The Perfect Vegan Chili Recipe

 This, ironically enough, has been one of the snowiest and coldest winters we have had in a LONG time.  It even snowed on Christmas day this year which was absolutely magical.  Anyway, with weather this cold you KNOW I had to make some chili.  Now my "regular" chili recipe is one of the best out there, in my opinion, so I wanted the vegan version to be just a mouthwatering and delicious.  I worked at it and tweaked until I came up with what I think is The Perfect Vegan Chili Recipe out there!  

Warm, hearty, full of flavor, this chili is everything you want with none of the meat you don't.  I know you are going to love this one so...

Let's Get Started!

For The Perfect Vegan Chili Recipe you will need a few simple ingredients:

• 1 Onion, diced
• 2 Carrots, diced
• 2 Stalks of Celery, diced
• 4-6 cloves of garlic, minced
• 1 Green Bell Pepper, diced
• 1 c Green Lentils, dry
• 2 15 oz cans of Kidney Beans, drained and rinsed
• 1 15 oz can of Sweet Corn, drained and rinsed
• 1 12 oz bottle of Vegan Beer
• 4 c Vegetable Broth
• 2 c Water
• 1 15 oz can of Diced Tomatoes
• 1 28 oz can of Crushed Tomatoes
• 3/4 c Low Sodium Soy Sauce
• 1/4 c Coconut Sugar (or brown sugar)
• 1 Tbsp Oregano
• 1 tsp Cumin
• 1 Tbsp Chili Powder
• 1 Tbsp Onion Powder
• 1 Tbsp Garlic Powder
• 1 tsp Paprika (or 1/2 tsp smoked paprika)
• Salt and Pepper, to taste

To begin you will need to place a large pot such as a dutch oven over medium/high heat and allow to get hot.

Add the carrots, celery, onion, bell pepper, and garlic to the pan and let cook for 3-5 minutes.

We are not using oil here, so if the vegetables start to stick to the pan just add a little water. 

Next add the spices to the pot.  

Adding them at this time allows the heat of the pan to reconstitute the oils in the spices, giving you maximum flavor.  

Stir everything around until the vegetables are coated with the spices.

Add the beans to the pot.

Add the corn to the pot. 

Add the vegan beer, vegetable broth, and water to the pot.  

Full disclosure, I'm not sure if this particular brand is vegan, but it is what I had in my refrigerator, so I was using it up.  

Add the diced tomatoes to the pot.  

Add the can of crushed tomatoes to the pot.  

Add the brown sugar to the pot. 

Add the dry lentils to the pot. 

Add the soy sauce to the pot. 

Since you are omitting the meat this will give your chili that rich, umami flavor you want.

Bring the chili to a boil, lower the heat to a simmer, and cook for 30 minutes to 2 hours.  The longer it simmers the better with will taste.  

And there you have it, the Perfect Vegan Chili Recipe.  Oh man, this chili was so good that I honestly didn't even miss the meat.  And let me just tell you that leftovers the next day were even better.  I know you and your family are going to love this one so get in the kitchen and give it a try tonight. 

And as always...

Happy Reading, Happy Eating, and Happy Living, 

~The Kitchen Wife~

Yield: 6-8

Author: Mandee Pogue

The Perfect Vegan Chili Recipe

Warm, hearty, full of flavor, this Perfect Vegan Chili Recipe is everything you want in your chili with none of the meat you don't. Give it a try.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 Onion, diced
• 2 Carrots, diced
• 2 Stalks of Celery, diced
• 6 cloves of garlic, minced
• 1 Green Bell Pepper, diced
• 1 c Green Lentils, dry
• 2 15 oz cans of Kidney Beans, drained and rinsed
• 1 15 oz can of Sweet Corn, drained and rinsed
• 1 12 oz bottle of Vegan Beer
• 4 c Vegetable Broth
• 2 c Water
• 1 15 oz can of Diced Tomatoes
• 1 28 oz can of Crushed Tomatoes
• 3/4 c Low Sodium Soy Sauce
• 1/4 c Coconut Sugar (or brown sugar)
• 1 Tbsp Oregano
• 1 tsp Cumin
• 1 Tbsp Chili Powder
• 1 Tbsp Onion Powder
• 1 Tbsp Garlic Powder
• 1 tsp Paprika (or 1/2 tsp smoked paprika)
• Salt and Pepper, to taste

Instructions

1. Place a large pot, such as a dutch oven, over medium/high heat and allow to get hot. 
2. Add the carrots, celery, onion, green bell pepper, and garlic to the pan.  Sauté 3-5 minutes.*
3. Add all the spices to the pot.  Stir everything until the vegetables are coated.  Cook for 1-2 minutes. 
4. Add the beans, corn, diced tomatoes, crushed tomatoes, beer, vegetable broth, water, dry lentils, soy sauce, and brown sugar to the pan.  Stir everything together. 
5. Bring to a boil and then lower to a simmer.  
6. Simmer for 30 minutes to 2 hours, stirring occasionally. 
7. Serve and Enjoy!

Notes:

* Because you are not using oil you will need to add a little water to the pot if the vegetables start to stick.