Nothing says cozy warming comfort food as much as a bowl of chili! This vegan chili recipe has the added benefits of being oil-free, filled with nutrients, not spicy, and “meaty”, so that everyone can enjoy a bowl. As tradition points out, “beans don’t belong in chili”, but I disagree. I think beans should be the primary ingredient due to their astounding health benefits.
Nevertheless, this vegan chili recipe does not eliminate the “meaty” texture many people enjoy. I added textured vegetable protein (TVP), or defatted & dehydrated soy flour that soaks in the flavor from the chili as it cooks and adds the traditional texture and extra protein. This chili feels a lot cleaner after eating due to the focus on whole plant based foods and no oil.
Ingredient Feature: Beans
- are a great source of protein, fiber, complex carbs and many micronutrients, including folate, zinc, iron and magnesium with important roles in the body.
- contain oligosaccharides (short-chain sugar polymers) and resistant starch, which both act as prebiotics in the intestines to support good digestion and other benefits.
- provide antioxidants and phytochemicals, including saponins, phytic acid and lectins, which provide immune boosting effects.
- contain various kinds and amounts of nutrients depending on the type of bean so it’s good to eat a mix of different types.
This Vegan Chili Recipe is
- oil free
- delicious and meatless
- filling and hearty comfort food
- ready in 30 minutes or less
- high in protein and nutrients
- 1 can (15oz) pinto beans
- 1 can (15oz) red kidney beans
- 3 cups diced tomatoes (from a jar or can, in tomato juice)
- 1 cup veggie broth or water
- 1/2 a medium onion, chopped
- 1/2 a medium bell pepper (any color), chopped
- 1/2 cup dry textured vegetable protein (TVP)
- 1 tbsp chili powder
- 1 tbsp garlic powder
Add 1/4 cup of water or both into a large pot and bring to a sizzle. Then add the chopped onions and pepper and sauté them until they soften and gain a bit of color, about 5 minutes.
Add the diced tomatoes, beans, rest of the water or broth, chili powder and garlic powder, nutritional yeast and TVP, stir everything together until well combined and bring the heat to a simmer. Let cook for 10 to 15 minutes.
The chili is done! Enjoy and feel free to eat it with some extra veggies and a healthy fat source like avocado (since the chili is low fat) or anything else you'd like on the side and top with nutritional yeast for a cheesy addition! Store leftovers in airtight container in the fridge for about a 1 week or possibly longer (have not investigated this yet).
For another meatless vegan take on a classic, check out this Vegan BBQ Lentil Meatloaf recipe!
If you make this recipe, leave a review below and share your creations on Instagram by tagging me at @plantbasedstride. Thank you and enjoy! Let me know if you would like a full nutritional breakdown for a serving of the chili.