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Vegan Chili Easy and Flavorful Weeknight Meal

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To make this tasty vegan chili, gather these main ingredients: - 1 cup quinoa, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes (with juice) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 jalapeño pepper, minced (seeds removed for less heat) - 1 tablespoon olive oil - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust for heat) - Salt and pepper to taste - 4 cups vegetable broth - 1 cup corn (fresh, frozen, or canned) - 2 tablespoons lime juice - Fresh cilantro, chopped (for garnish) These ingredients create a rich and hearty dish. Quinoa adds a nice texture, while beans provide protein. You can customize your chili with these optional ingredients: - Zucchini, diced - Carrots, diced - Celery, chopped - Sweet potatoes, diced - Different beans, like pinto or white beans - Chili peppers, for extra heat Feel free to mix and match. Adding vegetables boosts nutrients and flavor. Choosing fresh ingredients makes your chili tastier. Here are some tips: - Look for firm, bright bell peppers. They should feel heavy for their size. - Choose tomatoes that are plump and fragrant. Avoid any with bruises. - Opt for quinoa that is clean and free of debris. - When selecting canned beans, check for low sodium options. Fresh ingredients elevate your dish. They also add more color and flavor to your vegan chili. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 1 cup quinoa, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes (with juice) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 jalapeño pepper, minced (seeds removed for less heat) - 1 tablespoon olive oil - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust for heat) - Salt and pepper to taste - 4 cups vegetable broth - 1 cup corn (fresh, frozen, or canned) - 2 tablespoons lime juice - Fresh cilantro, chopped (for garnish) Chopping the onion, garlic, and peppers gives you a head start. Rinse the quinoa well to remove any bitterness. This step is key for flavor. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion turns soft. Then, add the diced red and green bell peppers along with the jalapeño. Cook these for another 4-5 minutes until they soften. Now, it’s time to combine everything. Add the quinoa, black beans, kidney beans, diced tomatoes, corn, and vegetable broth to the pot. Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to mix all the flavors. Bring the mixture to a boil. After that, reduce the heat to low and let it simmer. Keep it uncovered for about 30-35 minutes. Stir occasionally. The quinoa will puff up, and the chili will get nice and thick. Once the chili has thickened, stir in the lime juice. This brightens the dish. Taste and adjust the seasoning if needed. Serve your vegan chili hot. Top it with freshly chopped cilantro for a pop of color and flavor. This chili pairs well with crusty bread or over rice. Enjoy your easy and flavorful weeknight meal! To make your chili burst with flavor, focus on the base. Start by sautéing onions and garlic in olive oil until they turn soft. This step adds depth. Next, add the bell peppers and jalapeño. Let them cook until they soften. This builds a great foundation. Use quality spices. Chili powder, cumin, and smoked paprika bring warmth and richness. Don't rush; let the spices bloom in the pot before adding other ingredients. This helps to release their full flavor. Finally, add lime juice at the end. It brightens the dish and ties everything together. Spice is personal. To control heat, start with milder peppers. You can remove seeds from the jalapeño for less kick. If you want more heat, add cayenne pepper. A little goes a long way. Taste as you cook. You can always add more spice, but it’s hard to take it out! For those who love heat, try adding a dash of hot sauce before serving. This gives a fresh burst of flavor and heat. Busy nights call for quick meals. Use canned beans and diced tomatoes to save time. They are already cooked and ready to go. Prep vegetables ahead of time. Chop onions and peppers the night before. Store them in the fridge for easy access. Cook the quinoa in the same pot as the chili. This saves you from washing extra dishes. Just stir it in with the other ingredients. Let it simmer together. In about 30 minutes, you’ll have a hearty meal. Pro Tips Adjust the Heat: If you prefer a milder chili, remove all the seeds from the jalapeño or use a smaller amount of cayenne pepper. Make it a Meal: Serve this chili over a bed of rice or quinoa for a heartier dish that adds extra texture and flavor. Store Leftovers Properly: This chili keeps well in the refrigerator for up to 5 days. For longer storage, freeze in airtight containers for up to 3 months. Garnish for Flavor: Fresh cilantro and a squeeze of lime juice enhance the flavors of the chili, making each bite refreshing. {{image_2}} You can switch ingredients to change the flavor. If you don't have quinoa, use rice or lentils. These grains offer great texture. You can also swap black beans for pinto beans. They provide a creamy taste. For a different twist, add chickpeas instead. They add protein and a unique flavor. If you dislike spicy food, skip the jalapeño. Use bell peppers for sweetness instead. Cooking methods can change how your chili tastes. If you want to use a slow cooker, add all ingredients to the pot. Cook on low for 6-8 hours. This method lets the flavors blend well. If you're short on time, try the Instant Pot. Set it to high pressure for 15 minutes. Let it release naturally for 10 minutes before opening. Both methods make a tasty chili. You can easily make this chili into a stew or soup. To turn it into a stew, add less broth. This keeps it thick and hearty. For a soup, add more vegetable broth. You can also include more veggies like carrots or zucchini. This boosts nutrition and adds color. Adjust the spices to fit your taste. Enjoy your creation in any form! After you enjoy your chili, let it cool. Then, transfer it to a clean, airtight container. Make sure to seal it well. You can keep it in the fridge for up to four days. If you want to save it longer, freezing is a great option. For long-term storage, use freezer-safe containers or heavy-duty freezer bags. Portion your chili into smaller amounts. This way, you can defrost only what you need. Label each container with the date and contents. It can last up to three months in the freezer. Reheating your chili is easy. You can use the stove or microwave. For the stove, pour your chili into a pot. Heat on medium, stirring often until it's warm. If using a microwave, place it in a microwave-safe dish. Heat in short bursts, stirring in between, until hot. If needed, add a splash of broth or water to loosen it up. The best topping for vegan chili is fresh cilantro. It adds a bright flavor. You can also use avocado for creaminess. Crumbled tortilla chips add a nice crunch. For a spicy kick, try sliced jalapeños. Vegan sour cream works well too. Each topping enhances the chili's taste, making it even more enjoyable. Yes, you can make vegan chili ahead of time. In fact, it tastes even better the next day! Just store it in an airtight container in the fridge. It will keep well for about 3 to 5 days. You can also freeze it for up to 3 months. Just thaw it overnight before reheating. To make vegan chili spicier, you can add more jalapeño or cayenne pepper. You can also include crushed red pepper flakes. A dash of hot sauce will do the trick too. Start with small amounts, then taste as you go. This way, you can find the right level of heat for you. In this post, we explored the best ingredients for vegan chili and how to prepare it. You learned tips to choose fresh ingredients and make it unique to your taste. The step-by-step guide made cooking easy, even for busy nights. We covered popular variations, storage tips, and answered common questions. You now have the tools to make a delicious chili. So grab your pot and start cooking! Enjoy every bite and share your creation with friends. Your homemade vegan chili awaits!

WANT TO SAVE THIS RECIPE?

Looking for a delicious and easy meal idea? This Vegan Chili offers rich flavors and hearty ingredients that will keep you satisfied. You can make it quickly on busy weeknights or customize it to fit your taste. Whether you’re a long-time vegan or just curious, this chili recipe will please your palate. Dive in and discover how to whip up this simple and flavorful dish today!

Why I Love This Recipe

  1. Nutritious Powerhouse: This chili is packed with protein, fiber, and essential nutrients from black beans, quinoa, and vegetables, making it a wholesome meal.
  2. Spice it Up: The combination of chili powder, cayenne, and jalapeño peppers gives this dish a delightful kick, perfect for those who love spicy food!
  3. Easy to Make: With simple ingredients and straightforward steps, this recipe can be whipped up in under an hour, making it ideal for busy weeknights.
  4. Versatile and Customizable: Feel free to add your favorite veggies, adjust the spice level, or even top it with your choice of garnishes for a personal touch!

Ingredients

Main Ingredients for Vegan Chili

To make this tasty vegan chili, gather these main ingredients:

– 1 cup quinoa, rinsed and drained

– 1 can (15 oz) black beans, rinsed and drained

– 1 can (15 oz) kidney beans, rinsed and drained

– 1 can (14.5 oz) diced tomatoes (with juice)

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 1 red bell pepper, diced

– 1 green bell pepper, diced

– 1 jalapeño pepper, minced (seeds removed for less heat)

– 1 tablespoon olive oil

– 2 tablespoons chili powder

– 1 teaspoon cumin

– 1 teaspoon smoked paprika

– ½ teaspoon cayenne pepper (adjust for heat)

– Salt and pepper to taste

– 4 cups vegetable broth

– 1 cup corn (fresh, frozen, or canned)

– 2 tablespoons lime juice

– Fresh cilantro, chopped (for garnish)

These ingredients create a rich and hearty dish. Quinoa adds a nice texture, while beans provide protein.

Optional Ingredients for Customization

You can customize your chili with these optional ingredients:

– Zucchini, diced

– Carrots, diced

– Celery, chopped

– Sweet potatoes, diced

– Different beans, like pinto or white beans

– Chili peppers, for extra heat

Feel free to mix and match. Adding vegetables boosts nutrients and flavor.

Tips for Selecting Fresh Ingredients

Choosing fresh ingredients makes your chili tastier. Here are some tips:

– Look for firm, bright bell peppers. They should feel heavy for their size.

– Choose tomatoes that are plump and fragrant. Avoid any with bruises.

– Opt for quinoa that is clean and free of debris.

– When selecting canned beans, check for low sodium options.

Fresh ingredients elevate your dish. They also add more color and flavor to your vegan chili.

Step-by-Step Instructions

Preparation Steps

Start by gathering all your ingredients. You will need:

– 1 cup quinoa, rinsed and drained

– 1 can (15 oz) black beans, rinsed and drained

– 1 can (15 oz) kidney beans, rinsed and drained

– 1 can (14.5 oz) diced tomatoes (with juice)

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 1 red bell pepper, diced

– 1 green bell pepper, diced

– 1 jalapeño pepper, minced (seeds removed for less heat)

– 1 tablespoon olive oil

– 2 tablespoons chili powder

– 1 teaspoon cumin

– 1 teaspoon smoked paprika

– ½ teaspoon cayenne pepper (adjust for heat)

– Salt and pepper to taste

– 4 cups vegetable broth

– 1 cup corn (fresh, frozen, or canned)

– 2 tablespoons lime juice

– Fresh cilantro, chopped (for garnish)

Chopping the onion, garlic, and peppers gives you a head start. Rinse the quinoa well to remove any bitterness. This step is key for flavor.

Cooking Process

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion turns soft. Then, add the diced red and green bell peppers along with the jalapeño. Cook these for another 4-5 minutes until they soften.

Now, it’s time to combine everything. Add the quinoa, black beans, kidney beans, diced tomatoes, corn, and vegetable broth to the pot. Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to mix all the flavors.

Bring the mixture to a boil. After that, reduce the heat to low and let it simmer. Keep it uncovered for about 30-35 minutes. Stir occasionally. The quinoa will puff up, and the chili will get nice and thick.

Final Touches and Serving Suggestions

Once the chili has thickened, stir in the lime juice. This brightens the dish. Taste and adjust the seasoning if needed.

Serve your vegan chili hot. Top it with freshly chopped cilantro for a pop of color and flavor. This chili pairs well with crusty bread or over rice. Enjoy your easy and flavorful weeknight meal!

Tips & Tricks

How to Perfect Your Chili’s Flavor

To make your chili burst with flavor, focus on the base. Start by sautéing onions and garlic in olive oil until they turn soft. This step adds depth. Next, add the bell peppers and jalapeño. Let them cook until they soften. This builds a great foundation.

Use quality spices. Chili powder, cumin, and smoked paprika bring warmth and richness. Don’t rush; let the spices bloom in the pot before adding other ingredients. This helps to release their full flavor. Finally, add lime juice at the end. It brightens the dish and ties everything together.

Adjusting Spice Levels

Spice is personal. To control heat, start with milder peppers. You can remove seeds from the jalapeño for less kick. If you want more heat, add cayenne pepper. A little goes a long way. Taste as you cook. You can always add more spice, but it’s hard to take it out!

For those who love heat, try adding a dash of hot sauce before serving. This gives a fresh burst of flavor and heat.

Quick Cooking Tips for Busy Weeknights

Busy nights call for quick meals. Use canned beans and diced tomatoes to save time. They are already cooked and ready to go. Prep vegetables ahead of time. Chop onions and peppers the night before. Store them in the fridge for easy access.

Cook the quinoa in the same pot as the chili. This saves you from washing extra dishes. Just stir it in with the other ingredients. Let it simmer together. In about 30 minutes, you’ll have a hearty meal.

Pro Tips

  1. Adjust the Heat: If you prefer a milder chili, remove all the seeds from the jalapeño or use a smaller amount of cayenne pepper.
  2. Make it a Meal: Serve this chili over a bed of rice or quinoa for a heartier dish that adds extra texture and flavor.
  3. Store Leftovers Properly: This chili keeps well in the refrigerator for up to 5 days. For longer storage, freeze in airtight containers for up to 3 months.
  4. Garnish for Flavor: Fresh cilantro and a squeeze of lime juice enhance the flavors of the chili, making each bite refreshing.

Variations

Popular Ingredient Substitutions

You can switch ingredients to change the flavor. If you don’t have quinoa, use rice or lentils. These grains offer great texture. You can also swap black beans for pinto beans. They provide a creamy taste. For a different twist, add chickpeas instead. They add protein and a unique flavor. If you dislike spicy food, skip the jalapeño. Use bell peppers for sweetness instead.

Different Cooking Methods (Slow Cooker, Instant Pot)

Cooking methods can change how your chili tastes. If you want to use a slow cooker, add all ingredients to the pot. Cook on low for 6-8 hours. This method lets the flavors blend well. If you’re short on time, try the Instant Pot. Set it to high pressure for 15 minutes. Let it release naturally for 10 minutes before opening. Both methods make a tasty chili.

Making it a Stew or Soup

You can easily make this chili into a stew or soup. To turn it into a stew, add less broth. This keeps it thick and hearty. For a soup, add more vegetable broth. You can also include more veggies like carrots or zucchini. This boosts nutrition and adds color. Adjust the spices to fit your taste. Enjoy your creation in any form!

Storage Info

How to Store Leftover Chili

After you enjoy your chili, let it cool. Then, transfer it to a clean, airtight container. Make sure to seal it well. You can keep it in the fridge for up to four days. If you want to save it longer, freezing is a great option.

Freezing Tips for Long-Term Storage

For long-term storage, use freezer-safe containers or heavy-duty freezer bags. Portion your chili into smaller amounts. This way, you can defrost only what you need. Label each container with the date and contents. It can last up to three months in the freezer.

Reheating Instructions

Reheating your chili is easy. You can use the stove or microwave. For the stove, pour your chili into a pot. Heat on medium, stirring often until it’s warm. If using a microwave, place it in a microwave-safe dish. Heat in short bursts, stirring in between, until hot. If needed, add a splash of broth or water to loosen it up.

FAQs

What is the best topping for Vegan Chili?

The best topping for vegan chili is fresh cilantro. It adds a bright flavor. You can also use avocado for creaminess. Crumbled tortilla chips add a nice crunch. For a spicy kick, try sliced jalapeños. Vegan sour cream works well too. Each topping enhances the chili’s taste, making it even more enjoyable.

Can I make Vegan Chili ahead of time?

Yes, you can make vegan chili ahead of time. In fact, it tastes even better the next day! Just store it in an airtight container in the fridge. It will keep well for about 3 to 5 days. You can also freeze it for up to 3 months. Just thaw it overnight before reheating.

How do I make Vegan Chili spicier?

To make vegan chili spicier, you can add more jalapeño or cayenne pepper. You can also include crushed red pepper flakes. A dash of hot sauce will do the trick too. Start with small amounts, then taste as you go. This way, you can find the right level of heat for you.

In this post, we explored the best ingredients for vegan chili and how to prepare it. You learned tips to choose fresh ingredients and make it unique to your taste. The step-by-step guide made cooking easy, even for busy nights. We covered popular variations, storage tips, and answered common questions.

You now have the tools to make a delicious chili. So grab your pot and start cooking! Enjoy every bite and share your creation with friends. Your homemade vegan chili await

To make this tasty vegan chili, gather these main ingredients: - 1 cup quinoa, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes (with juice) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 jalapeño pepper, minced (seeds removed for less heat) - 1 tablespoon olive oil - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust for heat) - Salt and pepper to taste - 4 cups vegetable broth - 1 cup corn (fresh, frozen, or canned) - 2 tablespoons lime juice - Fresh cilantro, chopped (for garnish) These ingredients create a rich and hearty dish. Quinoa adds a nice texture, while beans provide protein. You can customize your chili with these optional ingredients: - Zucchini, diced - Carrots, diced - Celery, chopped - Sweet potatoes, diced - Different beans, like pinto or white beans - Chili peppers, for extra heat Feel free to mix and match. Adding vegetables boosts nutrients and flavor. Choosing fresh ingredients makes your chili tastier. Here are some tips: - Look for firm, bright bell peppers. They should feel heavy for their size. - Choose tomatoes that are plump and fragrant. Avoid any with bruises. - Opt for quinoa that is clean and free of debris. - When selecting canned beans, check for low sodium options. Fresh ingredients elevate your dish. They also add more color and flavor to your vegan chili. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 1 cup quinoa, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes (with juice) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 jalapeño pepper, minced (seeds removed for less heat) - 1 tablespoon olive oil - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust for heat) - Salt and pepper to taste - 4 cups vegetable broth - 1 cup corn (fresh, frozen, or canned) - 2 tablespoons lime juice - Fresh cilantro, chopped (for garnish) Chopping the onion, garlic, and peppers gives you a head start. Rinse the quinoa well to remove any bitterness. This step is key for flavor. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion turns soft. Then, add the diced red and green bell peppers along with the jalapeño. Cook these for another 4-5 minutes until they soften. Now, it’s time to combine everything. Add the quinoa, black beans, kidney beans, diced tomatoes, corn, and vegetable broth to the pot. Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to mix all the flavors. Bring the mixture to a boil. After that, reduce the heat to low and let it simmer. Keep it uncovered for about 30-35 minutes. Stir occasionally. The quinoa will puff up, and the chili will get nice and thick. Once the chili has thickened, stir in the lime juice. This brightens the dish. Taste and adjust the seasoning if needed. Serve your vegan chili hot. Top it with freshly chopped cilantro for a pop of color and flavor. This chili pairs well with crusty bread or over rice. Enjoy your easy and flavorful weeknight meal! To make your chili burst with flavor, focus on the base. Start by sautéing onions and garlic in olive oil until they turn soft. This step adds depth. Next, add the bell peppers and jalapeño. Let them cook until they soften. This builds a great foundation. Use quality spices. Chili powder, cumin, and smoked paprika bring warmth and richness. Don't rush; let the spices bloom in the pot before adding other ingredients. This helps to release their full flavor. Finally, add lime juice at the end. It brightens the dish and ties everything together. Spice is personal. To control heat, start with milder peppers. You can remove seeds from the jalapeño for less kick. If you want more heat, add cayenne pepper. A little goes a long way. Taste as you cook. You can always add more spice, but it’s hard to take it out! For those who love heat, try adding a dash of hot sauce before serving. This gives a fresh burst of flavor and heat. Busy nights call for quick meals. Use canned beans and diced tomatoes to save time. They are already cooked and ready to go. Prep vegetables ahead of time. Chop onions and peppers the night before. Store them in the fridge for easy access. Cook the quinoa in the same pot as the chili. This saves you from washing extra dishes. Just stir it in with the other ingredients. Let it simmer together. In about 30 minutes, you’ll have a hearty meal. Pro Tips Adjust the Heat: If you prefer a milder chili, remove all the seeds from the jalapeño or use a smaller amount of cayenne pepper. Make it a Meal: Serve this chili over a bed of rice or quinoa for a heartier dish that adds extra texture and flavor. Store Leftovers Properly: This chili keeps well in the refrigerator for up to 5 days. For longer storage, freeze in airtight containers for up to 3 months. Garnish for Flavor: Fresh cilantro and a squeeze of lime juice enhance the flavors of the chili, making each bite refreshing. {{image_2}} You can switch ingredients to change the flavor. If you don't have quinoa, use rice or lentils. These grains offer great texture. You can also swap black beans for pinto beans. They provide a creamy taste. For a different twist, add chickpeas instead. They add protein and a unique flavor. If you dislike spicy food, skip the jalapeño. Use bell peppers for sweetness instead. Cooking methods can change how your chili tastes. If you want to use a slow cooker, add all ingredients to the pot. Cook on low for 6-8 hours. This method lets the flavors blend well. If you're short on time, try the Instant Pot. Set it to high pressure for 15 minutes. Let it release naturally for 10 minutes before opening. Both methods make a tasty chili. You can easily make this chili into a stew or soup. To turn it into a stew, add less broth. This keeps it thick and hearty. For a soup, add more vegetable broth. You can also include more veggies like carrots or zucchini. This boosts nutrition and adds color. Adjust the spices to fit your taste. Enjoy your creation in any form! After you enjoy your chili, let it cool. Then, transfer it to a clean, airtight container. Make sure to seal it well. You can keep it in the fridge for up to four days. If you want to save it longer, freezing is a great option. For long-term storage, use freezer-safe containers or heavy-duty freezer bags. Portion your chili into smaller amounts. This way, you can defrost only what you need. Label each container with the date and contents. It can last up to three months in the freezer. Reheating your chili is easy. You can use the stove or microwave. For the stove, pour your chili into a pot. Heat on medium, stirring often until it's warm. If using a microwave, place it in a microwave-safe dish. Heat in short bursts, stirring in between, until hot. If needed, add a splash of broth or water to loosen it up. The best topping for vegan chili is fresh cilantro. It adds a bright flavor. You can also use avocado for creaminess. Crumbled tortilla chips add a nice crunch. For a spicy kick, try sliced jalapeños. Vegan sour cream works well too. Each topping enhances the chili's taste, making it even more enjoyable. Yes, you can make vegan chili ahead of time. In fact, it tastes even better the next day! Just store it in an airtight container in the fridge. It will keep well for about 3 to 5 days. You can also freeze it for up to 3 months. Just thaw it overnight before reheating. To make vegan chili spicier, you can add more jalapeño or cayenne pepper. You can also include crushed red pepper flakes. A dash of hot sauce will do the trick too. Start with small amounts, then taste as you go. This way, you can find the right level of heat for you. In this post, we explored the best ingredients for vegan chili and how to prepare it. You learned tips to choose fresh ingredients and make it unique to your taste. The step-by-step guide made cooking easy, even for busy nights. We covered popular variations, storage tips, and answered common questions. You now have the tools to make a delicious chili. So grab your pot and start cooking! Enjoy every bite and share your creation with friends. Your homemade vegan chili awaits!

Spicy Black Bean & Quinoa Chili

A hearty and flavorful chili packed with black beans, quinoa, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 jalapeño pepper minced (seeds removed for less heat)
  • 1 tablespoon olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (adjust for heat)
  • to taste salt and pepper
  • 4 cups vegetable broth
  • 1 cup corn (fresh, frozen, or canned)
  • 2 tablespoons lime juice
  • for garnish fresh cilantro, chopped

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
  • Stir in the diced bell peppers and the jalapeño pepper, cooking for an additional 4-5 minutes until slightly softened.
  • Add the quinoa, black beans, kidney beans, diced tomatoes (with juice), corn, and vegetable broth to the pot.
  • Season with chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine all ingredients.
  • Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30-35 minutes, stirring occasionally, until the quinoa is fluffy and the chili has thickened.
  • Once finished, stir in lime juice for brightness. Adjust seasoning as necessary.
  • Serve hot, garnished with freshly chopped cilantro on top.

Notes

Adjust the cayenne pepper for desired heat level.
Keyword chili, healthy, quinoa, spicy, vegan

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