Well gang, just like the name suggests, if you’ve got 30 minutes to spare, then you’ve got more than enough time to make this super easy, super hearty vegan chili!
This chili is exactly what I want to eat on cold winter days. It is incredibly thick (not that digging through broth to find the goodies kind of chili), smoky, filling, and SO comforting.
Plus, it’s packed with heaps of protein, thanks to all those beans! Here’s what our resident RHN, Connie Oickle, has to say:
Beans are a highly nutrient-dense food. Not only are they rich in antioxidants called polyphenols, which help to fight free radicals in the body, but they are an excellent source of folate. Folate helps prevent neural tube defects in a fetus during pregnancy, and also helps to combat fatigue, weakness, and irritability. Beans are also great sources of zinc, iron, magnesium, and fibre.
Fibre, I’ll say! We all know that we need fibre to feel full, and lemme tell ya – fullness happens with this chili. An incredibly rare thing actually occurred after Brandon and I finished a bowl of this deliciousness – he didn’t go up for seconds. He was THAT full.
By no means do you have to adhere strictly to this recipe! Don’t have black beans? Throw in some navy beans instead! All out of celery? Chop up some extra carrots, or throw in some kale! The beauty of chili is that it’s bascially a “throw whatever you have lying around in a pot and smother it in tomatoes and spices” kind of dish.
And man, when I am pressed for time, or I really need to use up some vegetables, that is EXACTLY the kind of dish I love to make!
If someone in your family is sensitive to spice, feel free to cut down the amount of chili powder used. If you want to add the extra kick back into your bowl, just drizzle some sri racha on top =).
Alright kiddos, no more fussing around. Chili, here we come!
30-Minute Vegan Chili
Super easy chili that is smoky, hearty, and intensely filling!
- 800 ml canned crushed tomatoes
- 400 ml canned black beans
- 400 ml canned corn
- 800 ml canned kidney beans
- 1 large onion diced
- 5 cloves garlic minced
- 3 ribs celery chopped
- 2 carrots chopped
- 3 tbsp avocado oil (or other cooking oil)
- 1 tbsp coconut sugar
- 1 tbsp red wine vinegar
- 2 tbsp cumin
- 1 tbsp chili powder
- 1 tsp chipotle powder
- 1 tsp salt
- Cilantro cashew cream (See Notes)
- Cornbread (See Notes)
- Heat a large pot on medium heat.
Add the avocado oil, then the diced onion, and stir to coat.
Allow to cook for several minutes. Once the onion is translucent, stir in the minced garlic.
- Cook for a couple more minutes, then add the carrots and celery.
- After 5 minutes, or once the carrots and celery are al dente (soft on the outside but still slightly firm on the inside), add the vinegar and coconut sugar.
- Stir thoroughly, and cook down for 1 minute.
- Toss in the cumin and allow to cook for 1 minute.
Next, add the canned tomatoes, beans, corn, chili powder, and chipotle. Bring to a simmer, and cook for 5-10 more minutes.
You are ready to eat! Serve with some sliced avocado, cilantro, Cilantro Cashew Cream, and my Best Vegan Cornbread!
To make the cilantro cashew cream, head on over to my Mint Cashew Cream recipe, and simply swap the mint for fresh cilantro!
Take this dish to a whole new level with my Best Vegan Cornbread!
This chili is even better the next day, and leftovers can be eaten for up to one week after making.
Nutritional information is a rough estimate, and does not include toppings. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!!
Connie Oickle, our resident RHN,
brings with her over 10 years experience
working in the Food and Health
& Wellness industries.
Find out more about her here!