out a little thin, don’t worry! You can simmer it uncovered for a bit longer to reduce it. Alternatively, you can mash some of the beans against the side of the pot to naturally thicken it up. Just stir them back in, and you’re good to go!
Storage & Reheating Instructions
So, you’ve made a big batch of my vegan chili recipe chili sin carne, and now you have some delicious leftovers! Here’s how to store and reheat it without losing any of that glorious flavor.
First, let the chili cool completely before you store it. This helps prevent condensation, which can make it watery. Once it’s cool, transfer it to an airtight container. You can keep it in the fridge for up to 5 days. Just make sure the lid is tight so it stays fresh!
If you want to keep it longer, freezing is a fantastic option. Portion the chili into freezer-safe containers or resealable bags, leaving a little space at the top for expansion. It’ll stay good for about 3 months in the freezer. When you’re ready for a tasty meal, simply thaw it overnight in the fridge.
When it comes to reheating, I recommend warming it up on the stovetop for the best results. Just pour it into a pot over medium heat and stir occasionally until it’s heated through. If it seems a bit thick, add a splash of vegetable broth or water to loosen it up. You can also microwave it if you’re in a hurry—just make sure to cover it to avoid splatters and stir halfway through for even heating.
And there you have it! With these storage and reheating tips, your leftover chili will be just as delightful as the first time you enjoyed it. Happy eating!
Print
Vegan Chili Recipe Chili Sin Carne: 7 Heartwarming Flavors
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty vegan chili packed with beans and vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add bell pepper, carrots, and zucchini. Cook for 5 minutes.
- Add diced tomatoes, kidney beans, black beans, and vegetable broth.
- Stir in chili powder and cumin. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve hot.
Notes
- Adjust the seasoning to your taste.
- Serve with bread or rice.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan chili recipe, chili sin carne