When it comes to cozy meals that warm your soul, my hearty vegan chili recipe, or chili sin carne, is a go-to favorite! Trust me, there’s something magical about a bubbling pot of chili, filled with vibrant veggies and spices that make your kitchen smell like a fiesta. I remember the first time I made this for my friends; their faces lit up with joy as they took that first bite! This dish is not just satisfying; it’s packed with nutrients and flavor that even meat lovers can’t resist. Plus, it’s super easy to whip up, making it a perfect weeknight dinner or a crowd-pleaser for gatherings. Let’s dive into this deliciously easy recipe that’s bursting with heartiness and goodness!
Ingredients List
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 cup corn (frozen or fresh)
How to Prepare Instructions
- First things first, heat that lovely tablespoon of olive oil in a large pot over medium heat. You want it nice and hot!
- Next, toss in the diced onion and minced garlic, sautéing them until they become soft and fragrant—about 3-4 minutes is perfect. Oh, the smell already!
- Now, let’s add the diced bell pepper, carrots, and celery. Cook these vibrant veggies until they’re tender, which should take another 5-7 minutes. Keep stirring!
- Time to bring in the stars of our show! Stir in the black beans, kidney beans, diced tomatoes, chili powder, cumin, paprika, and a sprinkle of salt and pepper. Give it a good mix to combine everything.
- Pour in the vegetable broth and corn, then bring the whole pot to a boil. Once it’s bubbling, reduce the heat and let it simmer for about 30 minutes. This is where the magic happens—stir occasionally to keep things from sticking!
- Finally, serve it hot and enjoy the warmth and comfort of this delicious chili. It’s perfect on its own or topped with avocado or cilantro for a little extra flair!
Why You’ll Love This Recipe
- It’s incredibly quick and easy to prepare—perfect for busy weeknights!
- Rich in flavor with a hearty texture that will satisfy even the pickiest eaters.
- Packed with nutritious ingredients like beans and vegetables, making it healthy and filling.
- Versatile! You can easily customize it with your favorite toppings or spices.
- Great for meal prep—store and enjoy leftovers throughout the week.
- A crowd-pleaser at gatherings; everyone will be asking for the recipe!
Tips for Success
To make sure your vegan chili recipe, or chili sin carne, turns out absolutely perfect, here are a few tips that I swear by! First, don’t rush the sautéing process; letting those onions and garlic soften really builds a flavor foundation. Also, feel free to adjust the spices to your liking—if you love heat, throw in some jalapeños or cayenne pepper! Just be careful not to overdo it; you can always add more later.
Another common mistake is not letting it simmer long enough. This step is crucial for the flavors to meld together beautifully, so give it that full 30 minutes. Lastly, don’t forget to taste as you go! A little extra salt or a squeeze of lime can elevate the whole dish. Trust me, these small tweaks can make all the difference!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up my vegan chili recipe, or chili sin carne! For starters, you could throw in some diced sweet potatoes or butternut squash for a touch of sweetness and extra nutrients. How about experimenting with different beans? Chickpeas or pinto beans can add a unique twist!
Spice lovers, rejoice! You can amp up the heat with chopped jalapeños, or even mix in some smoked paprika for a smoky flavor explosion. And don’t forget about herbs—fresh cilantro or parsley sprinkled on top right before serving adds a burst of freshness. If you want to go a bit unconventional, try adding a splash of soy sauce or a tablespoon of cocoa powder for depth. The possibilities are endless, so get creative and make this chili your own!
Storage & Reheating Instructions
Storing leftovers from my vegan chili recipe, or chili sin carne, is super easy! Just let it cool completely, then transfer it to an airtight container. You can keep it in the fridge for up to 5 days—perfect for those busy weeknights when you want something quick and delicious!
When you’re ready to enjoy it again, simply reheat it on the stovetop over medium heat until it’s warmed through, stirring occasionally to prevent sticking. If you prefer using the microwave, just pop it in for a few minutes, stirring halfway through. Feel free to add a splash of water or vegetable broth if it thickens up too much. Enjoy that cozy goodness all over again!
Nutritional Information
Just a quick note—nutritional values can vary based on the ingredients and brands you choose, so use this as a general guideline. Each serving of my hearty vegan chili recipe, or chili sin carne, typically contains about 250 calories, with 5 grams of fat and 12 grams of protein. You’ll also get a healthy dose of fiber at 12 grams, along with 40 grams of carbohydrates. Plus, it’s low in sugar at just 3 grams and contains no cholesterol! It’s a wholesome choice that keeps you feeling satisfied and nourished. Enjoy this guilt-free comfort food!
FAQ Section
Can I make this chili ahead of time?
Absolutely! In fact, making my vegan chili recipe, or chili sin carne, a day in advance can enhance its flavors. Just let it cool, store it in the fridge, and reheat when you’re ready to enjoy it!
What can I substitute for the beans?
If beans aren’t your thing, you can swap them out for lentils or even quinoa! Both options add great texture and protein, making it a delightful meatless chili.
Is this chili spicy?
It’s got a nice kick, but you can easily adjust the spice level to your taste! If you prefer mild chili, reduce the chili powder or leave out the cumin. You can always add hot sauce later if you want to spice things up!
Can I freeze leftovers?
You bet! Just ensure it’s completely cooled before transferring it to freezer-safe containers. It’ll last for about 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight and reheat as usual.
What toppings do you recommend?
I love topping my chili with avocado slices, fresh cilantro, or a dollop of vegan sour cream for a creamy finish. You could also add some tortilla chips for a crunchy twist!
Vegan Chili Recipe Chili Sin Carne: 5 Steps to Perfection
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
A hearty and flavorful vegan chili recipe without meat.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cans (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 cup corn (frozen or fresh)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until soft.
- Add bell pepper, carrots, and celery; cook until tender.
- Stir in black beans, kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper.
- Add vegetable broth and corn; bring to a boil.
- Reduce heat and simmer for 30 minutes, stirring occasionally.
- Serve hot and enjoy.
Notes
- Adjust spice levels to your preference.
- Top with avocado or cilantro for added flavor.
- This chili can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan chili, chili sin carne, meatless chili