Hearty Vegetable Chili
A delicious, hearty vegetable chili made with real veggies and beans. For the perfect bowl of chili, top with sour cream, avocado, and green chilis. Enjoy!
HEART VEGETABLE CHILI
Chili is a staple this time of year. When the weather starts to turn colder and you want something cozy for dinner, there is nothing better than a delicious, cozy cup of chili!
This Hearty Vegetable Chili takes about 35 minutes to cook and is super simple. It should also be noted that just because it’s made with veggies, doesn’t mean it’s laking in the flavor department - trust me!
This chili is made using real veggies, a handful of spices, beans, and vegetable broth.
WHAT YOU NEED TO MAKE THIS HEARTY VEGETABLE CHILI
Fresh vegetables: Like onion, bell peppers, jalapeno, and garlic.
Vegan beef: I used Gardein brand, but any kind will work.
Canned tomatoes: Crushed tomatoes and diced tomatoes.
Canned Beans: I used kidney beans and black beans but these can be swapped if you like!
Vegetable broth: to tie it all together.
Simple spices: Paprika, cumin, chili powder, salt, pepper, and brown sugar.
HOW TO MAKE HEARTY VEGETABLE CHILI:
Add olive oil to a large pot over medium heat.
Add onions and garlic and cook for 2-3 minutes, or until the onions are translucent and fragrant.
Add the peppers and cook for another 2-3 minutes.
Add the vegan beef crumbles and seasonings (paprika, cumin, chili powder, salt, pepper) and cook, stirring until the crumbles have thawed about 2-3 minutes.
Add all remaining ingredients and turn the heat to high. Bring the chili to a boil. Once boiling, reduce heat to medium-low and simmer uncovered for 25 minutes or until the chili has reached your desired thickness.
SERVING AND STORING
This Hearty Vegetable Chili is delicious topped with sour cream and green onion. You could also top it with cilantro, avocado, and hot sauce. Whatever you like!
Leftovers can be stored in a sealed container in the fridge for about one week.
LOVE THIS CHILI? CHECK OUT THESE RECIPES:
If you try this Hearty Vegetable Chili, I would love your feedback! Please leave a comment below letting me know how you liked it. And be sure to follow along on Instagram and Pinterest for more recipes like this one!
To show me your own creations, tag @projectsunny on Instagram so I can see!
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Hearty Vegetable Chili
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, diced
- 5 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno, seeds removed and finely diced
- 1 - 13 oz. package frozen vegan beef crumbles (I used Gardein brand)
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder (optional)
- salt and pepper, to taste
- 1 - 14 oz. can crushed tomatoes
- 1 - 14 oz. can diced tomatoes
- 2 cups vegetable broth
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 tablespoon brown sugar (optional)
Instructions
- Add olive oil to a large pot over medium heat.
- Add onions and garlic and cook for 2-3 minutes, or until the onions are translucent and fragrant.
- Add the peppers and cook for another 2-3 minutes.
- Add the vegan beef crumbles and seasonings (paprika, cumin, chili powder, salt, pepper) and cook, stirring until the crumbles have thawed about 2-3 minutes.
- Add all remaining ingredients and turn the heat to high. Bring the chili to a boil. Once boiling, reduce heat to medium-low and simmer uncovered for 25 minutes or until the chili has reached your desired thickness.
- Top with sour cream, cilantro, green onions, or avocado.
