Classic Veggie Chili with Lots of Variations

This chili recipe isn’t revolutionary, but a plant-based repertoire wouldn’t be complete without it. For a classic combo, serve with Corn Kernel Cornbread and a colorful salad, combining mixed greens, tomatoes, carrots, cucumbers, olives, and pumpkin or sunflower seeds. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.

Classic Veggie Chili with Lots of Variations

This chili recipe isn’t revolutionary, but a plant-based repertoire wouldn’t be complete without it.

5 from 1 vote

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Course: Chili

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: chili recipe, Veggie Chili

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 to 8

Calories: 355kcal

Author: Veg Kitchen

Ingredients

• 1 tablespoon extra-virgin olive oil or 3 tablespoons vegetable broth or water
• 1 large onion chopped
• 3 to 4 cloves garlic minced
• 1 medium or large bell pepper any color, finely diced
• 4 to 5 cups cooked or two 28-ounce cans drained and rinsed beans of your choice (see Variations)
• 28- ounce can crushed tomatoes
• 11/2 to 2 cups cooked fresh or thawed frozen corn kernels
• 1 to 2 fresh hot chili peppers see Variations, seeded and minced, or one 4- to 8-ounce can chopped mild green chilies
• 1 tablespoon good-quality chili powder or to taste
• 2 teaspoons ground cumin
• 2 teaspoons unsweetened cocoa powder optional; highly recommended
• 1 teaspoon dried oregano
• Salt to taste

Optional toppings (any or all)

• Lightly cooked or raw chopped onions or scallions
• Chopped fresh cilantro
• Grated nondairy Cheddar-style or pepper Jack–style cheese
• Diced ripe fresh tomatoes

US Customary - Metric

Instructions

• Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden.
• Add remaining ingredients except salt along with ½ cup water. Simmer gently, covered, for 30 minutes, stirring occasionally. Season gently with salt and adjust the other seasonings.
• If time allows, let stand for an hour or so off the heat, then heat through as needed before serving. The chili should be very dense, but if you’d like it a bit more on the soupy side, add another ½ to 1 cup water and continue to heat through. Ladle into bowls and pass around the garnishes.

Nutrition

Calories: 355kcal | Carbohydrates: 68g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 482mg | Potassium: 1194mg | Fiber: 16g | Sugar: 13g | Vitamin A: 1405IU | Vitamin C: 43mg | Calcium: 109mg | Iron: 7mg

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Variations

• Use pink, pinto, red, or black beans, varying your choices each time you make this. Using two different beans in the same pot adds to the visual appeal.

• If using fresh chilies, for a spicier effect, use jalapeño or serrano peppers or 1 or 2 chipotle peppers in adobo sauce (the latter come in cans or jars and are supremely incendiary). For a milder effect, use poblanos.
• For added texture, stir in a cup or so of cooked grain—quinoa, whole-grain couscous, or bulgur all work well. Adjust the liquid as needed.

• Winter squash or sweet potatoes added to chili are not only delicious but also add to its visual appeal. Toward the end of cooking time, add 2 cups or so cooked diced sweet potatoes or winter squash. Butternut or sugar pumpkins are particularly good.

Nutrition information
Per serving: Calories: 265; Total fat: 4g; Protein: 15g; Carbohydrates: 47g; Fiber: 13g; Sodium: 25mg