Best Vegan Chili Recipe
Here is a bowl of the absolute best vegan chili EVER, and yes we will get to the recipe in a moment … :D
“There is no counter-argument to veganism. Accept it. Apologize for the way you’ve been living. Make amends and move forward.”
– Gary Yourofsky
Regardless of whether the issue is human health, ending cruelty to animals, or saving our planet from absolute destruction … humans must stop consuming animal products. There is no real debate. There are only people still living in denial of the truth. It doesn’t matter if you believe in God or science or both. Veganism is a moral imperative and a practical necessity for all humans.
Get your veggies ready, I’m going to show you a vegan recipe so hearty and delicious … you won’t miss the meat :D
And it has come to my attention over the past few weeks that a lot of people out there need some help with making the transition to being vegan. There is an enormous amount of misinformation out there about nutrition and human dietary needs. Given the dire urgency of humans going vegan, we cannot afford for people to be making food decisions based on false facts. We also need to have lots of fabulous vegan recipes out there on the internet, so people can start replacing their old favorites with cruelty-free versions.
The meat, dairy, and egg industries would like you to believe that you cannot be healthy and fit on a vegan diet … but I tell ya, I never saw my obliques when I was a meat eater.
And who doesn’t love a bowl of piping hot chili as the weather turns colder, at least here in the Northern Hemisphere. This chili will fill you up but won’t make you fat. How do I know? I eat it all the time, and look at my abs.
Now, what are you going to need for this awesome recipe? :D
2 15 ounce cans of organic red kidney beans
2 15 ounce cans of organic black beans
2 15 ounce cans of organic stewed tomatoes (no sugar added)
1-2 Tablespoons of organic olive oil (this can be omitted or increased, depending on how much fat you want in your diet)
SPICES
1 t. pink Himalayan salt or to taste
2 T. organic chili powder (start with a smaller amount and increase if needed)
2 T. organic cumin
1 T. organic dried curry leaf
1 t. organic fenugreek
2 t. organic turmeric
1/2 t. freshly ground organic black pepper (or increase to taste)
1 organic bay leaf
VEGGIES
1/2 organic yellow onion
3 medium cloves organic garlic
3 sprigs organic cilantro
3 springs organic Italian parsley
12 organic baby carrots, peeled
1 small organic zucchini
1 organic red bell pepper (mild)
Optional:
1 cup organic mushrooms (can be omitted if you like)
2 sheets organic nori or another organic seaweed
For serving:
1 ripe organic avocado for each bowl
chia seeds
organic flaxseed oil
organic corn tortilla chips, if desired
So get your ingredients ready, ladies and gentlemen. It’s 4 a.m. here right now lol so I will need to finish up this post later … but at least now you can make sure you have everything you need to make the
BEST VEGAN CHILI RECIPE EVER
Okay now on to the INSTRUCTIONS for the best chili ever, which also happens to be the best vegan chili recipe …
First off, if you replace the canned beans with dried beans, make sure to soak those according to the instructions at least one day ahead of time. I have found that the beans don’t get soft enough soaking only overnight so I would recommend soaking them longer. Maybe even two days of soaking, or else slow cook the beans to get them to soften faster. I do think the recipe is slightly better with dried beans.
Once your beans are ready, you want to add the chopped onions and minced garlic to the slow cooker or a saute pan along with the olive oil … and saute on medium heat for a few minutes until they soften. If you used a saute pan, transfer the onions and garlic to a large cooking pot.
Next you are going to add the beans to the onions and garlic. With the canned beans, I think the chili has a “cleaner” taste if the beans are drained and then add back the same amount of water. Depending how long you cook the chili, you may need to add water as you go along to keep it from getting too thick. This is a matter of personal preference.
Also add the two cans of stewed tomatoes.
Now add the spices. You may want to hold off on the salt and add lower amounts of spice at the beginning. You can always add more later after taste testing but can’t subtract! I was working with Jiva Organic Ground Chili as my chili powder and it adds a LOT of heat. I love my chili spicy like that but others may prefer a milder version.
Okay, now we want the spices to have a chance to meld with the beans and tomatoes … so we are going to let this slow cook for a few hours. Be sure to watch that the slow cooker doesn’t get too hot. We don’t want it to boil! Turn it off periodically to give breaks in the cooking and allow the machine to cool down.
We want to add the rest of the veggies last so they don’t get over cooked. Taste test your batch and make adjustments to the salt and spices as needed. Then add the chopped carrots, cilantro, parsley, zucchini, and peppers. Also add the mushrooms and seaweed if desired. Slow cook for another hour or so until the veggies are to the desired softness.
For serving, I like to serve my chili over a half avocado removed from the skin. I also pour flaxseed oil and chia seeds over the top of the chili. Flaxseed oil and chia seeds provide a vegan option for omega-3s. They should be added at the very end so that heat does not destroy or decrease the nutritional value. Chia seeds also have complete protein.
The chili can also be served with organic corn chips and Chao vegan slices (a delicious dairy-free alternative to cheese).
Hope you enjoy this awesome vegan chili recipe. Please let me know how it goes for you … I am making it again today. It’s just too delicious and satisfying!
Love,
p.s. For the secrets to effortless weight loss and fitness, please check out my revolutionary 30-Day Health & Fitness Challenge here.
Chili is one of my favorite foods to eat in the winter.. we crock pot it and it smells up the house.. we will give this one a try on the next run!
Reminds me of my own chili recipes (which is also vegan!). Sounds pretty delicious. Making me want to make chili again—I haven’t done so in months.
We love chili! I can't wait to try and make this!
Glad you’re going to try it. I highly recommend the Jiva Organics ground chili. I have made the recipe with regular chili powder and it doesn’t have quite the same magic. Then again, I like spicy food :)
what a delish dish!
I may not agree with your views but the chili sounds tasty.
Hi Debbie, it is delicious … check out http://earthlings.com … perhaps we won’t disagree after all.
Thanks for sharing your recipe …
This looks delicious… My kids love veggie chilli and i make my version for them when we crave for it.
Yea it’s really good. I’ve made it a bunch of different ways now, and boy the quality of spices makes a really big difference. I definitely recommend splurging on high quality organic spices. :)
Looks so delicious. My hubby loves spicy foods. Will have to try this for him. Thanks for sharing the recipe.
What a healthy meal! It looks delicious
This looks delicious!! My vegetarian friend would love this!
I love chili and this recipe looks to be right on time!
Going to have to pin this and come back to it later! Sounds amazing!
This chili looks amazing and so delicious! I am not vegan however I do love vegan dishes.
My sister in law is a vegan, so I will make sure she has this recipe!
I love making homemade chili. Your recipe sounds delicious. I have never added zucchini to mine but I want to try it.
Bookmarking! Thanks for sharing this recipe! :)
I love chili so I am going to have to give this recipe a try.
I haven't made chili for ages! I do use meat normally, but have to try out your vegan recipe too! Thanks for sharing!
How fun to include the avocado for the bowl! I think the recipe sounds really good.
I love a good chili and while I will never become a vegan, this does look and sound yummy
Everyone will become vegan. It’s inevitable.
I envy vegetarians! I wish I have their discipline. Nevertheless, will try your recipe. thank you for sharing!
looks yummy! thanks for sharing your recipe…
This sounds amazing and I love chili. I just found out I have fatty tissue on my liver so this I am going to be making indeed. Thanks for sharing.
Looks delicious! My husband loves this kind of meal.
Awesome recipe, even for a meat eater like myself it looks great!
That looks so delicious! My fiance is a huge fan of chili and I have been experimenting with different recipes through the years. While he has his favorite type, I am always looking for different ways to serve it. I need to give this a try!
If you try it, let me know what you think Holly. When I finally get it all written out, I am going to emphasize that people may want to adjust the spices and seasonings to their taste … I’ve also noticed that some brands of spices are stronger than others so I always recommend starting with a smaller amount and adding more as you like the taste. Look forward to hearing your results.
Yummy, this sounds delicious. How many servings does this recipe make?
That’s a good question! I don’t know because I never serve it all at once. Quite a few, I’m going to guess maybe 8 bowls. Of course with the avocado in each bowl, that makes it very filling and so yummy :)
Sounds yummy!! Will try this soon!! <3