Easy Vegan chili
This soul-satisfying, easy Vegan chili recipe comes together in 20 minutes and is made with pantry staples you most probably already have in your pantry! I’ve also added one “secret” ingredient for added body, richness and “meatiness”.
Servings Prep Time
4people 1minute
Cook Time
20minutes
Servings Prep Time
4people 1minute
Cook Time
20minutes
Ingredients
Spices and herbs
Instructions
  1. In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil (or water if you prefer to water-sautée) until hot. Next, add one large onion, finely chopped, and saute until translucent. Add the 3 cloves of garlic, finely chopped as well. Stir well.
  2. Next, add all your herbs and spices: cumin powder, paprika, and turmeric, black pepper & hickory powder if you’re using them. Stir well and let the magical smells fill your kitchen.
  3. Now it’s time to add 1 can of diced tomatoes, 1 can of beans, undrained, and 1 small can of corn. Bring the chili to a simmer and then reduce the heat and simmer for 15 minutes. Adjust seasoning according to your taste. You might want to add some salt or stir in a dash of soy sauce.
  4. Finally, here’s the one last ingredient that turns an ordinary bowl of Vegan chili into a “revelation”: after 15 minutes of simmering, add 1 cup of oats, stir well and turn off the heat. Let the oats soak up any liquid left. They will swell up and impart added body, richness and “meatiness” to your easy Vegan chili like never before.
  5. Enjoy while still warm!
Recipe Notes

Additional toppings:
sprinkle some chili flakes or sliced/crushed hot peppers,
freshly ground pepper,
freshly chopped cilantro or parsley if you have some,
pour a teaspoon of olive oil
or sprinkle some nutritional yeast (you can never go wrong with nooch!).

Serving suggestions:
serve with a fresh crunchy salad or brown rice.

Also wonderful to eat reheated the following days: the flavors will have even more time to develop. Keeps up to 4 days in the fridge.

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