The Best Vegan Chili Recipe

Thinly slice and mince 1 white onion.

Chop 1 red bell pepper (or orange, green, or yellow) after removing the seeds.

In a 3-quart dutch oven or saucepan, heat oil over medium heat.

Add the minced onion and salt, and sauté for about 3 minutes until translucent.

Add the chopped red bell pepper and cook for about 2 minutes until softened.

Stir in the ground spices, including smoked chipotle pepper and brined jalapenos, and cook for 1 minute.

Add canned tomatoes and rinsed canned beans to the pot.

Pour in 2 cups of hot vegetable stock, ensuring it is preheated.

Cover the pot and simmer for about 1 hour, checking consistency.

If the chili is runny, smash it with the back of a spoon to thicken.

Garnish with chopped cilantro before serving and squeeze lemon or lime juice on top.

Equipment Needed

Spice Level:

Dietary