The BEST Vegan Chili Recipe – Hearty, Flavorful, and Packed with Veggies

Author: Sylvia Fountaine, from feastingathome.com

Why Try This Miso Soup?

This plant-based chili is the best chili recipe I have found. I love that it has so many veggies and exotic spice combinations, and the addition of aminos and chocolate add a delicious depth of flavor. Make on a weekend and portion out the leftovers for lunches during the week or freeze for future dinners when you have no time to cook!

Ingredients

• 1 onion, diced

• 2 carrots, diced

• 2 ribs celery, diced

• 1 yellow or orange pepper, diced

• 2 small or 1 medium zucchini, sliced and quartered

• ¼ of a cauliflower, chopped

• 1 sweet potato diced

• 6 large garlic cloves, minced

• 2 tbsp chili powder

• 1 tbsp cumin

• 2 tsp coriander

• 1 tsp smoked paprika

• ½ tsp chipotle flakes or ¼ tsp chipotle powder

• 2 tsp dried oregano

• 1 tsp salt (optional)

• ¼ tsp cinnamon

• 2, 14-ounce cans diced tomatoes with juice

• 3, 14-ounce cans of assorted beans, rinsed and drained – I use red kidney, navy, and

• black

• ¼ cup water

• 3 tsp liquid aminos or tamari

• 2 tsp dark cocoa powder

• Garnish: cilantro, cubed avocado, fresh diced tomatoes

Directions

1. Dry sauté the onion, carrots and celery in a large heavy bottom pan like a Dutch oven, over medium heat. Add a small amount of water if the veggie stick too much.

2. Add the rest of the chopped veggies though the garlic and sauté for 15 minutes. A little browning on the bottom will add flavor.

3. Add all the spices. Optionally, you can toast all the spices for 1-2 minutes in a dry pan to enhance their flavors, then add to the veggies.

4. Add the tomatoes, beans, and water.

5. Cook another 15 minutes until everything is tender and the flavors are well blended.

6. Stir in aminos, chocolate and stir until combined.

7. Serve over brown rice or alone and top with chopped cilantro, avocados, and fresh tomatoes.