Recipe: Yummy Vegan Chili

Vegan Chili. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers.

Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent. This unusual vegan ingredient is a fantastic cheese substitute. You can have Vegan Chili using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vegan Chili

1. It's 1 of large bell pepper, diced.
2. It's 1 of medium red onion, diced.
3. Prepare 4 of carrots, peeled and chopped.
4. Prepare 4 of ribs celery, chopped.
5. Prepare 2 of sweet potatoes, peeled and diced.
6. Prepare 1 of zucchini, diced.
7. It's 1 of Jalepeno pepper, finely chopped.
8. It's 3 of large cloves garlic, minced.
9. You need 2 cups of vegetable broth.
10. Prepare 1 can (15 oz) of crushed tomatoes.
11. You need 1 can (15 oz) of diced tomatoes.
12. Prepare 1 can of black beans, drained.
13. Prepare 1 can of Chili beans.
14. You need 1-1/2 teaspoons of smoked paprika.
15. You need 2 teaspoons of ground cumin.
16. You need 2 teaspoons of chili powder.
17. Prepare 1/4 teaspoon of salt.
18. Prepare 4 tablespoons of olive oil.
19. You need 2 teaspoons of chopped fresh cilantro.

As it cooks, some liquid will be absorbed; add water for a soupier chili, or don't add anything if you like a thicker, saucier chili. This chili developed an enthusiastic following at a rowing fund raiser we were involved in for years, causing people to start asking for the "vegetarian chili". I called it that because I realized that people often associate vegetarian with being healthy and vegan as being extreme. The chili gets its heft from red lentils and a duo of beans.

Vegan Chili step by step

1. In a large Dutch oven or heavy bottomed pot over medium heat, heat the olive oil until shimmering. Add the onion, bell pepper, carrots, celery, sweet potatoes, zucchini, jalepeno, and salt and sauté about 10 minutes stirring occasionally..
2. Add the garlic, chili powder, smoked paprika, and cumin. Cook about one minute stirring occasionally..
3. Add the vegetable broth, diced tomatoes (with juices), crushed tomatoes, drained black beans, and chili beans. Stir to combine and bring the pot to a simmer. Continue cooking (uncovered) stirring occasionally and reducing heat as necessary to maintain a gentle simmer for 30 minutes. Remove from heat..
4. For the best texture and flavor, transfer 1-1/2 cups to a blender and blend until smooth, then pour back into the pot. Add the chopped cilantro and stir..
5. Serve however you like your chili - with corn bread, corn chips, noodles, cheese, etc..

As a result, it has a texture so meaty, I have to remind myself that there's not actually any meat in the pot. It checks all the boxes, and then some. If you're looking for a simple and satisfying vegan chili recipe, this is it! To make the best vegan chili ever: Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown.

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