15 Vegan Chili Recipes Perfect for a Cozy Night

Did you know that incorporating plant-based meals into your diet can boost your overall health and well-being? If you’re looking for comfort food that warms both your heart and your home, then look no further! In this blog, we’ll explore 15 delicious vegan chili recipes that are perfect for a cozy night in. From hearty three-bean chili to spicy sweet potato and black bean chili, each recipe is packed with flavor and nutrition, ensuring your evenings are both satisfying and delightful.

Hearty Three-Bean Vegan Chili

Hearty Three-Bean Vegan Chili

Warm and comforting, this Hearty Three-Bean Vegan Chili brings together robust flavors and a nourishing blend of beans to create a satisfying meal.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 medium carrots, diced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:
Heat olive oil in a large pot over medium heat.

Add chopped onion, garlic, and bell pepper; sauté until softened, about 5 minutes.

Stir in diced carrots and cook for another 3-4 minutes.

Add the kidney beans, black beans, pinto beans, crushed tomatoes, and vegetable broth.

Season with chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.

Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.

Taste and adjust seasoning as needed.

Serve hot, garnished with fresh cilantro if desired.

Tips:
For a thicker chili, let it simmer uncovered for the last 10 minutes of cooking.
Feel free to add veggies like zucchini or corn for added nutrition and flavor.
This chili freezes well; store leftovers in airtight containers for up to 3 months.

Spicy Sweet Potato and Black Bean Chili

Spicy Sweet Potato and Black Bean Chili

This hearty Spicy Sweet Potato and Black Bean Chili combines vibrant flavors and wholesome ingredients for a satisfying meal that’s perfect for chilly days.

Ingredients:

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

Heat the olive oil in a large pot over medium heat.

Add the chopped onion, bell pepper, and garlic, sautéing until softened, about 5 minutes.

Stir in the diced sweet potatoes, chili powder, cumin, smoked paprika, and cayenne pepper, cooking for another 2 to 3 minutes.

Pour in the vegetable broth and add the diced tomatoes and black beans.

Bring the mixture to a boil, then reduce heat to low and simmer for about 25 minutes, or until the sweet potatoes are tender.

Season with salt and pepper to taste, then serve hot and garnish with fresh cilantro if desired.

Tips:

  • For extra protein, add 1 cup of cooked quinoa or corn.
  • This chili freezes well, making it perfect for meal prep.
  • Adjust the cayenne pepper to meet your spice preference.
  • Serve with avocado slices or a dollop of sour cream for added creaminess.

Smoky Chipotle Lentil Chili

Smoky Chipotle Lentil Chili

Smoky Chipotle Lentil Chili is a hearty and flavorful dish that combines the rich taste of lentils with the smoky heat of chipotle peppers, making it an ideal meal for chilly nights.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon chipotle pepper in adobo sauce, minced
  • 1 can (14 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 1 cup dried green or brown lentils, rinsed
  • 1 can (15 oz) black beans, rinsed and drained
  • Salt and pepper, to taste
  • 1 tablespoon lime juice
  • Fresh cilantro, for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

Heat the olive oil in a large pot over medium heat.

Add the diced onion, garlic, bell pepper, carrots, and celery; sauté until the vegetables are tender, about 5-7 minutes.

Stir in the ground cumin, smoked paprika, and minced chipotle pepper; cook for 1-2 minutes until fragrant.

Pour in the crushed tomatoes and vegetable broth; bring to a boil.

Add the rinsed lentils, reduce heat to a simmer, and cover the pot. Cook for about 25 minutes, or until the lentils are tender.

Stir in the black beans, salt, pepper, and lime juice; heat through for 5 minutes.

Serve hot, garnished with fresh cilantro.

Tips:

  • For a thicker chili, let it simmer uncovered for the last 10 minutes of cooking.
  • Adjust the spice level by adding more or less chipotle pepper according to your taste.
  • This chili tastes even better the next day, so consider making it ahead of time!

Creamy Avocado and Quinoa Chili

Creamy Avocado and Quinoa Chili

This Creamy Avocado and Quinoa Chili is a deliciously satisfying dish that harmonizes the richness of avocados with the hearty texture of quinoa, packed with vibrant flavors.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 ripe avocado, diced
  • Salt and pepper, to taste
  • Fresh cilantro, chopped for garnish (optional)
See also  12 Creative Vegan Banana Bread Variations To Try

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

Heat olive oil in a large pot over medium heat.

Add diced onion and bell pepper, sautéing until softened, about 5 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Add quinoa, diced tomatoes, black beans, corn, vegetable broth, chili powder, cumin, smoked paprika, and cayenne pepper.

Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the quinoa is cooked and the chili has thickened.

Season with salt and pepper to taste.

Remove from heat and stir in the diced avocado before serving.

Garnish with chopped cilantro if desired.

Tips:

  • For added creaminess, blend a portion of the chili before adding the avocado.
  • Adjust the spices to your heat preference by adding more cayenne or chili powder.
  • Serve with tortilla chips or cornbread for a delightful crunch.

Classic Vegan Pumpkin Chili

Classic Vegan Pumpkin Chili

Hearty and flavorful, this Classic Vegan Pumpkin Chili is a perfect blend of spices, beans, and pumpkin, making it a delightful fall dish.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 medium carrots, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pumpkin puree
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

Heat olive oil in a large pot over medium heat.

Add the chopped onion and garlic, sautéing until the onion becomes translucent.

Stir in the bell pepper and carrots, cooking for an additional 5 minutes until softened.

Add the black beans, kidney beans, pumpkin puree, and diced tomatoes to the pot, mixing well.

Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.

Pour in the vegetable broth, stirring to combine all ingredients.

Bring the chili to a simmer, then reduce the heat, covering the pot and let it cook for 20-25 minutes.

Taste and adjust seasoning if necessary, then serve hot, garnished with fresh cilantro if desired.

Tips:

  • For a creamier texture, blend half of the chili before serving.
  • Add diced sweet potatoes for additional sweetness and texture.
  • Serve with crusty bread or over rice for a hearty meal.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Mediterranean Chickpea Chili

Mediterranean Chickpea Chili

Hearty and flavorful, this Mediterranean Chickpea Chili combines the warmth of spices with the freshness of Mediterranean ingredients for a satisfying dish.

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 zucchini, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon red pepper flakes (adjust for spice level)
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • 1 tablespoon lemon juice
  • Fresh parsley for garnish (optional)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

Heat the olive oil in a large pot over medium heat.

Add the onion and garlic, sautéing until translucent, about 5 minutes.

Stir in the red bell pepper and zucchini, cooking for an additional 5 minutes.

Add the chickpeas, diced tomatoes, vegetable broth, cumin, smoked paprika, coriander, turmeric, red pepper flakes, salt, and pepper, and bring to a boil.

Reduce the heat and let it simmer for about 20 minutes, stirring occasionally.

Fold in the spinach and lemon juice, cooking for an additional 2-3 minutes until the spinach wilts.

Serve hot, garnished with fresh parsley if desired.

Tips:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This chili freezes well; just make sure to cool it completely before freezing.
  • For added flavor, consider incorporating olives or feta cheese as a topping.
  • Adjust spices according to your preference for a milder or spicier dish.

Mediterranean Chickpea Chili

Mediterranean Chickpea Chili

A hearty and zesty Mediterranean Chickpea Chili brings together the earthy flavor of chickpeas with a delightful medley of spices and vegetables for a nutritious, comforting meal.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, chopped
  • 2 cans (15 oz each) chickpeas, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Chopped fresh parsley or cilantro for garnish (optional)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and cook until translucent, about 5 minutes.

Stir in the minced garlic, diced bell peppers, and zucchini, cooking for another 5 minutes until softened.

Add the chickpeas, diced tomatoes, vegetable broth, and tomato paste to the pot.

Stir in the cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper.

Bring the chili to a boil, then reduce heat and let it simmer uncovered for 20 minutes, stirring occasionally.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh parsley or cilantro if desired.

Tips:

  • For added depth of flavor, consider adding a splash of lemon juice before serving.
  • This chili can be made ahead of time and tastes even better the next day after the flavors have melded.
  • Freeze any leftovers in an airtight container for a quick meal option later on.

Cilantro Lime Corn and Bean Chili

Cilantro Lime Corn and Bean Chili

A vibrant mix of flavors, this Cilantro Lime Corn and Bean Chili is a perfect blend of tangy lime, fresh cilantro, and savory beans that’s both refreshing and comforting.

See also  15 High-Protein Vegan Meals For a Filling Dinner

Ingredients:

  • 2 cups canned corn, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Juice of 2 limes
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • Optional toppings: avocado, sour cream, or additional cilantro

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

Heat the olive oil in a large pot over medium heat.

Add the diced onion and sauté for about 5 minutes until softened.

Stir in the minced garlic and cook for an additional 1 minute.

Mix in the chili powder, cumin, and paprika; cook for another 1-2 minutes until fragrant.

Add the corn, black beans, cannellini beans, diced tomatoes, and vegetable broth; stir to combine.

Bring the mixture to a simmer and let it cook for 15 minutes, stirring occasionally.

Remove from heat and stir in the lime juice and fresh cilantro.

Season with salt and pepper to taste before serving.

Tips:

  • For a spicier kick, add chopped jalapeños or a pinch of cayenne pepper.
  • This chili tastes even better the next day; consider making it ahead for meal prep.
  • Serve with tortilla chips for a crunchy texture contrast.

Savory Mushroom and Spinach Chili

Savory Mushroom and Spinach Chili

A delicious blend of savory mushrooms, hearty beans, and fresh spinach makes this chili a comforting and nutritious dish that’s perfect for any occasion.

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 bell pepper, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup vegetable broth
  • 2 cups fresh spinach, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • 1 tablespoon Worcestershire sauce (optional)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

Heat olive oil in a large pot over medium heat.

Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Stir in the sliced mushrooms and bell pepper, cooking until the mushrooms are tender, approximately 5 more minutes.

Add diced tomatoes (with juices), kidney beans, vegetable broth, chili powder, cumin, paprika, and Worcestershire sauce to the pot.

Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.

Stir in the chopped spinach and cook for an additional 5 minutes, until the spinach is wilted.

Season with salt and pepper to taste before serving.

Tips:

  • For a spicier chili, add 1 teaspoon of cayenne pepper or chopped jalapeños.
  • Incorporate toppings like shredded cheese, sour cream, or avocado for extra flavor.
  • This chili stores well in the refrigerator for up to 3 days, making it perfect for meal prep.

Tex-Mex Cauliflower Chili

Tex-Mex Cauliflower Chili

Hearty and flavorful, this Tex-Mex Cauliflower Chili is packed with spices and vegetables that make it a delightful and satisfying meal for any day of the week.

Ingredients:

  • 1 large cauliflower head, chopped into florets
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Avocado, sliced (for serving)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

Heat the olive oil in a large pot over medium heat.

Add the diced onion and bell pepper, cooking until softened, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the cauliflower florets, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper; stir to combine.

Pour in the vegetable broth and diced tomatoes, bring the mixture to a boil.

Reduce heat and let it simmer for about 20 minutes, or until the cauliflower is tender.

Mix in the black beans and continue to simmer for another 5 minutes to heat through.

Remove from heat and let it sit for a few minutes before serving.

Garnish with fresh cilantro and serve with avocado slices on top.

Tips:

  • For added protein, consider including cooked ground turkey or chicken.
  • This chili can be made in advance and stored in the refrigerator for up to 3 days.
  • To make it spicier, add more cayenne pepper or serve with hot sauce.
  • Freeze leftovers in airtight containers for a quick meal option later!

Walnut and Mushroom Bolognese Chili

Walnut and Mushroom Bolognese Chili

A hearty and satisfying Walnut and Mushroom Bolognese Chili brings together the rich flavors of sautéed mushrooms and crunchy walnuts, enhanced with spices for a delicious, plant-based dish.

Ingredients:

  • 1 cup walnuts, chopped
  • 2 cups mushrooms, finely chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium bell pepper, diced
  • 1 can (15 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 tablespoon tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • Fresh basil for garnish (optional)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

Heat olive oil in a large pot over medium heat.

Add onion and garlic, sautéing until softened, about 3-4 minutes.

Stir in the carrot and bell pepper, cooking for another 5 minutes until they soften.

Add the chopped mushrooms and walnuts, cooking until the mushrooms release their moisture and begin to brown, around 5-7 minutes.

Stir in the chili powder, cumin, and oregano, cooking for an additional minute to release the spices’ flavors.

Add the crushed tomatoes, tomato paste, kidney beans, and vegetable broth, mixing well.

Bring the mixture to a simmer, then reduce the heat and let it cook uncovered for about 15-20 minutes, stirring occasionally.

See also  12 Vegan Chocolate Desserts for True Chocolate Lovers

Season with salt and pepper to taste before serving.

Garnish with fresh basil if desired.

Tips:

  • For a spicier chili, add a diced jalapeño or a dash of cayenne pepper.
  • If you prefer a thicker chili, let it simmer for a little longer or add an extra tablespoon of tomato paste.
  • This chili pairs wonderfully with crusty bread or over cooked rice for a complete meal.

Warm and Zesty Tomato Basil Chili

Warm and Zesty Tomato Basil Chili

Warm and Zesty Tomato Basil Chili is the perfect blend of rich tomato flavor, fresh basil, and a kick of spices to warm you up on a chilly day.

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 (14.5 ounce) cans diced tomatoes with juices
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon lime juice

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:
Heat the olive oil in a large pot over medium heat.

Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Stir in the diced red bell pepper and cook for another 3-4 minutes until softened.

Add the diced tomatoes (with juices), kidney beans, black beans, and vegetable broth to the pot.

Stir in the chili powder, cumin, red pepper flakes, salt, and black pepper.

Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.

Remove the pot from heat and stir in the chopped basil and lime juice before serving.

Tips:
For a thicker chili, you can blend a portion of the beans and stir them back in.
Serve with a dollop of sour cream or avocado for added creaminess.
This chili can be made ahead of time and tastes even better the next day!

Ginger-Sesame Carrot Chili

Ginger-Sesame Carrot Chili

Delight in the warmth of Ginger-Sesame Carrot Chili, where the sweetness of carrots meets the bold bite of ginger and the nutty richness of sesame oil.

Ingredients:

  • 4 large carrots, peeled and diced
  • 1 tablespoon fresh ginger, grated
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon sesame oil
  • 2 cups vegetable broth
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons sesame seeds, for garnish
  • 1 tablespoon green onion, sliced, for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

Heat the sesame oil in a large pot over medium heat.

Add the chopped onion and garlic, sautéing until they are soft and fragrant.

Stir in the grated ginger, diced carrots, cumin, and chili powder, cooking for another 5 minutes.

Pour in the can of diced tomatoes and vegetable broth.

Bring the mixture to a boil, then reduce the heat and let it simmer for 25 minutes, or until the carrots are tender.

Season with salt and pepper to taste.

Serve hot, garnished with sesame seeds and green onions.

Tips:

  • For extra spice, add a pinch of cayenne pepper or a chopped chili pepper.
  • This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Serve with crusty bread or over rice for a complete meal.

Bold Buffalo Cauliflower Chili

Bold Buffalo Cauliflower Chili

A hearty and flavorful dish, this Bold Buffalo Cauliflower Chili brings together the spicy kick of buffalo sauce complemented by the richness of hearty vegetables.

Ingredients:

  • 1 head cauliflower, chopped into bite-sized florets
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes, with juices
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup corn, frozen or fresh
  • 3 tablespoons buffalo sauce (adjust based on heat preference)
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

Heat olive oil in a large pot over medium heat.

Add diced onions and garlic, cooking until onions are translucent, about 5 minutes.

Stir in the chopped cauliflower and cook for an additional 5 minutes, until it begins to soften.

Add the vegetable broth, black beans, diced tomatoes, corn, ground cumin, smoked paprika, and buffalo sauce. Stir to combine.

Bring the mixture to a simmer, cover, and cook for 20 minutes, or until the cauliflower is tender.

Taste and adjust seasoning with salt, pepper, and more buffalo sauce if desired.

Serve hot, garnished with fresh cilantro if using.

Tips:

  • For a spicier chili, add more buffalo sauce or include sliced jalapeños.
  • This chili can be made ahead of time and tastes even better the next day!
  • Serve with crusty bread or over rice for a more filling meal.

Rustic Red Bean and Roasted Pepper Chili

Rustic Red Bean and Roasted Pepper Chili

A hearty and comforting Rustic Red Bean and Roasted Pepper Chili boasts rich flavors of spiced beans and smoky peppers that warm you from the inside out.

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 2 cans (15 oz each) red beans, drained and rinsed
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

Heat olive oil in a large pot over medium heat.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for an additional 1 minute until fragrant.

Add the chopped red and yellow bell peppers, and cook until softened, around 5-7 minutes.

Mix in the diced tomatoes, red beans, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.

Bring the chili to a boil, then reduce heat and let it simmer for 20 minutes, stirring occasionally.

Taste and adjust seasoning as needed before serving.

Serve hot, garnished with fresh cilantro.

Tips:

  • For added richness, consider adding a tablespoon of tomato paste when sautéing the vegetables.
  • To enhance the smokiness, roast the bell peppers before adding them to the pot.
  • This chili can be made in advance and tastes even better the next day! Store in the refrigerator for up to 3 days.
  • Freeze leftovers for a quick and convenient meal later on.

Leave a Reply

Your email address will not be published. Required fields are marked *