If you’re looking for an easy and delicious vegan bean chili recipe, you found it! It’s full of vegetables, and the variety of beans can be adjusted to your personal preferences. Add ingredients to a big pot with a lid, bring to a boil, then allow it to simmer for an hour, and supper is ready! Adorn it with any garnish you choose and it’s fit for company. There is a video demonstration below, followed by the written recipe.
Vegetable Bean Chili
Makes About 7 Servings
1 medium onion, chopped
1 green bell pepper, chopped
2 medium carrots, chopped
2 stalks celery, chopped
4 cloves garlic
2 cups vegetable broth
1 to 1-1/2 Tbsp chili powder (to taste)
2 tsp ground cumin
1 tsp dried basil
½ tsp salt, or to taste
1 large (28 oz) can OR 2 (15 oz) cans diced tomatoes
3 cans beans of choice, rinsed and drained (i.e., black, kidney and/or pinto beans)
6 Tbsp tomato paste
2 tsp red wine vinegar (optional)
Grated cheddar cheese, chopped cilantro, sliced avocado, tortilla chips, sour cream
Place the first five ingredients in a food processor and pulse until the vegetables are finely chopped.
Place all ingredients except the red wine vinegar in a large pot with a lid. Cover with a lid, and bring to a boil. Reduce heat to simmer and allow the vegetables to cook for about 1 hour, until the vegetables are soft and flavors are blended. Stir occasionally, and taste and adjust seasonings, if needed. When the chili is finished cooking, remove from heat and add the red wine vinegar. Stir to combine. Ladle into serving bowls and garnish, as desired.
Tip: If you want a smoother, more blended chili, remove some of the finished chili and blend it until smooth. Return it to the pot, stir, and serve. Or, if preferred, an immersion blender could be used to blend the chili in the pot to the desired texture you want.
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.