vegan chili recipe
Introduction
vegan chili recipe Craving a bowl of hearty, flavor-packed chili? Look no further! This Award-Winning Vegan Chili is a game-changer. With bold spices, rich textures, and a mouthwatering depth of flavor, this chili has won multiple cook-offs and stolen hearts across the country. Whether you’re a seasoned cook or a kitchen newbie, this foolproof recipe is bound to impress. Pair it with cornbread, crusty bread, or biscuits, and you’ve got yourself a winning meal.
Ingredients
(Choose your preferred batch size: 1x, 2x, or 4x)
Base Ingredients:
1 whole onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 cups low-sodium vegetable broth
1 can (14 oz) fire-roasted diced tomatoes
1 small can (8 oz) no-salt tomato sauce
Flavor Enhancers:
1/4 cup chili powder – Yes, you read that right! This gives the chili its signature punch.
2 tbsp jalapeños, chopped – Optional but highly recommended!
1/2 can refried beans – Thickens the chili and boosts protein.
1 tbsp masa flour – Secret ingredient for thickening!
Protein & Texture:
1/2 cup bulgur (optional) – Adds a ‘meaty’ texture without the meat.
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
How to Make the Recipe
Step 1: Sauté the Base
In a large Dutch oven or heavy-bottomed pan, heat a splash of vegetable broth over medium heat.
Add chopped onions, red bell pepper, and green bell pepper.
Cook for about 5 minutes, stirring occasionally, until softened.
Step 2: Add Aromatics
Add the minced garlic and stir well.
Cook for another 1-2 minutes until fragrant.
Step 3: Build the Flavor
Pour in the fire-roasted diced tomatoes and tomato sauce.
Add the vegetable broth and stir everything together.
Sprinkle in the chili powder, jalapeños, and refried beans.
Stir in bulgur (if using) for extra texture.
Step 4: Bring in the Beans & Thickener
Add the kidney beans and pinto beans.
Sprinkle masa flour over the top and stir thoroughly.
Simmer uncovered for 20-30 minutes, stirring occasionally.
Step 5: Serve & Enjoy!
Once thickened to your liking, taste and adjust seasoning if needed.
Serve hot with cornbread, biscuits, or crusty bread.
How to Make It Extra Moist & Flavorful
Slow Simmer: Let the chili cook on low heat for an hour for deeper flavors.
Resting Time: Let the chili sit for 10 minutes after cooking—it thickens beautifully!
Add a Squeeze of Lime: A little acidity brightens up the flavors.
Garnish Well: Fresh cilantro, avocado slices, or dairy-free sour cream elevate the dish.
Use Quality Spices: Fresh chili powder and cumin make all the difference.
10 Test Kitchen Tips for the Perfect Chili
Don’t skimp on chili powder – It’s the heart of the recipe!
Fire-roasted tomatoes add smoky depth – Don’t substitute regular diced tomatoes.
For a smoky twist, add a pinch of smoked paprika.
Bulgur mimics ground meat texture – Use it for an authentic chili feel.
Masa flour thickens and enhances flavor – Don’t skip this game-changer!
For extra spice, add chipotle powder or fresh diced chilies.
Balance flavors with a touch of maple syrup or agave.
If too thick, loosen with a splash of vegetable broth.
To cut acidity, stir in a pinch of baking soda.
Chili always tastes better the next day – Make ahead for the best results!
How to Store the Recipe
Refrigeration: Store leftovers in an airtight container for up to 5 days.
Reheat on the stovetop over medium heat, adding a splash of water if needed.
Microwave Reheating: Heat in 1-minute intervals, stirring between each.
Can You Freeze This Chili?
Yes! Freezing enhances the flavors over time. Here’s how:
Portion it out: Freeze in individual serving-sized containers.
Use freezer-safe bags and remove as much air as possible.
Label & date before storing for up to 3 months.
Thaw overnight in the fridge before reheating.
Reheat slowly on the stovetop for the best texture.
NonVegKahani Community Tips & Praise
Rahul K. says:
“This chili is pure magic! I made it for a get-together, and everyone—vegans and meat-eaters alike—raved about it. The masa flour trick is a game-changer, and the slow simmering brings out the best flavors. I’ll be making this again and again!”
Nutrition Facts (Per Serving)
Calories: 280 kcal
Protein: 14g
Carbohydrates: 45g
Fiber: 12g
Fat: 4g
Sodium: 380mg
Sugar: 6g
Best YouTube Video Tutorial
Watch & Learn: Best Damn Vegan Chili Recipe (Insert actual link)
This award-winning chili is sure to become a staple in your kitchen. Happy cooking, and let us know how it turns out! 
