Hold on to your soup spoons, ’cause this is some killer chili. It’s hearty, spicy and packed with slow-cooked flavor! A great source of fiber, vitamins, nutrients and vegan protein.
You need Killer Vegan Chili in your life because:
- If you love good chili, I think this recipe will make you one happy camper.
- Each 2 cup serving is around 340 calories, very reasonable.
- Those calories work hard. You’ll get about 29% of your daily protein, a massive 15 grams of fiber, a crapload of vitamin C and other vitamins and nutrients from each serving.
- It’s very filling and satisfying.
- There’s nothing in it you can’t pick up at the store on the way home.
- The recipe makes a lot and keeps well, so you can cook once and enjoy chili deliciousness for days on end.
- It’s ideal winter comfort food. Spicy, colorful, filling and happy.
Killer #vegan chili: the delicious answer to 'where do you get your protein?' #healthy #recipeClick To Tweet
Over the holidays, I got a craving for some chili. Not just meh, this will do chili – like, amazing chili. Chili with a rich, bold depth of flavor that would have me raving about weeks later. Transformative chili. A chili I’d be proud to enter in a chili cook-off, if anything like that ever comes up. Made of plants and deliciousness and joy.
I’ve got good news, my chili-loving healthy-eating plant-preferring peeps. I think I came up with a winner. I’m actually calling it Killer Vegan Chili, because it’s freaking killer, and I’m really proud of how nutritious it is and the depth of flavor I got into it. I can’t wait for you to try it!!
The idea behind my interpretation of hardcore chili goodness is stacking flavors upon flavors: lots of savory, loads of spicy and a little helping of sweet. I used ground walnuts as the “meat” for their awesome nutrition and wonderful, just a tad greasy mouth feel, and there’s a surprise ingredient too – beer! You don’t taste the beer itself, but it does an amazing job of offsetting all the other flavors and giving it slow-cooked taste. I used a Michelob Light, which is on PETA’s vegan beer list.
Update – I’ve been getting lots of comments that beer can’t be gluten free. Brace yourselves – it most certainly can be. I recommend you Google “gluten free beer list,” and in the meantime check this one out: http://urbantastebud.com/gluten-free-beer-list/
Are you stoked to try this killer vegan chili? Let’s cook!
Killer Vegan Chili - hold on to your soup spoons, 'cause this is some killer chili. It's hearty, spicy and packed with slow-cooked flavor! A great source of fiber, vitamins, nutrients and vegan protein.
- 1 Tbs olive oil
- 2 medium onions, chopped
- 2 1/2 Tbs chili powder
- 1 1/2 tsp paprika (smoked if you have it)
- 1 1/2 tsp garlic powder
- 2 tsp dried basil
- 1/4 tsp chipotle powder
- 2 Tbs cumin
- 1/2 tsp oregano
- 1/4 tsp black pepper
- 2 Tbs no-salt herb seasoning, any brand or variety
- 1 12 oz. beer, ultra-light or whatever you like
- 2 c chopped bell pepper, any colors
- 1/4 - 1/2 chopped poblano pepper (use more for intense heat)
- 2 15 oz. cans no-salt-added diced tomatoes
- 1 15 oz. can no-salt-added petite diced tomatoes
- 2 Tbs maple syrup
- 2 Tbs low sodium tamari or soy sauce
- 1 tsp salt
- 1/2 tsp liquid smoke
- 4 c water
- 2 Tbs lemon juice
- 1/3 c uncooked quinoa
- 3 c cooked black beans (or 2 15 oz. cans, drained and rinsed well)
- 1 1/2 c crushed walnuts
- 2 c fresh or frozen corn kernels
- Toppings like fresh cilantro, avocado or vegan cheese shreds (optional)
- Add the oil and onion to a large, lidded cooking pot. Saute the onion over medium heat for about 3 minutes.
- Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, pepper and no-salt seasoning. Add a few splashes of the beer to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more beer if the spices are burning at all.
- Stir in the bell and poblano peppers and the rest of the beer. Simmer about 7 minutes.
- Add the canned tomatoes, maple syrup, soy sauce, salt, liquid smoke and water. Loosely lid the pot and simmer about 30 minutes, stirring occasionally.
- Stir in the lemon juice, quinoa, black beans, walnuts and corn. Reduce the heat to medium low, lid the pot and simmer about 50 minutes, stirring occasionally. Add enough water to make it the consistency you like as you need to.
- Serve with your favorite toppings.
- The alcohol cooks out of the beer, but if you don’t want to use beer you can just replace it with a cup or so of water. Or you could use a cup or so of water and about 1/3 cup red cooking wine.
- I’ve gotten a lot of comments on other recipes asking about liquid smoke – what is it and where to buy it. Look in the barbecue sauce section of your grocery store, and if it’s not there check the spice/seasoning area. You can also buy it from Amazon (affiliate link). It adds a smokey wood flavor, which can add some welcome depth of flavor to vegan and vegetarian recipes.
- You can use coconut palm sugar, agave, brown sugar or any sweetener you like in place of the maple syrup.
- If you love VERY hot chili, consider adding the entire poblano pepper and maybe a little more chipotle powder.
- The recipe makes about 12 cups of chili, so you’ll probably have some leftovers. They’ll keep in a closed container in the fridge for up to a week.
- Use this link to find clean beers. Several of the beers listed are gluten free and vegan.
- Use this link to find vegan beers.
- The calories and nutrition will vary somewhat depending on what beer you use.
Pin it and be ready to make killer vegan chili anytime.
I almost…ok, never make chili without corn. I know it’s not a standard chili ingredient, but it goes with all the other ingredients and adds great texture and little bursts if sweetness that go well with the other ingredients. What are some of your pet ingredients you always add to your chili to make it your own? Let me know in the comments! And keep tagging me #eathealthyeathappy with what’s cooking, I love seeing your kitchen masterpieces!
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