Looking for something quick, easy and tasty to make for a potluck or family gathering which would suit everyone regardless of their lifestyle choices? Look no further. Vegan chili makes sure you’re the perfect host.
But it’s not just for the community. It’s perfect for a quick meal when you’re looking for something filling, but don’t have the patience to cook a full meal. You don’t have to be a vegan to enjoy this scrumptious dish, you do not even need to be a culinary genius to make it.
It’s a healthy meal, full of proteins and fiber. It doesn’t compromise on taste either. In the wintertime, this spicy chili keeps you warm and content from the inside.
You can add all your favorite toppings to make this to suit your taste. Tofu, various types of beans, fresh cream, salsa, crushed corn tortilla chips, sriracha sauce, you name it.
For the texture that meat brings to chili, you can add shitake mushrooms and adequate tomato paste.
Here’s how you make a mind-blowing bowl of meatless, vegan chili in less than an hour.
1 cup onions, diced
1 can brown lentils
One can kidney beans or black beans (rinse and drain them separately)
1 can diced tomatoes
1 cup tomato paste
Half cup dried mushrooms
2 tbsp olive oil
2 celery stalks, chopped
Jalapenos, seeded and chopped (according to taste)
1 tbsp roasted cumin powder
Quarter cup chili powder (or according to taste)
1 teaspoon paprika
2 cloves of garlic
3-4 cups vegetable broth
3 tbsp soy sauce
2 tbsp salsa
Salt and pepper, according to taste
Shredded cheese (optional)
Coriander (for garnishing)
Instructions To Cook Vegan Chili
Process the dried mushroom in a food processor until it is finely ground.
Heat the olive oil in a heavy bottom pan (or a slow cooker) over medium-high heat. And then add in the chopped onions, jalapenos and celery stalks. Stir the contents for 5-10 minutes, or until the onion begins to brown.
Reduce the heat and add in the cumin, diced tomato, and its paste, chili powder, garlic, and paprika while stirring. Keep stirring until the combination has a fragrant, spicy smell.
Add in the brown lentils, black beans and/or kidney beans, vegetable stock, soy sauce, ground mushrooms, and the salsa and cover the pan with a lid. Don’t forget to add salt and pepper to taste.
Boil the mixture, and let it shimmer. Reduce the stock until it thickens to your preference. It should be around 25-30 minutes.
Just before serving, add in cilantro, shredded cheese or any other toppings you like and stir well. You can also serve the toppings separately in a toppings bar.
Serve hot in bowls with a sprinkle of coriander on top.
Tips And Tricks
If you are worried about the chili becoming too spicy, you can substitute the jalapenos for bell peppers.
To add a pop of color to your bowl and make it more Instagram-friendly, you can top it with olives. They lend a nice touch of rich saltiness to the dish.
For color and variety, you can experiment with red beans, chickpeas, etc.
So get your apron out and get cooking!