Another thing I love about this recipe is that the ingredients are very pantry friendly.
Canned beans, quinoa, veggie stock and spices can be kept in the pantry, and any corn or other veggies of choice can be frozen.
It’s so convenient and the only thing you really need that’s fresh is onion and garlic (if you’re feeling extra lazy, sometimes I even sub these for dried powders so I don’t have to chop anything!).
If you’re looking for a similar recipe, my Vegan Stuffed Peppers are stuffed with many of the same ingredients and baked to perfection!
How to Make Vegan Chili
Cooking the Base
To start making this yummy soup, start by placing the olive oil, chopped onion, garlic and pepper into a large pot over medium heat.
Cook for 5-8 minutes, or until the onion is translucent, stirring occasionally, and that’s your base!
Cooking Vegan Chili
Now add the remaining ingredients all at the same time (except for the corn).
Give it a good stir and cover.
Bring to a boil and then reduce heat to low and let it simmer for 15-20 minutes, or until the quinoa is soft and has cracked open.
Finally add the corn and cook another minute or two to heat through, and it’s done!
Serving Vegan Chili
This chili is delicious served plain, or you can add toppings like avocado, green onion, dairy-free sour cream, crumbled chips, dairy-free cheese or nutritional yeast for an extra cheesy flavor!
Easy and Delicious Vegan Chili Recipe
This easy soup recipe is a staple in my house, and especially during the colder winter months.
There’s nothing more warming and comforting than a fresh bowl of homemade chili!
Add olive oil, chopped onion, pepper and garlic to a large pot over medium heat. Cook for 5-8 minutes or until onions are translucent.
Add the rest of the ingredients (except the corn), bring to a boil and reduce heat to low. Cover and simmer for 15-20 minutes or until quinoa is tender (you can tell it's done if you see the seed split apart too). Then add the corn and cook for a minute or two until soft.
Enjoy with toppings of choice!
Notes
*If you like your chili nice and thick, serve as is, otherwise you can add a splash of vegetable stock or water to make it more soupy.
**This chili is even better on day two and three after all the flavors have marinated together! I would eat this up by days four and five though for best taste.
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Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.
Cinnamon, strong coffee, and dark chocolate all boost them meaty flavor in a good chili. Pick any of the following: 1 teaspoon of ground cinnamon, 1 whole cinnamon stick, a shot of espresso, a small cup of strong coffee, 2 tablespoons cocoa powder, or a few squares of good-quality dark chocolate.
Traditionally, we expect a robust, spicy base, meat and/or beans, perhaps some bonus veggies, and a thick, rich consistency. Unlike soups, which are brothy, or even bisques, which are creamy yet thinner, chili is meant to be more stew-like; it's a definite stick-to-your-ribs creation.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
Cinnamon. The beauty of ground cinnamon is that it brings a warmth to your chili, without being spicy. It works well with other flavors commonly found in chili (like tomato, cumin and chile powder) so you only need a little bit to achieve the desired balance.
The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
What is the best meat for chili? The best meat for chili depends on the type you're making, but professionals generally use a combination of ground chuck, brisket, short ribs, or diced tri-tip sirloin mixed with bacon and sausage to layer multiple textures and flavors.
Sometimes after a long simmer, your chili will taste wonderful be maybe missing one little thing you can't figure out. Try a tad bit of vinegar or a squeeze of lime! The acidity in vinegar & limes bring a good roundness to the pot and binds all the flavors together.
For those with this question in the future, the answer summed up: browning adds more flavor. Not browning the beef beforehand results in greasy chili and boiled mushy yucky beef.
You can always add additional spices to taste, but this could give you a solid foundation to work from. Try adding spices like paprika, chili powder, cumin, coriander, Mexican oregano, garlic powder, onion powder, cinnamon, cayenne, or even chipotle.
You can use polenta, arrowroot powder (a gluten-free vegetable root flour), or masa harina as a thickening agent if you don't have cornmeal. In Latin American cooking, chefs use masa harina—a type of cornflour—to make tamales and tortillas.
Cornmeal does an excellent job of absorbing extra liquids so adding a tablespoon of it to the chili will thicken the final dish. Mix 2 parts of cold water and 1 part of cornmeal, make it a slurry, and add this to the pot. Allow it to simmer for about 10 minutes after you add the slurry.
The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!
It might need salt. If there's not enough salt it will taste flat. Or maybe more chili powder. I little Cayenne is always good unless you are feeding children or very sensitive people.
Ground Beef: Provides the hearty meaty base for the chili. Opt for 85% lean; the fat enriches the meat, enhancing the dish's overall flavor and texture. And don't stress about the fat—post-cooking, it's easy to skim off any excess. Baking Soda: Helps tenderize the beef by locking in moisture, making it more succulent.
A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.
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