Spicy Vegan Chili

5 from 5 votes

In search of a comforting, meatless meal, ideal for a cozy weeknight dinner like Meatless Mondays? My Spicy Vegan Chili is here to deliver. Picture a hearty protein-packed combination of kidney beans, black beans, pinto beans, and quinoa, all nestled in a juicy, flavorful tomato base, harmoniously infused with a blend of aromatic herbs and a medley of tantalizing spices-- this chili packs a punch with a fiery kick of heat that will warm you from the inside out. Non-Spicy + Make Ahead Option!

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Soup

Keyword: beans, chili, comfort foods, dairy-free, dinner, easy, fall recipe, family-friendly, kid-friendly, lunch, spicy, vegan, veggies, weeknight meals, winter

Servings: servings

Calories: 139kcal

Author: Shanika

Ingredients

CHILI:

2 Tbsps Extra virgin olive oil
1 red onion, chopped (You can also use yellow or white)
4 garlic cloves, minced
1 (28 oz.) can crushed or diced tomatoes, organic
1 (15 oz.) can organic black beans, drained + rinsed
1 (15 oz.) can organic red kidney beans, drained + rinsed
1 (15 oz.) can organic pinto beans, drained + rinsed
1 (15 oz.) can organic tomato sauce
1 cup organic vegetable stock
3 Tbsps organic tomato paste
2 medium celery stalks, sliced
2 medium carrots, peeled + chopped
½ cup uncooked quinoa, red or multi-color
2 Tbsps chili powder
2 tsps cumin
2 tsps red pepper flakes, optional
1 tablespoon pure maple syrup
1 teaspoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
sea salt, to taste

TOPPINGS:

Dairy-free yogurt or sour cream
Chopped parsley
Diced avocado
Dairy-free cheddar cheese

US Customary - Metric

Instructions

TO MAKE THE SOUP:

In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the tomato paste, sliced celery, carrots, canned tomatoes, red kidney beans, pinto beans, and black beans, stirring and sautéing for 1-2 minutes. Add in the the chili powder, cumin, red pepper flakes, smoked paprika, garlic powder, cayenne pepper, and salt, stirring to combine.
Add in the quinoa, veggie stock/broth, tomato sauce, and maple syrup, stirring everything together until combined.

LET EVERYTHING SIMMER:

Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Let it continue to simmer for another 20 minutes or so or until veggies have cooked through and are tender. Add additional salt, to taste.

SERVE:

Remove from heat and serve immediately into prepared bowl(s), and top with dairy-free yogurt, sour cream, chopped fresh parsley, dice avocados, and/or dairy-free cheddar cheese, if desired.
You can eat this chili with a side of tortilla chips, vegan cornbread, or vegan bread.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
SLOW COOKER OPTION: To make this chili in the slow cooker, simply sauté garlic, onions, and veggies before adding all ingredients into your slow cooker and cooking on the low setting for 2-3 hours, stirring occasionally---until all veggies, quinoa, and beans are tender and cooked through.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.

Nutrition