Vegan Chunky Chili Recipe

Olive oil: Used for sautéing the vegetables, adding a rich flavor and helping to cook them evenly.

Onion: Provides a sweet and savory base for the chili, enhancing the overall flavor.

Garlic: Adds a pungent and aromatic depth to the dish.

Bell pepper: Contributes a slight sweetness and crunch to the chili.

Diced tomatoes: Adds acidity and a rich tomato flavor, forming the base of the chili.

Vegetable broth: Enhances the flavor and provides the necessary liquid for the chili to simmer.

Kidney beans: Adds protein and a hearty texture to the chili.

Black beans: Complements the kidney beans with additional protein and texture.

Chili powder: Brings heat and a complex flavor profile to the dish.

Cumin: Adds a warm, earthy flavor that is essential in chili recipes.

Paprika: Provides a mild sweetness and a vibrant color to the chili.

Salt: Enhances all the flavors in the dish.

Pepper: Adds a subtle heat and enhances the overall taste.

When sautéing the onion and bell pepper, ensure they are cut into uniform pieces. This promotes even cooking and enhances the overall texture of the chili. Additionally, to deepen the flavor, allow the spices—chili powder, cumin, and paprika—to toast in the pot for about 1-2 minutes before adding the diced tomatoes and vegetable broth. This will help release their essential oils and create a more robust taste.

• olive oil - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle sweetness to the chili.

• onion - Substitute with leek: Leeks offer a milder flavor and can be used in the same quantity as onions.

• garlic - Substitute with shallots: Shallots have a slightly sweeter taste and can be used in place of garlic for a different flavor profile.

• bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a richer flavor compared to bell peppers.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar texture and can enhance the thickness of the chili.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a deeper umami flavor, enhancing the overall taste of the chili.

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and can be used interchangeably with kidney beans.

• black beans - Substitute with chickpeas: Chickpeas offer a different texture but still provide a good source of protein and fiber.

• chili powder - Substitute with cayenne pepper: Cayenne pepper adds heat and can be used in smaller quantities to achieve a similar spiciness.

• cumin - Substitute with ground coriander: Ground coriander offers a citrusy flavor that can complement the other spices in the chili.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the chili, enhancing its overall flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a rich umami flavor.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the chili to cool completely before storing. This prevents condensation, which can lead to a soggy texture and spoilage.
• Transfer the chili into airtight containers. Glass containers with tight-fitting lids are ideal, but BPA-free plastic containers or heavy-duty freezer bags also work well.
• Label each container with the date and contents. This helps you keep track of freshness and ensures you know what’s inside without opening it.
• For refrigeration, store the chili in the fridge for up to 5 days. Make sure the temperature is set to 40°F (4°C) or below to maintain freshness.
• For freezing, place the chili in the freezer, where it can be stored for up to 3 months. Ensure your freezer is set to 0°F (-18°C) or lower.
• When ready to reheat, thaw the chili in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the chili on the stovetop over medium heat, stirring occasionally until it’s heated through. You can also reheat it in the microwave, using a microwave-safe container and stirring every couple of minutes to ensure even heating.
• If the chili appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency.
• Always taste and adjust the seasoning after reheating. Sometimes, flavors can mellow out during storage, so a pinch of salt or a dash of chili powder might be needed to bring it back to its original deliciousness.

• For a quick and easy method, use the microwave. Place the chili in a microwave-safe bowl, cover it with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Add a splash of vegetable broth if it seems too thick.

• If you prefer a stovetop method, pour the leftover chili into a saucepan. Heat over medium-low heat, stirring occasionally to prevent sticking. This method takes about 10-15 minutes. Add a bit of vegetable broth or water if needed to maintain the desired consistency.

• For those who love the convenience of a slow cooker, transfer the chili to the slow cooker and set it to low. Let it warm for 1-2 hours, stirring occasionally. This method is perfect if you have other tasks to do and want to keep the chili warm for an extended period.

• If you have an Instant Pot, use the sauté function. Add the chili to the pot and set it to sauté on low. Stir occasionally until heated through, which should take about 5-10 minutes. This method is great for a quick and even reheating.

• For an oven method, preheat your oven to 350°F (175°C). Place the chili in an oven-safe dish, cover with aluminum foil to prevent drying out, and bake for about 20-25 minutes, or until heated through. Stir halfway to ensure even heating.

• Large pot: Used to cook the chili and combine all the ingredients together.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Chef's knife: Essential for chopping the onion, bell pepper, and mincing the garlic.

• Cutting board: Provides a safe and clean surface for chopping vegetables.

• Measuring spoons: Used to measure out the olive oil, chili powder, cumin, and paprika accurately.

• Measuring cup: Necessary for measuring the vegetable broth and diced tomatoes.

• Can opener: Required to open the cans of kidney beans and black beans.

• Colander: Used to drain and rinse the beans before adding them to the chili.

• Ladle: Perfect for serving the hot chili into bowls.

Prep ingredients ahead: Chop the onion, garlic, and bell pepper in advance and store them in the fridge.

Use canned beans: Opt for canned beans to save time on soaking and cooking.

Pre-measure spices: Measure out the chili powder, cumin, and paprika before you start cooking.

Batch cooking: Make a large batch and freeze portions for quick meals later.

One-pot cooking: Use a single large pot to minimize cleanup time.