This Homemade Spicy Mixed Beans Vegan Chili is comforting, full of flavor, and has a nice kick of heat. Packed with other veggies and quinoa, this chili surely is a hearty way to satisfy those taste buds on any given day.
Now that April is coming to a screeching close, I figured that the best way to end the cool weather is with a nice, hearty bowl of chili.
I’ve tested this chili a few times before getting it right and I am so happy with these results. I chose to make the consistency a bit more ‘liquidy’ than the traditional chili because although I enjoy the thickness, I also love to dip my bread inside like it’s gravy. Haha.
Anyone else can relate?
But don’t be dismayed. If you prefer your chili a bit thicker, you can simply adjust the amount of liquids (water and veggie stock) that you add during the cooking process. The least amount of liquid, the thicker it’ll be.
For those of you who do enjoy a nicely thick chili, be sure to add as much quinoa as you’d like. I’ve learned through my testing that quinoa adds more “body” to your chili.
Plus, it’s packed with a ton of nutrients and most certainly makes for a good addition in any dish. Don’t you agree?
For my quinoa, I used the TruRoots brand because I like to use certain ingredients that are organic, especially when it comes to grains and other staple items.
You can find this brand on Amazon, Jet.com, Thrive Market, or even Target. Usually, I enjoy using Bob Red Mill’s Quinoa which is my favorite brand, but I decided to try something new and the TruRoot brand is pretty good.
For this vegan chili, I wanted to highlight the amazing flavors with kidney beans, black beans, corn, bell peppers, onions, and quinoa.
However, the secret ingredient is the maple syrup, which allows all of the spices and flavors to really burst and it balances out the heat a bit too.
Speaking of sweets, you may want to take a quick peek at this Vegan Vanilla Donuts with Sprinkles recipe or perhaps this Strawberry Sweet Rolls with Lemon Cream Cheese Glaze for those who are looking for a non-vegan sweet treat!
Now, let’s tap into the cooking process and recipe—shall we?
To begin, in a large dutch pot over medium-high heat, add 1 Tbsp of extra virgin olive oil and sauté diced onions and bell peppers until tender and translucent, about 2-3 minutes.
Next, add spices and seasonings and toss until fully coated, reducing the heat so that veggies don’t burn.
Add 3 cups of vegetable broth (I prefer low-sodium + organic) and 1 cup of water and mix until ingredients are well incorporated.
Bring to a boil by increasing heat and add quinoa, kidney beans, black beans, corn, tomato sauce, diced tomatoes, liquid smoke, soy sauce, lemon juice, and maple syrup.
Cover and reduce heat entirely and let simmer for about 40 minutes, stirring occasionally to ensure that desired thickness is kept.
Toward the last 10 minutes, add additional vegetable broth if needed or chili is too thick. Do the same for any spices that you feel need to be added as well.
Remove from heat and let it sit for about 15 minutes or so before serving.
To serve, divide into individual bowls and top with avocado, non-dairy shredded cheese, chips, or fresh cilantro, if desired.
Like with many chili and soup recipes, serving with a side of homemade garlic bread is an awesome idea as well!
If you choose to make these Homemade Spicy Mixed Beans Vegan Chili or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
Homemade Spicy Mixed Beans Vegan Chili.