The Best Vegetarian Chili Recipe-Quick,Healthy, & Easy Vegan Meal Idea

Prep time 10 minutes | Total Time 30 minutes

This hearty three-bean chili is a perfect vegan comfort food, but what makes this different from other comfort foods is it is actually super healthy for you!

The combination of black beans, garbanzo beans, and pinto beans creates a protein rich base, while diced bell peppers, and hominy add a burst of sweetness, and a wealth of nutrients. I love to serve this with cornbread, corn tortillas or over rice. This nourishing heart healthy recipe is a perfect comforting weeknight staple and may just win you a ribbon at your neighborhood chili cook off!

Ingredients

• 1 dried guajillo chili pepper -seeded and chopped

• 1 medium yellow onion- chopped

• 3 bell peppers-use any variety of colors, green, yellow, red -chopped

• 3 cloves of chopped garlic

• 1 15 ounce can of black beans

• 1 15 ounce can of pinto beans

• 1 15 ounce can of garbanzo beans

• 2 14 ounce cans of diced tomatoes, I use fire roasted

• 1 can of Mexican hominy 

• 4 cups of vegan “beef” broth

• 1 tablespoon of cumin powder

• 1 tablespoon of mild red chili powder

• 1 teaspoon of dried thyme

• 1 tablespoon of dried basil

• 2 tablespoons of tomato paste

• 1 bay leaf

• Olive oil 

• 3/4 teaspoon of salt and additional salt to taste

• Optional but recommended- vegan sour cream for garnish

• Optional but recommended - chopped fresh cilantro for garnish

Instructions

1. Heat a Dutch oven or soup pot over medium heat for about a minute

2. Add the chopped guajillo chili to your soup pot and “roast” it over medium heat, stirring constantly, for about a minute or two, until you smell the chili. Be careful not to burn it!

3. Add about 1-2 tablespoons of oil to your soup pot and saute the chili pepper in the oil for about a minute.

4. Add in the chopped onion to the soup pot and stir to coat with the oil chili mixture.

5. Add in the chopped peppers and stir to coat with the oil chili mixture.

6. Add in three cloves of chopped garlic and stir again

7. Allow your onion/garlic/pepper mixture to saute, stirring occasionally for about 5 minutes, until the vegetables begin to soften.

8. Rinse all three cans of beans very well and add them to your soup pot.

9. Add in two cans of diced tomatoes and 4 cups of vegan beef or chicken broth.

10. Rinse the hominy very well and add to your big, delicious, pot of chili.

11. Add in all of the dried spices and the bay leaf.

12. Stir your chili very well and simmer for about 20 - 40 minutes

13. I love to serve this with a dollop of vegan sour cream and chopped cilantro and a nice hunk of corn bread to sop it up. Check out my favorite cornbread in the notes below. You can also find links to all the harder to find ingredients you will need to make this chili!

Notes and Adjustments:

Order Mexican Hominy Here: https://amzn.to/3U5EJXo

Order Guajillo Chilis Here: https://amzn.to/3Yh9fjM

Links: When available I use affiliate links and may earn a commission. As an Amazon Associate, I earn from qualifying purchases. This does not cost you more, it does support my small vegan business.

My favorite amazing gluten free and vegan corn bread recipe from the Minimalist Baker can be found here:

https://minimalistbaker.com/the-best-vegan-gluten-free-cornbread/