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Hearty Vegan Chili Recipe

vegan chili

If you’re looking for a meal you can prep for the entire week, you’ve come to the right place. This amazing vegan chili recipe will completely satisfy your cravings!

We love to enjoy our vegan chili over quinoa, with rice, or in tacos for a quick Mexican treat! Margaritas, anyone? We love Mexican food and know you do too, so here’s our plant-based take on this hearty meal.

vegan chili

We started off with the one ingredient that makes vegan chili… well, chili! Cumin. It’s the all-star in many Latin American dishes, and this one is no exception. After having toasted our cumin for about 2 minutes, we moved on to some other goodies that would completely transform this dish: olive oil, onions, and garlic.

Later, we moved on to potatoes (you want to cook these before your other veggies, as they take longer) and chilli pepper, then tomatoes, and finally, our beans! We chose black beans and kidney beans this time around. Don’t forget the cilantro! We know it’s controversial; you either love this herb or it tastes like soap. In our home, we all love it!

We then mixed it all together and closed the lid for about 25 minutes, letting our meal simmer and come together in a symphony of bright and earthy flavors. Ready to try it out for yourself

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Hearty Vegan Chili

Course: Main Course
Cuisine: Mexican
Servings: 4 people
Calories: 203kcal

Equipment

  • Stovetop
  • Large pot

Ingredients

  • 1 tbsp cumin seed ground
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic
  • 1 potato diced
  • 2 tbsp chilli powder
  • 2 cups water
  • 1 can tomato diced
  • 2 tbsp maple syrup
  • 1 tsp salt
  • 1 bunch cilantro
  • 1 can black beans
  • 1 can kidney beans

Instructions

  • Toast your cumin seed for about 2 minutes in a heated pot.
  • Add your olive oil, onion, and garlic. Cook until onion is a bit translucent.
  • Add your potato and chilli powder. Let cook for about 10 more minutes.
  • Add your water, tomatoes, maple syrup, salt, cilantro, black beans, and kidney beans. Stir, put on the lid and let cook for about 25 minutes.
  • Serve over rice or quinoa, or enjoy in some yummy tacos! Bon appétit!

Notes

-If making a large batch for the week, refrigerate what you’ll consume in the next 3 days, and freeze the rest.

Nutrition

Serving: 1.5cup | Calories: 203kcal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 659mg | Potassium: 409mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1340IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 3mg

Patricia Maroday

Hi I'm Patricia. Vegan lifestyle Coach. Blogger. Soccer mom to a son who thinks I am a vegan scientist. I just want to encourage people to try out the vegan lifestyle their way and making a global impact together. Join my movement!

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Hi I’m Patricia. Vegan. Blogger. Marketer. Wife. Lazy cook. Soccer mom to a son who thinks I am a vegan scientist. I just want to encourage people to try out the vegan lifestyle their way and making a global impact together. Join my movement!

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