What is the best secret ingredient for chili?

Vegan Worcestershire sauce! This adds a savouriness to chili that compliments the flavour of the tomato and spices in the chili. This ingredient will elevate your chlili and give it that "je ne sais qois."

How do you thicken vegan chili?

Let the chili cook down uncovered on medium-low heat. This will help to evaporate some of the liquid in your the chili. You can also roughly blend 1/3 to half of the chili and then add it back to the pot. This will thicken the chili nicely.

How do you fix bland chili?

Bland chili is generally due to a lack of seasoning and spices. Add more salt, pepper, chili powder, cumin and smoked paprika to your chili if it's bland.

Is vegetarian chili healthy?

Yes! Vegetarian and Vegan Chili are both very healthy and packed with plant-based protein and fiber.

Should chili be thick or soupy?

This will depend on personal preference. I like a thick chili and personally think chili should be relatively thick. But some people like a soupy chili.

Can you make vegan chili without beans?

If you'd like to make this vegan chili without beans, you can substitute the beans with other ingredients like cauliflower, potato and quinoa to help thicken the chili and make it more hearty.

Can you use dried beans in this chili?

Yes! Just make sure to cook the dried beans according to package directions before adding them into the chili.

Vegan Chili Spices (what spices add flavor to chili?)

The best classic spices to add to Chili to make it flavourful are oregano, chili powder, cumin and paprika or smoked paprika. This combination of spices creates a chili with bold and delicious flavours.

Best Ever Vegan Chili Recipe (30 Minutes)

Name: Vegan Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Texmex
Ingredients: 2 tbsp avocado oil (or vegetable oil); 1 large onion, chopped; 3 garlic cloves, finely chopped; 1 large carrot, chopped; 1 celery stalk, chopped; 1 bell pepper, chopped (red or any colour you prefer); 1 tsp oregano; 2 tsp chili powder; 2 tsp smoked paprika; 1/2 tsp ground cumin; 15 oz can crushed tomatoes (or diced tomatoes); 15 oz red kidney beans; 15 oz can white kidney beans; 2 tsp brown sugar; 1/2 tbsp lime juice; 2 tsp vegan Worcestershire sauce (optional); 1 cup water or vegetable broth; salt & pepper to taste; Cilantro, lime and vegan sour cream for serving (optional)

Description

Vegan Chili is ready in 30 minutes and perfect for your next cozy weeknight dinner!

Ingredients

Units Scale

2 tbsp avocado oil (or vegetable oil)
1 large onion, chopped
3 garlic cloves, finely chopped
1 large carrot, chopped
1 celery stalk, chopped
1 bell pepper, chopped (red or any colour you prefer)
1 tsp oregano
2 tsp chili powder
2 tsp smoked paprika
1/2 tsp ground cumin
15 oz can crushed tomatoes (or diced tomatoes)
15 oz red kidney beans
15 oz can white kidney beans
2 tsp brown sugar
1/2 tbsp lime juice
2 tsp vegan Worcestershire sauce (optional)
1 cup water or vegetable broth
salt & pepper to taste
Cilantro, lime and vegan sour cream for serving (optional)

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Instructions

Heat the avocado oil in a large pot on medium-high heat, then add the onion and garlic and let cook for 1 minute.
Add the carrots, celery and pepper and mix everything together letting cook for 5-6 minutes, stirring occasionally. Season with a pinch of salt.
Lower the heat to medium-low and add the oregano, chili powder, smoked paprika, cumin and crushed tomatoes, beans, brown sugar, lime juice, vegan Worcestershire sauce and water.
Mix together then cover and let simmer for 15 minutes.
Add 1/3 of the chili to a blender including some of the liquid and lightly pulse.
Pour the blended chili back into the pot and mix together, seasoning with salt and pepper.
Serve as is or top it off with some vegan sour cheese, vegan cheese, cilantro and lime

Notes

Store leftovers in a sealed container in the fridge for up to 6 days or in the freezer for up to 6 months. Reheat on the stovetop or in the microwave.

Use a good quality brand of crushed or diced tomatoes. This will have a big impact on the flavour of the chili. I like to use brands like Favuzzi or Mutti which are made with higher quality tomateos.

Let the chili sit longer. If you have the time, make this chili earlier in the day or a day prior to serving. Letting the chili sit will allow the flavours to become bolder.

Blend half the chili for more texture. This is one of my favourite tricks when it comes to chili. This will add more textures to the chili and also help thicken it.

Nutrition

Serving Size: 1/6th of recipe
Calories: 200
Sugar: 7g
Sodium: 300mg
Fat: 4g
Carbohydrates: 30g
Fiber: 11g
Protein: 12g