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Vegan Chili Black Beans with Veggies a simple way to use up stray veggies in the fridge … A wonderfly, healthy vegan chili recipe that is packed full of nutritious veggies. Simple to make- it’s flavor and depth truly satisfy.

The reel idea with this Vegan Chili recipe is to use what you have on hand. The basic veggies are celery, red bell pepper, carrot, and onion, then feel free to include the stray zucchini or winter squash, sweet potato, parsnip, if you like.

Wash your carrots, but don’t bother peeling here. Cut them in quarters length-wise, then dice. Remember the smaller, the faster the cooking. This recipe we have added a large summer squash to the Vegan Chili Black Beans that needed using up. For maximum flavor, take care to cook the veggies well before adding the rest of the ingredients. The spices and seasonings will add a deep earthiness, and you end up with a delicious pot of ‘Vegan Chili Black Beans with Veggies’ that enjoy.

Top this Vegan Chili Black Beans with fresh avocado and cilantro. For extra richness, add a tiny drizzle olive oil is nice too.

These Vegan Chili Black Beans with Veggies go well with Homemade Pita Breads.

Vegan Chili Black Beans with Veggies Ingredients

• 1 extra-large onion, diced small
• 2 carrots, diced small
• 2 ribs celery, diced
• 1 red or yellow bell pepper, diced
• 2 cups other diced veggies -zucchini or summer squash, winter squash, sweet potato, parsnips ( or feel free to use more carrots and peppers)
• 4 fat cloves of garlic, rough chopped
• 2 tablespoons mild chili powder
• 1 tablespoon cumin
• 2 teaspoons coriander
• ¼ teaspoon chipotle powder for heat (or sub 1 teaspoon smoked paprika) or add both!
• 2 teaspoons dried oregano
• 1 teaspoon salt, taste more
• 1/4 teaspoon cinnamon (optional)
• 2 14-ounce cans diced tomatoes, with juices, or 3 ½ cups fresh tomatoes, diced (with juices)
• 3 x 14-ounce cans beans – any assortment of black, pinto, kidney or chickpeas, white beans, etc. (drain and rinse) about 4.5 cups cooked beans.
• ¼ cup of water
• 2–3 teaspoons soy sauce or GF Liquid Amino’s (or sub salt to taste, miso paste, or even umami paste)
• 2 teaspoons dark cocoa powder, or one square of dark chocolate (optional, but good!)

Garnish

avocado, fresh tomatoes, cilantro, vegan sour cream, grated vegan cheese, or a drizzle of olive oil (the choice is up to you)

Vegan Chili Black Beans with Veggies Instructions

• Small dice the onion, carrots (unpeeled) and celery, and place in a large dutch or heavy-bottomed pot over medium heat, with a couple of tablespoons of olive oil.
• Chop the rest of the veggies and the garlic and add to the pot, season with ½ teaspoon salt and continue cooking for 15 minutes, or until veggies are just tender, stirring occasionally. I turned up the heat to med-high for a bit, then back down. Getting a little browning in the pot is good.
• While this happening, line up your spices, rinsed and drain the beans. If using fresh tomatoes, dice them saving the juices.
• When the veggies are just tender add the spices – chili powder, oregano, coriander, cumin,  optional chipotle powder and/or smoked paprika, cinnamon. Toast the spices in the pot for 1-2 minutes to bring their flavors forward.  Add the tomatoes (with their juices), water, and beans. Add the remaining ½ teaspoon salt, stir,  and then cover with a lid, and simmer gently on low heat, for 15 minutes.  Get your garnishes and bowls ready.
• Stir in soy sauce or GF Liquid Amino’s and chocolate, letting it melt if using chocolate squares. Taste, adjust, adding more soy for depth as needed. I added 3 teaspoons.
• Serve with fresh cilantro, diced avocado, or for heartier eaters, a dollop of vegan sour cream or even a little drizzle of olive oil.

Notes

• For faster cooking, be sure to dice veggies small. It helps if you have a large sharp knife.
• Chocolate and soy sauce may seem strange for chili, but both add complexity and depth.
• If you like smoky flavors, add both the chipotle and smoked paprika.
• The leftovers are great the next day- to mix it up a bit, try serving it over a baked potato.
• You can keep it in the refrigerator for up to 4 days.
• Pre-soaking and boiling these types of legumes in the freezer always makes things easier. Please take your time for this.