Vegan chili is a meatless meal that is hearty, flavorful, and easy to make. Like many chili recipes, this chili with beans is freezer friendly, making it perfect for meal prep.
Vegan chili is full of wonderful flavors! I love all the chunks of tasty vegetables.
How do you make the best vegan chili?
Making the best chili recipes requires time. Sure, there are chili recipes that come together in less than 30 minutes, but the longer chili cooks, the more flavorful it becomes.
Our vegan chili takes an hour to make, but is definitely worth waiting for! If you don’t need the chili to be vegan, and you want a hands-off recipe, you can make crockpot chili
How can I thicken my vegan chili?
Essentially, there are two ways to thicken chili; using a slurry, or by letting the chili reduce and thicken as it cooks.
A slurry is a thickener made with a mixture of flour and water, or cornstarch and water. Adding in a slurry of cornstarch and water towards the end of the cooking time produces the best results. If you are using a flour slurry, you will want to add it to the chili when there are about 10 minutes of cooking time left.
How long does vegan chili last in the fridge?
If properly stored in an airtight container in the refrigerator, the chili will remain good for 3–4 days after it is made. Frozen chili will stay good in a freezer-safe container for up to 3 months.
Can you freeze chili with beans?
Yes, this vegan chili is freezer-friendly! To freeze vegan chili, make sure that it is completely cool before placing it into freezer-safe containers.
- 1 tbsp olive oil
- 1 red onion chopped
- 3 bay leaves
- 1 tsp cumin
- ¼ cup chili powder
- ½ tsp oregano
- 3 celery stalks chopped
- 2 bell peppers chopped
- 1-3 jalapenos chopped
- 3 cloves garlic minced
- 3 cans crushed tomatoes
- 1 15 oz can kidney bean drained
- 1 15 oz can black beans drained
1. Heat the olive oil in a large pot over medium heat. Stir in the oil, onion, bay leaves, cumin, chili powder, oregano, and salt.
2. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers.
Reduce heat to low, cover pot, and simmer 5 minutes.
3. Mix the tomatoes into the pot.
Stir in the kidney beans and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes.
4. Salt and pepper to taste.
5. Top with chopped cilantro and limes. Serve hot and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 236 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 559mg Carbohydrates: 41g Fiber: 14g Sugar: 6g Protein: 13g