We thought it was well about time that we came up with a vegan chili recipe that lived up to our discerning palates. With just enough heat and a trio of beans, you’ll want to add this delicious veggie chili to your recipe rotation.
- 1 tsp oil (we used coconut oil)
- 1 onion, diced
- 6 cloves garlic
- 10 mushrooms, sliced
- 3 jalapenos, roasted, peeled and sliced
- 3 poblanos, roasted, peeled and sliced
- 1 tsp cumin seeds, freshly ground
- 1 tsp coriander seeds, , freshly ground
- 1 28 oz. can puréed tomatoes
- 2 28 oz. can diced tomatoes
- 2 Tbsp oregano
- 4 Tbsp chili powder (or to taste)
- 2 cups black beans, cooked
- 2 cups cannellini beans, cooked
- 3 cups chickpeas, cooked
- Salt and pepper, to taste
- A splash of balsamic vinegar
- Optional Add-Ins
- Add a few handfuls kale for some added greens
- Garnish with fresh cilantro and lime wedges
- Add in any veggies you like (e.g., sweet peppers, corn, etc.)
In a large pot, heat oil. Add onion and sauté 5 minutes. Add garlic and continue to sauté for 2 to 3 minutes.
Add in mushrooms, poblanos and jalapenos. Sauté for a few minutes until mushrooms begin to cook, about 4 minutes.
Add in cumin and coriander. Toast for 2 minutes, continually stirring.
Add in the rest of the ingredients, except the balsamic vinegar.
Bring to a simmer.
Cook for at least 30 minutes. If you have time allow to cook at a low and slow pace for about 2 hours.
When ready to serve, add a splash of balsamic vinegar*. Test chili and adjust seasoning as needed.
*Balsamic vinegar at the end of cooking is our secret ingredient in chili. It adds an additional layer of flavor not found usually in traditional chili.