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    Home » Recipes » Vegan Main Dishes

    Classic Veggie Chili with Lots of Variations

    Published: Sep 22, 2014 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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 and cornbread

    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
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.


    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

    Classic veggie chili and cornbread recipe

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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