Description
This Best Spicy Vegan Chili recipe offers a comforting and flavorful meal perfect for chilly nights. Packed with vibrant vegetables, mixed beans, and a blend of warming spices, this hearty chili is both nutritious and satisfying. Topped with creamy avocado slices and fresh cilantro, it delivers a deliciously spicy kick without any animal products.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon Olive Oil (for sautéing)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 medium Bell Pepper (diced)
- 2 medium Carrots (diced)
- 1 medium Zucchini (diced)
Spices
- 2 teaspoons Cumin (ground)
- 1 teaspoon Chili Powder
- 1 teaspoon Paprika (smoked)
- 1/2 teaspoon Cayenne Pepper (adjust to taste)
Other Ingredients
- 2 cups Mixed Beans (cooked)
- 1 can Diced Tomatoes (with juices)
- 1 cup Vegetable Broth (low-sodium)
- 1 avocado (sliced, for serving)
- 1 cup Cilantro (chopped, for garnish)
Instructions
- Heat Oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté Onions: Add diced onion to the pot and cook until translucent, allowing the natural sweetness to develop.
- Add Garlic and Vegetables: Stir in minced garlic, diced bell pepper, and carrots; cook for about 5 minutes until they begin to soften.
- Add Zucchini and Spices: Add diced zucchini, ground cumin, chili powder, smoked paprika, and cayenne pepper; cook while stirring until the mixture is fragrant.
- Combine Main Ingredients: Stir in the cooked mixed beans, diced tomatoes with their juices, and low-sodium vegetable broth.
- Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for about 30 minutes to meld the flavors.
- Adjust Seasoning: Taste and adjust seasoning as needed, adding more spice or salt if desired.
- Serve: Serve the chili hot, topped with fresh avocado slices and chopped cilantro for contrast and freshness.
Notes
- You can adjust the cayenne pepper to control the chili’s heat level.
- Use any variety of cooked beans you prefer or have on hand, such as kidney, black, or pinto beans.
- For a thinner chili, add more vegetable broth during simmering.
- This chili tastes even better the next day as flavors continue to develop.
- Serve with cornbread or over rice for a complete meal.
