Incredible Vegan & Vegetarian Chili

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 red bell peppers (Medium, chopped; another pepper color may be substituted.)
• 1 onion (Large, diced; red, yellow, or sweet onion may be used.)
• 5 cloves garlic (Minced.)
• 2 tbsp chili powder (Pure chili powder made from red chilies, rather than a spice blend. If using a chili powder blend, see the substitution note.)
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp ground cinnamon
• 2 cans diced tomatoes (Each can is 14.5 oz; high-quality Italian tomatoes are recommended. Whole tomatoes may be crushed by hand instead.)
• 1 can tomato paste (12 oz can.)
• 2 cans red kidney beans (Each can is 15.5 oz; drain and rinse before adding.)
• 1 can black beans (15.5 oz can; drain and rinse before adding.)
• 1.25 cup vegetable broth (Add additional broth or water during simmering if needed. Low-sodium broth may require more salt.)
• 0.25 cup vegan Worcestershire sauce (Use a vegan version, since conventional Worcestershire sauce often contains anchovies. Coconut aminos or tamari may be substituted for a gluten-free option.)
• 1 tbsp freshly squeezed lime juice
• 2 tbsp cocoa powder
• 1 tbsp vegan light brown sugar (Organic brown sugar is recommended in the source for avoiding bone-char processing.)
• 0.75 tsp salt (Add at the end to taste; the amount needed depends on the broth and other ingredients.)
• vegan sour cream (For serving.)
• shredded vegan cheddar cheese (For serving.)
• green onions (Chopped; for serving.)
• cilantro (For serving.)

Steps

1. 1

   Heat the olive oil over medium heat in a large heavy-bottomed pot or Dutch oven of at least 6 quarts (6 liters).

2. 2

   Add the diced onion, minced garlic, and chopped bell peppers. Cook, stirring frequently, until the vegetables are softened and the onions are translucent, about 7–10 minutes.

3. 3

   Add the chili powder, ground cumin, dried oregano, and ground cinnamon. Cook for about 30 seconds, until fragrant.

4. 4

   Add the diced tomatoes, tomato paste, drained and rinsed kidney beans, drained and rinsed black beans, vegetable broth, vegan Worcestershire sauce, lime juice, cocoa powder, and vegan brown sugar. Do not add the salt yet.

5. 5

   Stir well, then increase the heat and bring the chili to a boil.

6. 6

   Reduce the heat to maintain a simmer. Cover and simmer for 1 1/2 hours, stirring occasionally. Add additional broth or water if needed.

7. 7

   Add salt to taste, then continue simmering for 15 minutes longer.

8. 8

   Serve the chili with vegan sour cream, shredded vegan cheddar cheese, chopped green onions, cilantro, or other favorite toppings.

Notes

The chili is described as medium-spicy. Reduce the chili powder for less heat, or add minced jalapeño or more chili powder for extra heat. The source recommends not shortening the 1 1/2-hour simmer because it develops the chili's flavor. Serve with cornbread if desired. Nutritional values for unquantified toppings are not included.

Nutrition per serving

• main
• vegan
• vegetarian
• gluten-free option
• dairy-free
• one-pot
• simmered
• comfort food