Introduction
This “Best Damn Vegan Chili” is a robust and hearty dish packed with flavors that will satisfy any craving for comfort food. This vegan version of a classic chili includes a variety of beans, vegetables, and a rich blend of spices. It’s an excellent choice for a nourishing and filling meal that is also plant-based. Whether you’re preparing it for a cozy family dinner, meal prep, or a potluck, this chili is sure to impress. Below, you’ll find a detailed recipe, including instructions, tips, and nutritional information.
Ingredients
Base Ingredients:
Olive Oil: 2 tablespoons (for sautéing)
Onion: 1 large, finely diced
Garlic: 4 cloves, minced
Bell Peppers: 2 large (any color), diced
Carrots: 2 large, diced
Celery: 2 stalks, diced
Kidney Beans: 2 cans (15 oz each), drained and rinsed
Black Beans: 1 can (15 oz), drained and rinsed
Diced Tomatoes: 2 cans (15 oz each), with their juice
Tomato Paste: 3 tablespoons
Vegetable Broth: 2 cups
Seasonings and Spices:
Chili Powder: 2 tablespoons
Ground Cumin: 1 tablespoon
Smoked Paprika: 1 tablespoon
Oregano: 1 teaspoon
Salt and Pepper: To taste
Optional: Cayenne pepper or red pepper flakes for added heat
Optional Toppings:
Avocado: Sliced or diced
Cilantro: Fresh, chopped
Vegan Cheese: Shredded
Lime Wedges: For squeezing
Vegan Sour Cream: For a creamy topping
Instructions
1. Prepare the Ingredients:
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