This Incredible Vegan Chili Recipe Taught Me How To Improvise in the Kitchen
You’re busy, I’m busy, we’re all busy! Cooking every night can get a little exhausting, but meal prep can be daunting when you’re first getting into it. Luckily, sometimes you can just throw a bunch of stuff in a pot, let it cook for a few hours, and boom, you have a week’s worth of robust vegan chili. And I LOVE a good chili! It’s customizable, the whole family totally digs it, and it’s super rich in vitamins, antioxidants, and protein. Now be warned: you may not have everything on the ingredients list and to that I say, WHO CARES! I don’t give a fuck, and neither should you. I didn’t have the correct spices or beans, and this dish turned out to be absolutely incredible. So, just use what ya have and remember that a little improvising can go a long way (and can come with some surprisingly great results). Check out this awesome recipe (well, let’s look at this as more of a flexible guideline) for a big ‘ol pot of vegan chili.
- Half cup neutral oil
- 1 large yellow onion, chopped
- 4 medium carrots, chopped
- 4 bell pepper, chopped
- 1 bunch of celery (8-9 medium-sized stalks), chopped
- 3 jalapeno peppers, chopped (We like it spicy, but this is optional.)
- Garlic to taste, chopped (4 cloves is a good base.)
- 2 jars of tomato sauce (We used Farm to Fork tomato basil sauce.)
- 2 cans of black beans (But any beans will do. I used chickpeas and cannellini beans. Remember, WHO CARES!)
- 1 28 oz. can of diced tomato
- 1 bunch fresh cilantro, chopped
- 1 Tbsp. plus 1 tsp. oregano
- 1 Tbsp. coriander
- 2 Tbsp. cumin
- 2 Tbsp. chili powder (I used Balti Curry seasoning from Whole Foods because I was out of cumin and chili powder.)
- Sea salt to taste
- Vegan cheddar cheese
- Add oil into a large pot
- After heating the oil, add in the onion and cook on medium-high until they’re soft and translucent
- Add carrots, celery, and garlic and cook for five minutes
- Add bell pepper and cook five-ten minutes
- Add oregano, coriander, cumin, and chili powder (or whatever spices you’re using), and cook for five minutes.
- Add tomato sauce, diced tomatoes, and beans. Let simmer for at least an hour.
- Mix cilantro and jalapeno (if you like it spicy, wink) into the chili and cook for five minutes or less
- Salt to taste
- Sprinkle fresh cilantro and vegan cheddar cheese on top right before serving!
There you have it! Just add all your favorite toppings and enjoy!
Written by: Laura Clery