Hearty and Healthy Vegan Chili. This one-pot vegan chili is super cozy and packed with nourishing ingredients. Such a savory and comforting meal that tastes delicious as leftovers.
With everything going on in the world today I wanted to share a recipe that you can make at home with ingredients that you might already have. You do not have to go out to the store to get the ingredients to make this Healthy Vegan Chili. Most ingredients can be substituted for ones that you already have in your pantry or refrigerator. For example, if you do not have chickpeas use cannellini or great northern beans instead. Same goes with black beans, use black eyed peas or kidney beans. You can see a whole list on substitutions on below.
Substitutions
I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.
Canned Tomatoes- Fresh Tomatoes, Chopped
Fresh Mushrooms- Canned Mushrooms
Pinto Beans/ Black Beans- Kidney Beans or Black Eyed Peas
Chickpeas- Cannellini or Great Northern Beans
Canned Tomatoes- Tomato Paste
Garlic Powder- Fresh Garlic, Chopped
I garnished my bowl of chili with fresh cilantro and chopped avocado. Here are some other great toppings to add to your Chili:
- Crushed Red Pepper
- Vegan Sour Cream
- Vegan Cheese
- Tortilla Strips
- Jalapenos
- Chopped Onion
When you make this Healthy Vegan Chili I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
This Healthy Vegan Chili is:
Hearty
Comforting
Packed with Vegetables
Family Friendly
Vegan/Gluten- Free
Healthy Vegan Chili
Hearty and Healthy Vegan Chili. This one-pot vegan chili is super cozy and packed with nourishing ingredients. Such a savory and comforting meal that tastes delicious as leftovers.
Ingredients
- 1 Tbsp neutral oil, I used olive oil
- 1 large white onion, chopped finely
- 1 cup mushrooms, chopped
- 2 carrots, peeled and chopped
- 1 Tbsp cumin
- 1 Tbsp garlic powder
- 1 Tbsp dried oregano
- 2 Tbsp chili powder
- ½ tsp salt
- 1 ½ cups vegetable broth or filtered water
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
Directions
- Heat a large pot with oil on medium heat. Once hot, add the chopped onion, carrots, salt and cook for 4-5 minutes.
- Add the mushrooms, garlic powder, dried oregano, chili powder, cumin, and cook for an additional 2 minutes while stirring constantly.
- Add the vegetable broth, black beans, pinto beans, chickpeas, and diced tomatoes with its juices. Mix and bring mixture to a simmer. Once simmering, turn heat down to low-medium and cook for 30 minutes stirring occasionally.
- Taste soup and add additional seasoning (salt, garlic powder, or chili powder) if needed.
- Divide into soup bowls and serve.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
Make it Your Own
- Substitute beans with what you have in your pantry. See the substitution list on the blog.
- Like a little extra spice? Sprinkle some crushed red pepper or fresh jalapenos to the top of your chili.
- Garnishes that I recommend for this soup include, cheese, fresh cilantro, and chopped avocado.
This looks absolutely delightful!
This looks great! I will be trying this soon. Wonderful post thank you.
Thank you! Please let me know how you like it.