United States Recipe! Easy to Make Vegan Chili for a twist on MEAT Free Mondays. Use it in an Instant Pot or just in a pot for a great gluten-free, vegan rolled into one meal.
Chili could not be more American then mac & cheese and chocolate chip cookies! Americans have a hand full of dishes that are considered classics. No matter what part of the USA, chili has been made in every state. They even have an event called “The Great Chili Cookoff” which is the best of show of a chili competition.
I decide to make my own version of chili with a vegan twist. It is now part of my collection of classic American recipes. My Vegan Chili can now be a regular dish for us on MEAT Free Mondays. I’ve been doing MEAT Free Mondays for about 10 years. It is a cause I truly believe in to make our planet a better place.
Step by Step – Vegan Chili
- Chop onion and carrots and sauté in a pot with a little bit of olive oil.
- Once you have drained the bean pour into the pot and mix.
- Drain the corn and mix into the pot.
- Pour all your spices and chopped parsley into the pot and mix.
- Take your can of stew tomatoes and ½ jar of tomato sauce and mix.
- Bring to boil and then simmer on low for about 1 ½ hour.
- Top with avocado, drizzle with olive oil and squeeze some lime.
I sometimes add more vegetables to the mix or grain.
- diced sweet potatoes
- diced white potatoes
- rice or quinoa
Ways to Serve
You can aways serve Vegan Chili on top of a bake potato or on top of some nachos for Sunday Football. My favorite is to make a burrito with the Vegan Chili filling and salsa on top.
You don’t have to cook the Vegan Chili for a long time but if I cook it on low for about 1 hour, it will really enrich the flavors to fuse them together.
- 1-15.5 oz can kidney beans
- 1-15.5 oz black beans
- 1-15.5 oz pinto beans
- 1-15.5 oz corn
- 1-15.5 oz diced stew tomatoes
- 1 ½ cup tomato sauce
- 1 chopped onion
- 2 cups diced carrots
- 3 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon sugar
- Salt and Pepper as desired
Chop onion and carrots and saute for a pot with a little bit of olive oil.
Once you have drained the bean pour into the pot and mix.
Drain the corn and mix into the pot.
Pour all your spices and chopped parsley into the pot and mix.
Take your can of stew tomatoes and 1/2 jar of tomato sauce and mix.
Bring to boil and then simmer on low for about 1 1/2 hour.
Top with avocado, drizzle with olive oil and squeeze some lime.
The Vegan Chili can be cooked on medium heat for 30 minutes. I cook it on low for about and 1 hour, it gives more flavor so they can infuse together.
Two More United States Classic Recipes
Like this post? Let us know in the comments below or on social media using #LizzyLovesFoods and tag us @LizzyLovesFoods