Over the past couple years, I’ve tried to incorporate plant-based alternatives into my diet for health & sustainability. In fact, one of my favourite recipes to make for a crowd is my vegan chili, because it’s got heavy flavour, a good level of spice, and it’s hearty enough for a crowd.
This recipe is not fancy by any means. All required ingredients can be found at any grocery store. My recipe is straight-up vegan comfort food, and it’s perfect for the chilly winter.
For this recipe, you will need:
- 1 large onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 5-6 white or cremona mushrooms
- 1 jalapeño pepper, diced (seeds optional!)
- 2 large cans of diced tomatoes (no added salt!)
- 1 can of tomato paste
- 2 cans of red kidney beans
- 1 can of corn
- 1/3 cup of yellow mustard
- 1/3 cup of olive oil
- 1 vegetable bouillon cube (this will salt + flavour your veggies!)
- 2-3 tbsp chili powder
- Other seasonings (your choice!)
Yields: 8 servings
Here’s how to make yummy vegan chili:
- In a large pot at medium heat, add 1/3 cup of olive oil and 1 vegetable bouillon cube; stir until the cube has dissolved into the oil. Once oil has heated sufficiently with the dissolved cube, add diced onion, red/green peppers, mushrooms, and jalapeño pepper. Continue to routinely stir vegetables until translucent and soft. Typically, this can be done in 15 minutes, but I like to cook them for about 25 minutes because it releases their natural sweetness.
- In a blender, blend 1 can of tomatoes for about 10 seconds. Add blended tomatoes to your pot and continue to stir. Add the other (1) whole can of tomatoes to your pot, and continue to stir until heated.
- Drain red kidney beans & corn from their cans, and add these to your pot, continuing to stir until heated.
- Add yellow mustard, chili powder, tomato paste, and other seasonings of your choice. The reason I don’t specify on seasonings is that everyone has their preferences! Some people prefer the nutty flavour of cumin, others opt for the aromatics of a bay leaf. When it doubt, just add a bit of salt + pepper 😉
- Your mixture should be relatively thick. In order to cook everything down, slowly add 1/2 cup of water. Increase heat to medium-high until it reaches a rolling simmer. Reduce heat to medium-low.
- Cook your chili, stirring every 10 minutes, for 90 minutes. The result will be a thick, velvety, and hearty chili that will please any crowd!