BEST VEGAN CHILI

I have made this chili so many times and each time I have tweaked it to create the most flavourful chili I can.  It’s loaded with so many vegetables and beans … you won’t miss the meat at all.  I included millet for added fiber and vitamin B.  You don’t have to cook the millet separately, just pour it into the chili and it will cook in the tomato juice.

Place oil and all vegetables in large pot, sauté vegetables for 1 minute.  Stir constantly.

Add all spices and sauté for another minute.   Add all other ingredients.

Add beans last.   Bring to a boil. Lower to a simmer and cook for 20 minutes stirring occasionally.

Turn heat off and let sit for 20 to 30 minutes.   This will allow all the beautiful flavours to come together. You will love it!

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

BEST VEGAN CHILI

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes
  • Cook Time: 21 minutes + resting time
  • Total Time: 65 minutes
  • Yield: 8 servings 1x
  • Category: main
  • Method: stove top
  • Cuisine: Canadian/American

Description

 

The cold months are approaching quickly and what better way to warm up than with a bowl of yummy chili.  I love this full-flavoured vegan chili that tastes better every time you warm it up.  Cut up all the vegetables ahead of time and this chili will be cooked and ready to serve in no time.  Serve with vegan cheese and corn chips.  Your tummy will thank you!!


Ingredients

Scale
  • 1/3 cup olive oil
  • 3 cups chopped yellow onions
  • 3 cups chopped mushrooms
  • 1 1/2 cups chopped carrots
  • 1 large chopped green pepper
  • 1 cup chopped celery
  • 2 tablespoons chopped garlic
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons chili powder (more if you like it spicier)
  • 2 teaspoons iodized salt
  • 1/2 teaspoon black ground pepper
  • 128 oz. can crushed tomatoes
  • 1/2 cup tomato paste
  • 2 cups tomato juice
  • ¼ cup dry millet
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon vegan Worcestershire sauce
  • 1/2 teaspoon Frank’s Hot Sauce
  • 2398 ml cans red kidney beans including aquafaba*
  • 1398 ml can white northern beans including aquafaba*

Instructions

  1. Place oil and all vegetables in large pot, sauté vegetables for 1 minute.  Stir constantly.
  2. Add all spices and sauté for another minute.
  3. Add all other ingredients. Add beans last.   Bring to a boil.
  4. Lower to a simmer and cook for 20 minutes stirring occasionally.
  5. Turn heat off and let sit for 20 to 30 minutes.   This will allow all the beautiful flavours to come together.

Notes

*aquafaba is the juice found in can with beans

can replace white northern beans with navy beans

Keywords: vegan, gluten free, vegan chili, easy, one pot chili

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating