Easy 1 Hour Vegan Chili


Chili is the ultimate Fall comfort food. A chilly autumn evening begs for a nice big bowl of hot, steaming chili. This hearty, veggie-packed chili will fill your whole house with the smell of  a delicious home-cooked meal and warm you right to the core.

It doesn’t matter what kind of day you’ve had, this chili is going to make you feel better.

This is the kind of food that’s perfect to heat up and hunker down on the couch with a blanket to watch your favourite TV show while enjoying this + a nice big piece of crusty bread.

See? That’s comfort food.

Comfort food tends to get a bad rap because a lot of it is high calorie/fat/sugar, etc. etc. Well, this chili is NOT that kind of comfort food. It’s satisfying, hearty, delicious and warming but also super healthy for you!

This recipe is loaded with healthy ingredients like chickpeas, beans, brown rice, mushrooms, kale, carrots, peppers, and celery.

Making chili is a great way to use up leftover veggies. You can pretty much put anything in there: broccoli, zucchini, sweet potato, corn, anything goes! Feel free to customize this recipe to your heart’s content!

This chili is perfect for sharing. It’s also a wonderful potluck dish because it’s super easy to prepare and will totally impress all of your friends and family.

Personally, I love serving this chili topped with vegan cheese, chopped avocado, and green onion + whole grain bread with Earth Balance. Sometimes I just have it plain with a big piece of crusty baguette. Ugh, soo good.

This hearty vegan chili can be served in plenty of different ways: 1) Scooped into a casserole dish, topped with vegan cheese and baked to perfection. 2) A nice big scoop on top of a baked potato with green onions and cheese. 3) Sloppy Joe style or served in a bread bowl. Get creative!

So here’s a recap of ALL the reasons why you need to make this chili, it’s:

  1. the ultimate comfort food
  2. perfect for sharing with friends and family
  3. a healthy AND hearty fall meal
  4. easy to prepare and super quick to make
  5. FANTASTIC for leftovers
  6. very customizable
  7. as good as traditional Chili

Notes on the recipe:

  1. If you have a food processor, use the slicing attachment to help you make some truly easy vegan chili. I run my green pepper, kale, celery, carrot, and mushrooms through my food processor. The only vegetable I have left to prep is the onion. Easy peasy!
  2. I try to keep cooked brown rice on hand for easy meals. Bring 2/3 cup brown rice + 2 cups vegetable stock to a boil, turn down to low and simmer (covered with a tight-fitting lid) for 1 hour. This makes enough rice for this recipe plus a little leftover for stir-fries, salads, etc.
  3. If you like vegan “meats” this is a great place to use a little veggie “ground beef” or TVP. The taste and texture are great in this recipe and closely resemble the texture of real ground beef.
  4. This recipe is great for freezing. Just let frozen chili thaw in the fridge for a day before reheating on your stove top.

Print

Ingredients :

  • 1 tbsp coconut, olive or canola oil
  • 1/2 green pepper, chopped (approx. 1/2 cup)
  • 1 cup (packed) kale, shredded
  • 1 rib celery, thin sliced (approx. 1/2 cup)
  • 1 carrot, thinly sliced (approx. 1/2 cup)
  • 10 mushrooms, thin sliced (approx. 2 cups)
  • 1/2 red onion, finely diced (approx. 2/3 cup)
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1 can organic tomatoes (undrained)
  • 1–2 cups vegetable stock
  • 1 cup chickpeas, drained
  • 1 cup black beans, drained
  • 1/2 tsp sugar
  • 3 tsp chili powder
  • 1/4 tsp oregano
  • 1/2 tbsp sriracha
  • 1/4 tsp cumin (optional)
  • 2/3 cup cooked rice (cooked in vegetable broth)
  • optional: 1/2 cup veggie beef

Instructions :

  1. If you don’t have leftover cooked rice on hand get that cooking on the stove right away. Bring 2/3 cup brown rice + 2 cups vegetable stock to a boil, turn down to low and simmer (covered with a tight-fitting lid) for 1 hour.
  2. Gather, wash, chop, and measure all of your ingredients.
  3. In a large skillet, heat 1 tbsp oil over medium-high.
  4. Add the green pepper, kale, celery, carrot, mushrooms, red onion, garlic and veggie “beef” (if using). Season with 3/4 tsp of salt. Sauté until vegetables are tender.
  5. Add 1 can tomatoes (undrained), 1 cup vegetable stock, chickpeas, black beans, sugar, chili powder, oregano, sriracha, and cumin.
  6. Cover with a lid and simmer for 30 minutes. Thin with more vegetable stock if needed.
  7. After simmering for a full 30 minutes, uncover and gently mash the chili with a potato masher or use an immersion blender to lightly blend about 1/2 of the chili. Aim for a somewhat chunky texture – do not liquefy.
  8. For optimal taste, chill overnight and add the rice the following day when reheating (the rice really likes to absorb the liquid in this recipe.) If serving immediately you can just add the rice now. You may find it necessary to thin with stock when reheating.
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