Vegan Chili Ingredients

• Extra-virgin olive oil
• Yellow onion
• Frozen corn
• Green bell peppers
• Garlic,
• Fire-roasted tomatoes
• Kidney beans
• Pinto beans
• Chili powder
• Ground cumin
• Water
• Himalayan pink salt and ground black pepper

Favorite Vegan Chili Toppings 

Vegan chili is incomplete without toppings like vegan sour cream, dairy-free cheese, and chopped avocado. Slice up some jalapeño to bring some heat to this recipe. Sprinkle chopped cilantro and diced red onions to add a fresh, bright element to this vegan chili. Squeeze lime juice on top for a touch of tartness and acidity.

What to Use in Chili Instead of Meat

You can “beef” it up with even more plant-based goodness by adding another cup of chopped vegetables, such as carrots, celery, and/or sweet potato. Or choose the classic mirepoix (2 parts diced onions to 1 part each diced carrots and celery)—just omit the onion from the ingredient list.

Replace 1 can of beans with plant-based meat for a heartier vegan chili. Plant-based meat boosts the amount of protein and makes this vegan chili recipe even more similar to meat chili.

Mix in plant-based ground meat like Beyond Crumbles, Gardein Crumbles or Impossible Ground Burger. Begin by browning the meat, then add the onion, corn, and bell peppers and proceed with the rest of the recipe.

Is Vegan Chili Good For You?

This homemade vegan chili is not only good for you but is extremely nutritious. This recipe calls for tons of vegetables including yellow onion, corn, green bell peppers and tomatoes. It also contains kidney and pinto beans. The combination of vegetables and beans makes this recipe high in fiber, antioxidants and protein.

How to Make Homemade Vegan Chili

1. Heat the oil in a large pot over medium-high heat. Add the onion, corn, and bell peppers. Cook, stirring frequently, until tender, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
2. Stir in the tomatoes, beans, chili powder, cumin, and water. Stir to combine. Bring vegan chili to a boil, then reduce to a simmer and cook, covered, for 30 minutes, or until thickened. Season to taste with salt and pepper.

Tips to Make Your Chili More Flavorful

This vegan chili recipe has a bit of a kick from the chili powder and cumin. Add more depth to your vegan chili with vegan dark chocolate. Vegan chocolate is a unique ingredient that adds richness and umami to vegan chili while also complimenting the other spices.

For extra flavor, you can replace the water with vegetable broth.

How to Make Vegan Chili Less Spicy

If you aren’t a fan of spicy foods, cut down on the amount of chili powder and cumin. Use 1/2 tablespoon of chili powder and cumin instead of 1 tablespoon. Taste the chili as you season to ensure it isn’t too spicy.

Add dairy-free milk, heavy cream, yogurt, cheese or sour cream to fix vegan chili that has too much heat already.

What to Do With Leftover Vegan Chili 

Sick of eating a bowl of vegan chili? There are so many different ways you can use the chili to make it even more delicious! Top off vegan nachos, vegan cheese fries or vegan hot dog with vegan chili to switch it up in an effortless way. Add vegan chili to a dairy-free quesadilla or make a loaded twice-baked potato for a satisying meal.

The Best Way to Store Vegan Chili

Double or triple this recipe to keep handy in the freezer or to meal prep for the week. This vegan chili can be kept in the fridge for up to 5 days and in the freezer for three months. Let the chili de-frost in the fridge for a couple of hours before reheating in the microwave or stovetop.

Vegan Vegetable Chili

6 servings 

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced
• 1½ cups frozen corn
• 2 medium green bell peppers, diced
• 2 cloves garlic, minced
• 1 (14.5-ounce) can diced fire-roasted tomatoes (with juices)
• 1 (15-ounce) can no-salt-added kidney beans, drained and rinsed well, or 1½ cups cooked kidney beans
• 1 (15-ounce) can no-salt-added pinto beans, drained and rinsed well, or 1½ cups cooked pinto beans
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 3 cups water
• Finely ground Himalayan pink salt and ground black pepper

Toppings: 

• Vegan sour cream
• Diced red onions
• Sliced jalapeño
• Chopped fresh cilantro

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the onion, corn, and bell peppers. Cook, stirring frequently, until tender, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
2. Stir in the tomatoes, beans, chili powder, cumin, and water. Stir to combine. Bring vegan chili to a boil, then reduce to a simmer and cook, covered, for 30 minutes, or until thickened. Season to taste with salt and pepper.
3. Serve immediately, topped as desired. Store leftovers in a sealed container in the refrigerator for up to 5 days.

What to Serve With Vegan Chili

• Vegan Cornbread
• Vegan Grilled Cheese
• Vegan Garlic Bread
• Vegan Jalapeno Poppers

For more great plant-based recipes and healthy ideas follow me on Instagram, @NutritionbyMia, and for 100 easy recipes, check out my cookbook, Mostly Plant-Based: 100 Delicious Plant-Forward Recipes Using 10 Ingredients or Less.

Read More: To Save Money at the Grocery Store, Eat Plant-Forward. Here’s How

The post The Best Recipe for One-Pot Vegan Chili appeared first on The Beet.

Chickpeas and other legumes are a great way to add nutrients such as plant protein, B vitamins, and fiber, making this another dessert with benefits. While I prefer using chickpeas in this recipe, white beans would work as well. Here I show you how to add all this goodness into one of my favorite treats, blondies. It even saves you money at the grocery store!

How to Make Vegan Blondies with Chickpeas

These blondies call for chickpeas instead of brown sugar or flour, a healthier option. When chickpeas are blended, they form a fudge-like, dense texture that’s easy to mold into a blondie. Because chickpeas don’t have tremendous flavor on their own, they easily absorb other flavors like vanilla and coconut sugar. Flaxseed meal is used to bind the wet and dry ingredients and replaces an egg.

• Flaxseed meal
• Water
• Chickpeas
• Rolled oats
• Coconut sugar
• Coconut oil
• Pure vanilla extract
• Baking powder
• Baking soda
• Dark chocolate chip

Are Blondies the Same As Brownies?

Blondies and brownies both have chewy textures and are usually cut into squares, however, blondies have a softer, lighter texture and a less-rich taste than brownies. The main ingredients in a blondie are different from a brownie. Blondies use vanilla extract and brown sugar for a sugary, fudge-like taste, and brownies use chocolate and cocoa for that dense chocolatey taste.

What Does a Blondie Taste Like?

The Vegan Blondies have a cakey, fudgy with a dense, chewy filling and crisp edges. When you bite into these soft brownie-like vegan blondies you’ll taste hints of vanilla, textured oats, and sweet dark chocolate bits. These melt-in-your-mouth dessert squares are warm and delicious, perfect to enjoy in colder weather. Enjoy them with your coffee or hot chocolate.

Prep time: 10 minutes

Cook time: 30 minutes

Buttery Vegan Blondies

Makes 9 blondies (1 per serving)

Ingredients

• 1 tablespoon flaxseed meal
• 3 tablespoons water
• 1 (15-ounce) can of no-salt-added chickpeas, drained and rinsed well, or 1½ cups of cooked chickpeas
• ½ cup rolled oats
• 2/3 cup coconut sugar
• 3 tablespoons coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F and grease an 8-inch square baking pan with cooking spray.
2. Make a flax egg by combining the flaxseed meal and water in a small bowl; allow it to sit for 5 minutes.
3. Place the flax egg along with the rest of the ingredients, except the chocolate chips, in a food processor and blend until smooth. Fold in the chocolate chips by hand.
4. Scoop the batter into the prepared pan using a rubber spatula, smooth the top, and bake for 30 minutes. It will look a little underbaked when you take it out of the oven but will firm up as it cools.
5. Let cool completely before slicing into 9 squares.

(Store leftovers in a sealed container in the refrigerator for up to a week.)

For more great plant-based recipes and healthy ideas follow me on Instagram, @NutritionbyMia, and for 100 easy recipes, check out my cookbook, Mostly Plant-Based: 100 Delicious Plant-Forward Recipes Using 10 Ingredients or Less.

Read More: To Save Money at the Grocery Store, Eat Plant-Forward. Here’s How

The post How to Make Vegan Blondies with a Can of Chickpeas appeared first on The Beet.