My Ultimate Vegan Chili Recipe is quick and easy, healthy and has the best flavour. It ticks all the boxes, savoury, spicy, sweet and tangy. It’s the ultimate comfort food and it’s gluten free!
INGREDIENTS
- 1 medium yellow onion, diced
- 1 tablespoon of oil (optional), I use grape seed oil
- 1 green pepper, diced
- 1 red , or orange, or yellow pepper, diced
- 4–6 cloves of garlic, finely chopped
- 2 stalks of celery, diced
- 1 (398 ml) (14 fl oz) can of Fire Roasted Diced Tomatoes or Regular Canned diced Tomatoes (see notes*)
- 1 and 3/4 cups of water
- 1 tablespoon of Better Than Bouillon Vegetarian No Beef Soup Base, ( there is an organic version as well but I have not tried it)
- 3 tablespoons of Chili Powder
- 1 tablespoon ground cumin
- 1 tsp Ancho Chili Powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of granulated garlic
- 1 tablespoon of sugar or substitute maple syrup
- 1 tsp of yellow mustard
- 2 (540 ml) (19 fl oz) cans of pinto beans, rinsed and drained
- 1 (540 ml) (19 fl 0z) can of red kidney beans, rinsed and drained
OPTIONAL TOPPINGS FOR CHILI:
- cilantro
- Pico De Gallo or Salsa
- sliced avocado or Guacamole
- sour cream
- green onions
- finely diced white onion ( my favourite)
INSTRUCTIONS
- Heat a 5-6 quart Dutch Oven or heavy bottomed pot on medium heat, then add the oil ( or water or veggie stock), diced onion and a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally.
- Next add in the garlic, peppers and celery and cook for 5-7 minutes, until veggies are softening, stirring a few times.
- Now add the rest of ingredients to the pot and stir. Bring the Chili to a boil then reduce the heat to a simmer and cover for 25 minutes. Stir once or twice.
- After 25 minutes uncover the Chili and add one soup ladle full of Chili to your Nutra Bullet or Blender and blend until smooth (optional). Add the puree back to the Chili. Stir and Serve.
- Enjoy the Chili by itself or serve with your favourite toppings!
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