December is my absolute favorite! Not only is it the month of my wedding anniversary, Christmas, my birthday, and NYE, it’s the time of year when it’s completely acceptable to eat soups and chilis and (sometimes) nothing else. I’ve already touched on the fact that soup is one of my favorite foods, but for those moments you just need something heartier, this classic vegan chili is the perfect thing.
There’s a few great things about this recipe:
1. It all comes together in one pot. No washing and soaking a ton of dishes after dinner.
2. If meat substitutes aren’t your thing, you can leave it out and still have a perfectly delicious chili.
3. You can switch it up and try various types of beans. I enjoy the three bean trio from whole foods, in addition to another can of kidney beans. I also add a can of chickpeas, as they are my daughter’s favorite.
You’ll be amazed at how easy this chili comes together and how flavorful it ends up, using simple spices. Enjoy it plain, or top with vegan sour cream, cheese, crackers, or avocado. My husband enjoys it on Fieldroast hot dogs and I like to occasionally put it over noodles.
2 tablespoons olive oil
1 large green bell pepper, diced
1 large yellow onion, diced
3 cloves fresh garlic, diced
2 large cans crushed tomatoes (28 oz cans)
1 can red kidney beans (15 oz) drained and rinsed
1 can black beans (15 oz) drained and rinsed
1 can chickpeas (optional) drained and rinsed
3.5 tablespoons chilli powder
2 teaspoons cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne
1/4-1/2 Voodoo Cajun seasoning (optional, add as needed for desired spiciness.)
1 tablespoon brown sugar
A few splashes vegan Worcestershire sauce
1 package ground beef meat substitute (I used Beyond Meat.)
In a dutch oven or medium sized stock pot, heat your olive oil, green pepper, onion, and garlic. Cook for about 7-8 minutes, stirring frequently.
Add your cans of crushed tomatoes, and all of your beans.
If using chickpeas, add those too.
Add chili powder, cumin, salt, pepper, smoked paprika, and cayenne.
Add brown sugar, Cajun seasoning, and vegan Worcestershire sauce.
Stir well and let simmer for 20 minutes, if not using a meat substitute. Your bean chili is ready for eating!
If using meat substitute, after a 5 minute simmer, crumble it into your chili. Use a metal spoon to help further break up the meat, and let chili simmer uncovered for 20 minutes. During this time, make sure to stir frequently.
Serve hot by itself, or topped with your favorites!
This versatile chili is also great on vegan hot dogs!