1. Prepare the Ingredients:
Start by prepping all the vegetables. Finely dice the onion, mince the garlic, and dice the bell peppers, carrots, and celery. This step ensures that everything is ready to go when you start cooking.
2. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the diced onion. Sauté for about 5 minutes, until the onion becomes translucent and fragrant. Add the minced garlic and continue to sauté for another 2 minutes, making sure not to let the garlic burn.
3. Add the Vegetables:
Stir in the diced bell peppers, carrots, and celery. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables start to soften. This creates a flavorful base for the chili.
4. Add the Beans and Tomatoes:
Add the kidney beans, black beans, and diced tomatoes (including the juice) to the pot. Stir well to combine with the vegetables.
5. Incorporate the Tomato Paste and Broth:
Stir in the tomato paste, ensuring it is evenly distributed throughout the mixture. Pour in the vegetable broth, stirring to incorporate all the ingredients.
6. Season the Chili:
Add the chili powder, ground cumin, smoked paprika, and oregano. Stir to mix the spices thoroughly. Season with salt and pepper to taste. For extra heat, add cayenne pepper or red pepper flakes according to your preference.
7. Simmer the Chili:
Bring the chili to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 30-40 minutes. Stir occasionally to prevent sticking and ensure even cooking. The chili will thicken and develop rich flavors as it cooks.
8. Taste and Adjust:
Taste the chili and adjust the seasoning as needed. If it’s too thick, you can add a bit more vegetable broth or water. If it’s too thin, continue simmering until it reaches your desired consistency.
9. Prepare Toppings:
While the chili is simmering, prepare your choice of toppings. Slice avocado, chop fresh cilantro, grate vegan cheese, and cut lime wedges. Set these aside for serving.
10. Serve the Chili:
Once the chili is done, remove it from the heat. Ladle it into bowls and garnish with your favorite toppings. A dollop of vegan sour cream, a sprinkle of cilantro, and a squeeze of lime juice can elevate the flavors even more.
Additional Tips
Storage and Reheating: Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months. Reheat on the stovetop or in the microwave.
Protein Boost: For added protein, consider adding crumbled tofu, tempeh, or a plant-based ground meat substitute.
Serving Suggestions: Serve the chili with a side of cornbread, rice, or tortilla chips for a complete meal.
Nutritional Information (Approximate per serving)
Calories: 300-350 kcal
Total Fat: 8-10g
Saturated Fat: 1-2g
Cholesterol: 0mg (vegan)
Sodium: 600-700mg
Total Carbohydrates: 45-50g
Dietary Fiber: 12-15g
Sugars: 8-10g
Protein: 15-18g
Conclusion
This Best Damn Vegan Chili is a versatile and hearty dish that’s perfect for any occasion. Its rich and complex flavors come from a blend of spices and a variety of beans and vegetables. It’s a nutritious and satisfying meal that can be enjoyed on its own or with various toppings and sides. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this chili is a must-try. Enjoy this delicious, comforting dish that’s sure to become a favorite!
