A hearty meal for everyone to enjoy
Vegan chili is one of my top go-to recipes. Its especially nice on a cold afternoon, or when I am short on time. Its pretty quick and easy to make especially if the beans are prepared ahead of time.
For this recipe, I use dry beans that I have soaked, and boiled ahead of time. But you can easily substitute in any of your top favourite canned bean options. I recommend using black beans, red kidney beans, pinto beans, and Romano beans.
Not pictured, here, but another addition I often add in is a diced sweet potato. I add it in once the beans and tomatoes have been combined, and I leave everything to simmer until the sweet potato is cooked.
The key to flavour with this recipe is making sure to add the spices you are using to the oil when softening the shallot and garlic. Allow the oil to absorb the flavours. This will make a big difference to how flavours come through.
I’m not typically a fan of spicy food, but if you are, I would definitely recommend adding in some hot pepper flakes, or a fresh hot pepper to give it a bit of heat.
Low Acid Options
The maple syrup adds a subtle hint of sweetness, but it also helps to offset the acid from the tomatoes.
Tomatoes are naturally high in acid, so if you are looking to reduce this, try using yellow tomatoes. You can sometimes find these canned, or you can use fresh yellow tomatoes. If you are growing your own, even better. Just blanche the skin off by dropping them into a pot of boiling water for a minute, scoop them out, and cool in ice cold water. Slip the skins off, and add them to your chili until they stew down.
Once everything is cooked, serve with a side of garlic bread, or some baked potatoes and enjoy!
Tell us what you think
I hope you enjoy giving this vegan chili a try. Please let me know what you think by leaving a comment below, or tagging me on instagram @veggie_homestead.
- 3 Tbs Canola or vegetable oil
- 2 shallots, or 1 medium onion
- 3 cloves garlic
- 1 Tbs paprika
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp cumin (optional)
- 1/4tsp hot pepper flakes (optional)
- 2 Tbs Maple syrup
- 500ml canned crushed tomatoes
- 156ml can of tomato paste
- 2 cups water
- 1 cup dry Black beans (or 1 can cooked)
- 1 cup dry Romano beans ( or 1 can cooked)
- 1 cup dry Red Kidney beans ( or 1 can cooked)
- 1 cup dry pinto beans ( or 1 can cooked)
- If starting from dry, soak beans overnight, or follow coking directions provided on package. Beans must be thoroughly cooked prior to adding to chili. If cooking from dry they will take much longer combined with the acid of tomato juice.
- Use regular unsalted water to cook beans, drain, and proceed to make chili.
- In a large pot add in diced shallot or onion, garlic, oil, spices, salt, pepper. Heat over medium, stiring until shallots begin to break down and soften. Be mindful of the heat, so they do not burn.
- Once they have broken down, add in maple syrup, and stiir to prevent from burning. This step will be quick as the syrup will carmalize quickly.
- Next add in the tomato juice/crushed tomateos, tomatoe paste, cooked beans, and water. You can also add in pepper flakes here for some added heat.
- Add enough water to just cover beans, and continue over heat until boiling.
- Continue cooking over medium heat an additional 15-30 minutes. All the ingredients are already cooked, but this step allows the flavours to blend together.
Serve with some quick garlic toast, or roasted potatoes, and enjoy!
All beans can be substituted for those of your preference.
If using dry beans, measure, and follow instructions on back of package for cooking needs. Usually they will need to be soaked overnight, and then boiled for 90 minutes.
If you do not soak them overnight, they will need to be boiled longer. Typically 2-3 hours.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 503Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 14mgSodium 912mgCarbohydrates 78gNet Carbohydrates 0gFiber 18gSugar 18gSugar Alcohols 0gProtein 26g