Spicy Vegan Chili

in Dinner, Soups

This is vegan chili:

…This is not:

That delicious dollop of sour cream is so powerful!! It changes EVERYTHING!

Chili is like cornbread. Rules exist about chili rights and wrongs. No beans. No this. No that. People are super picky and sentimental about the stuff. And, I mean…I get it. I do.

SO…

Before I begin, let me say this: If you’re from Texas, and this chili offends you, I’m sorry. I love everything Texas. I really do.

Friday Night Lights is the best show to ever grace our TV screens. (Yeah, I said it.)

I’ve been wanting to take a road trip to Marfa and sleep in one of those hipster tee-pees for I dunno how long.

Migas might be one of my favorite breakfast dishes ever…(next to pancakes, obvi).

And despite El Paso being the scariest city in the country, when I drive across Texas, I still pass through.

This pot of simmering deliciousness destroys every chili rule in the book.

There’s veggies: orange bell peppers, zucchini, red bell peppers, corn and onions and garlic.

And there’s beans: cannellini and kidney. Lots of spices. A little jalapeno. Vegetable broth.

There’s a little simmer action…

..And then boom! Flavor central.

This vegan chili packs killer flavor like no other; it’s spicy, earthy, hearty…all while not weighing you down.

Totally perfect for those nights when you want something warm and cozy but still healthy and light…

And its springiness comes in handy when you pair it with some cheesy cheddar jalapeno cornbread…

Not to worry! I’ll show you that next time!

Spicy Vegan Chili

Print this recipe!

Adapted from Simply Recipes

3 tablespoon olive oil

1/2 medium yellow onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

2 small zucchini, diced

1 jalapeno pepper, diced (I like spiciness so I used 2)

3 garlic cloves, minced

1 28-ounce can crushed tomatoes

1 1/2 cup of vegetable stock

2 tablespoons of cumin

1 teaspoon oregano

1 tablespoon paprika

1/2 teaspoon of cayenne

1 15-ounce can cannellini beans, rinsed

1 15-ounce can kidney beans, rinsed

1 ear of corn

In a large pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the red bell peppers, yellow bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally. Add the garlic and cook until fragrant, about a minute more.

Add the tomatoes to the pot along with the vegetable stock. Add oregano, paprika, and cumin. Add cayenne to desired heat and cook, at a simmer, for 20 minutes.

Add the white beans and kidney beans. Stir in the corn. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.

Serve with sour cream and some chopped chives.

Serves 4-6

{ 53 comments… read them below or add one }

online parenting class October 3, 2011 at 9:21 am

that looks really yummy!:D

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Katrina October 3, 2011 at 10:35 am

This sounds lovely! I think this is perfect for the colder weather we’re having here in Ottawa. Brrrr.

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Jessica @ How Sweet October 3, 2011 at 10:58 am

love the sound of this chili… it would be perfect right now considering it is in the 40s here. blah!

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Greenderella October 3, 2011 at 11:13 am

I agree with Katrina – looks like the perfect comfort food for colder days! *bookmarked* and thanks for sharing. :-)

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Joana October 3, 2011 at 11:29 am

I wish it were cold in here (Portugal), so that I could make some chilli and not sweat. I can’t wait for the actual start of the fall and winter.

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Kathryn October 3, 2011 at 12:35 pm

I love meals that contain a load of vegetables without compromising on flavour – looks awesome.

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Blog is the New Black October 3, 2011 at 12:44 pm

Looks amazing! I made a vegan chili this weekend, too… wonderful!

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fashionablecollections October 3, 2011 at 12:52 pm

oo that looks yummy.

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Hilliary@HappilyEverHealthy October 3, 2011 at 12:59 pm

This sounds delicious! I don;t like ground beef so this is a great alternative for me! I cannot wait for the weather to cool back down to try this!

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Dana October 3, 2011 at 1:33 pm

Your chili sounds looks remarkably similar to what I had for dinner last night; zucchini and all! A vegan friend and I made chili together. It’s not what I would consider a classic chili, but darn it is tasty.

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Jill October 3, 2011 at 1:40 pm

Looks fantastic- I’ve been looking for a hearty veggie version (my husband doesn’t understand chili without meat!). Thank’s for posting :)

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dana @ my little celebration October 3, 2011 at 1:52 pm

I’ve never made vegan chili, only vegan black bean soup. But this looks delish! And i love that it’s spicy. Spicy foods are myfave.

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DessertForTwo October 3, 2011 at 1:55 pm

This Texan forgives you for putting beans in chili. You have been healed, my child ;)

Secretly, I would devour this!

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Bev Weidner October 3, 2011 at 2:10 pm

Please tell me you plan on setting up a little diving board at the edge of that pot. I’m putting on my bathing suit NOW.

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Tara @ Chip Chip Hooray October 3, 2011 at 2:17 pm

Ohhh yum, this is exactly the sort of chili recipe I’ve been looking for–especially now that the temperatures are dropping here! I can’t wait to make this, classic or no. :)

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Heather (Heather's Dish) October 3, 2011 at 2:56 pm

I’m from Texas but I’m not offended…the more chili the better!

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Carissa October 3, 2011 at 4:13 pm

Before I tried veggie chili, I hated chili! Now I love it & I’m always looking for recipes to try. This looks great!

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Maggie @ A Bitchin' Kitchen October 3, 2011 at 5:12 pm

This looks sooo good. I love chili of all kinds, but I agree that people are hardcore about defending the “right” version!

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Lena October 3, 2011 at 5:21 pm

Definitely have to make this during the week, since I went pepper picking! Wasn’t the best idea to pick all those peppers without an agenda, but it’s worked out anyway.

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Sue/the view from great island October 3, 2011 at 5:50 pm

I have never seen such a beautiful (or photogenic) chili. I’m amazed at how it retains its colors and textures. I need to make this.

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Joshua Antrobus October 3, 2011 at 6:10 pm

Yurts and Airstreams at the El Cosmico flanked by mystery lights and Landry leader of Crucifictorious vying for Tyra’s hand. Watch out Juarez Vegan Chilli! How I do enjoy the editorial of this blog as much as the comida.

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Karen October 3, 2011 at 9:00 pm

This looks delicious. Quick question, the line that says “2 tablespoons of cumin heaping tablespoons steak seasoning”, how many tablespoons of steak seasoning should there be? I’ve never made vegan chili and this is definitely on my “to cook” list. Thanks!

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Adrianna October 3, 2011 at 9:17 pm

AHHH! That was a mistake. It’s gone. Totally shouldn’t have been there. :)

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Kara October 3, 2011 at 11:34 pm

OOOOOhhhmyygoosshhh. I need this right now! Looks delish and I will be making it very soon :)

ps just came across your blog and I. Am. In. Love!

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Adrianna October 4, 2011 at 2:28 am

Yay! So glad you found me!

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Kelly October 4, 2011 at 12:16 am

Oooooo.. Vegetablyyy chili. I like. Perfect for falll!!

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Jen of My Tiny Oven October 4, 2011 at 2:22 am

I LOVE Friday Night Lights! And I love the looks of this Chili! I think I will make a big pot of it and eat it while I watch the first season of FNL on DVD!!!

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Adrianna October 4, 2011 at 2:28 am

OMG! Best idea ever!!

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Lillian October 4, 2011 at 4:16 am

Tim Riggins….need I say more?

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Marija from intwoo October 4, 2011 at 9:40 am

looks delicious!

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Collette Osuna October 4, 2011 at 10:38 am

Looks awesome!! Im a vegetarian and posted a fav recipe last night, how cool!! Cant wait to make your chili…looks fabulous!!!


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Gretchen Seibert October 4, 2011 at 1:17 pm

Friday Night Lights: Best. Show. Ever. PERIOD!

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brandi October 4, 2011 at 3:19 pm

i rarely ever make the same chili twice – love the mix of veggies in this one! and i can’t wait to see this cornbread.

chili without cornbread is like football without beer.

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Mary October 4, 2011 at 5:50 pm

This looks delicious! Quick question- there is a line for 2 Tbs of cumin and then a separate line for 1 Tbs of cumin. Which did you use?

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Adrianna October 4, 2011 at 5:55 pm

AHH! All fixed now. It should definitely be the two tablespoons. I’m the queen of typos. :(

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Chris @ TheKeenanCookBook October 4, 2011 at 6:47 pm

I’m not a vegan (I love meat) but I could totally rock this chili. Throw some avocado in when serving and I’m a happy man.

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Kierston October 4, 2011 at 8:39 pm

We had the first rain of the season up here in San Francisco so it is time to make this recipe! Thanks for sharing…I will def be adding the sour cream :)

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Katie October 5, 2011 at 4:59 pm

well, at least now i know what’s for dinner tonight. and every night this week. and perhaps next week. you’re making your way into my soul… and just in time for Fall. nice timing.

- katie @ http://www.ohshineon.wordpress.com/

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Bree October 6, 2011 at 2:51 am

That chili looks fantastic. I don’t think I would miss the meat at all!

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Sarah October 6, 2011 at 11:01 pm

I made this last night in honor of the rainy day we had in LA . I had to substitute red wine for the vege stock (yes, I’m that kind of cook. Wine on hand at all times, but no vege stock. :) and it turned out super yummy! Eating the leftovers for lunch right now!

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Adrianna October 7, 2011 at 4:08 am

Oooo…I like your kind of cook.

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Betty @ scrambled hen fruit October 9, 2011 at 2:28 am

So colorful and pretty with all the veggies! This is definitely one to try. :)

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lynn @ the actor's diet October 9, 2011 at 7:26 pm

looks/sounds delicious. i don’t love sour cream so maybe i’ll try yogurt!

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Alexandra October 17, 2011 at 5:30 pm

This was absolutely FANTASTIC! I was a bit skeptical when I found a chili recipe that didn’t call for meat, but the plethora of hearty vegetables and the beans provide all the fullness and flavor necessary. I enjoyed the spice combinations as well and particularly enjoyed that this was all in one pot! Perfect for a Fall meal on a Sunday with football – my meat-loving boyfriend even enjoyed it! Thanks for another great recipe!

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Chris Giddings October 28, 2011 at 5:44 am

I totally made a version of this tonight with Habenero peppers and some Lapsang Souchong black tea.

I love my food SPICY! So the 5 habeneros kicked this up to a notch I could appreciate!

The Lapsang Souchong tea added a nice toasty fire roasted flavor to the mix which accentuates these vegetables perfectly!

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Dallely November 5, 2011 at 2:02 am

I just made this and is delicious, i’m pregnant and have been craving chili but not the meat so this made me really happy… Thanks for sharing :)

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Ollie May 23, 2012 at 2:29 pm

Here is one Texan that would grealy make, eat and love it!!!!!!

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Beth December 6, 2012 at 8:34 am

I will definitely try this when I get back to Canada and the cold temps up there.
I have family members who are vegan here in the US, and beans are a staple in their diet which is a little overwhelming for me, I would like to try to use them more often when preparing my meals. This recipe sounds like a good place to start.

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RH January 25, 2013 at 4:13 pm

Made this for dinner tonight. Seriously it was so delicious. Thank you for the wonderful recipe!

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Adrianna January 25, 2013 at 4:43 pm

So awesome! Glad it worked out for you.

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Lauren June 12, 2013 at 7:31 pm

I totally just roadtripped to Marfa and slept in one of those hipster teepees. I highly recommend it!

Also, this is my go-to chili recipe. Yum yum yum. I do like to throw some chili powder in there with the rest of the spices. This is some top notch eating right here.

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Marre November 17, 2013 at 2:49 pm

Just made this chili. Increased the spiciness factor by using habanero-infused olive my boyfriend made for me. Tastes awesome with a little goat cheese on top! Thanks for this recipe!

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