The Ultimate Vegan Chili Recipe
Prep: 15 minutes
Cook: 30 minutes
Yields: 4 servings
Get ready to warm up with the most epic vegan chili recipe of your life!
Today, we’re diving into the world of comforting, warming bowls of goodness, and trust me, you won’t want to miss this!
Let’s head over to the recipe aisle and get started on this delicious vegan chili recipe that’s packed with flavor and nutrients!
First, heat some oil in a large pot over medium heat. Add a medium yellow onion, diced, and a pinch of salt and pepper. Cook until the onion is soft and lightly browned, about 5 to 8 minutes. Stir in some minced garlic and cook for another minute.
Next, add some chopped carrots, cubed butternut squash, and diced poblano pepper to the pot. Cook until the vegetables just start to become tender, about 15 minutes. Reduce the heat if necessary to prevent burning.
Now it’s time to add the magic ingredients that make this chili truly special. Stir in some chili powder, chipotle paste or powder, and cook for 1 minute. Then add some halved cherry tomatoes, or canned diced tomatoes, and cook for another minute.
Add some apple cider vinegar, cooked black beans, and vegetable broth to the pot. Bring the mixture to a simmer and cook until the butternut squash and carrots are tender, about 20 to 30 minutes. Season with salt, pepper, and more chili powder if desired.
Finally, squeeze some fresh lime juice into the pot and stir to combine. Taste and adjust the seasoning as needed.
Serve the chili hot, topped with your favorite toppings such as grilled corn kernels, chopped cilantro, baked tortilla strips, or a dollop of cashew cream.
This vegan chili recipe is a game-changer for anyone looking for a delicious, comforting, and nutritious meal. It’s perfect for a weeknight dinner or a weekend gathering with friends.
So go ahead, grab a spoon, and dig in Your taste buds will thank you.
Printable Recipe
Ingredients
- 2 tablespoons oil
- 1 medium yellow onion, diced
- 1 pinch salt
- 1 pinch pepper
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 1 medium butternut squash, cubed
- 1 poblano pepper, diced
- 2 tablespoons chili powder
- 1 tablespoon chipotle paste or powder
- 1 cup cherry tomatoes, halved or 1 can diced tomatoes
- 2 tablespoons apple cider vinegar
- 1 can black beans, cooked
- 4 cups vegetable broth
- 1 lime, juiced
Instructions
- 1. Heat some oil in a large pot over medium heat.
- 2. Add a medium yellow onion, diced, along with a pinch of salt and pepper. Cook until the onion is soft and lightly browned, about 5 to 8 minutes.
- 3. Stir in some minced garlic and cook for another minute.
- 4. Add chopped carrots, cubed butternut squash, and diced poblano pepper to the pot. Cook until the vegetables just start to become tender, about 15 minutes.
- 5. Stir in chili powder and chipotle paste or powder, and cook for 1 minute.
- 6. Add halved cherry tomatoes or canned diced tomatoes, and cook for another minute.
- 7. Pour in apple cider vinegar, cooked black beans, and vegetable broth. Bring the mixture to a simmer and cook until the butternut squash and carrots are tender, about 20 to 30 minutes.
- 8. Season with salt, pepper, and more chili powder if desired.
- 9. Squeeze some fresh lime juice into the pot and stir to combine.
- 10. Taste and adjust the seasoning as needed.
- 11. Serve the chili hot, topped with your favorite toppings such as grilled corn kernels, chopped cilantro, baked tortilla strips, or a dollop of cashew cream.
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