This is the chili recipe we prepare most often at our house. We try to eat a Mediterranean style diet and thus this chili is a regular weeknight staple. My absolute favorite part of eating chili (aside from all of the spices) is the smorgasbord of toppings. Serve the chili directly from the pot and set up a series of bowls containing the toppings.
If you have picky eaters, it allows everyone to customize their chili to their liking. For my husband, that usually means adding more spice and for me it usually means adding more cheese. This chili is full of flavor but just beware that the longer you simmer it the more the flavors (and spices) will develop. If it gets a little too spicy, just top with more cheese and sour cream to temper the spice.
This chili freezes fantastically. I make a large pot then put it on simmer and forget about it. If you want to retain the integrity of the chili toppings, just make sure to freeze the chili without the toppings. I store the chili in pint size plastic containers and pull them out whenever I need a quick lunch. Or if I am in the mood for a chili cheese impossible burger or chili cheese fries, then I will just pull some out from the freezer and have a quick weeknight dinner that is slightly more special than just “meat” on a bun.
I used to collect spices when I traveled. Growing up in Jackson, Mississippi, there weren’t too many stores selling “exotic” spices like ancho chili pepper or guajillo powder. So, when we could go to Cape Cod in the summer to visit my Aunt San and Uncle Frank, I would stock up on one pound spice bags at the Atlantic Spice Company. Walking into that store in the 1990s might have been better than when I walked into Disney (or at least a close second). The aroma of dried rose hips, whole nutmeg, and powdered rosemary weighed heavy on the salty Cape air. It was magical. And while the convenience of online ordering has now made nearly every rare spice easily attainable in 2-3 business days, the magic spell cast upon me when stepping through the doors of the Atlantic Spice Company has not changed for me in the past twenty years.
Vegan Chili
- Total Time: 1 hour 20 minutes
- Yield: 16 cups 1x
Description
This chili freezes fantastically. I make a large pot then put it on simmer and forget about it. If you want to retain the integrity of the chili toppings, just make sure to freeze the chili without the toppings.
Ingredients
- 3 Tbs canola oil
- 3 cups red onion, chopped
- 2 cups white onion, chopped
- 2 bay leaves
- 3 Tbs chili powder
- Salt to taste
- 1 tsp pepper
- 3 tsp cumin powder
- 2 tsp paprika
- 3 tsp ancho chili powder
- 2 tsp Mexican oregano
- 1 tsp guajillo chili powder
- 2 cups red bell pepper, chopped
- 2 Tbs garlic
- 1 can (15.5 ounce) black beans
- 1 can great northern
- 2 cans kidney beans
- 1 can cannellini beans
- 2 cans small red beans
- 32 ounces vegetable stock
- 5 ounce can chopped tomatoes
- 2 Tbs tomato paste
- Optional toppings: Plant-based cheddar cheese, plant based sour cream, fresh cilantro, sliced green onions, and fresh lime wedges.
Instructions
- In a large stock pot or dutch oven, heat the canola oil over medium heat. Add the chopped onions and cover. Cook for about 10 minutes, stirring occasionally. Uncover and add the spices and stir well to incorporate. Cook for 2-3 minutes. Then add the bell peppers. Cook for another 5-8 minutes, stirring occasionally. Add the garlic and cook for 1-2 minutes.
- Strain and rinse the beans in a colander. Add the beans, tomatoes, stock, and tomato paste. Season with salt and pepper to taste.
- Bring to a slow boil then lower to a simmer and cook for 30 minutes to one hour, stirring occasionally.
- I like to serve this with plant-based cheddar cheese, plant based sour cream, fresh cilantro, sliced green onions, and fresh lime wedges. Enjoy with some Ritz crackers or cornbread on the side.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Cuisine: American
Keywords: Chili, Vegan, Vegetarian