Easy Vegan Chili Meal Prep Recipe

I’ve been making variations of chili for years, but this Easy Vegan Chili recipe has become an absolute staple in our household. Weeknights used to be a scramble, trying to figure out dinner after a long day. Now, thanks to this meal prep marvel, healthy and hearty meals are ready in minutes. Even my kids, who are sometimes skeptical about plant-based dishes, devour bowls of this chili with enthusiasm. It’s packed with flavor, incredibly satisfying, and, most importantly, it makes my life so much easier. If you’re looking for a delicious, nutritious, and time-saving vegan meal, look no further – this chili is a game-changer.

Ingredients

This recipe is all about simple, wholesome ingredients that come together to create a flavor explosion. The beauty of vegan chili is its versatility – feel free to adjust quantities based on your taste and what you have on hand. Here’s what you’ll need for a generous batch of our Easy Vegan Chili Meal Prep:

• 1 tablespoon olive oil: Olive oil is our base for sautéing, adding a touch of healthy fat and flavor. You can substitute with other plant-based oils like avocado oil or coconut oil, or even water or vegetable broth for an oil-free option.
• 1 large onion, diced: Onion is a foundational flavor builder in chili. Yellow or white onions work best, providing a mild sweetness and aromatic base. Dicing ensures even cooking and distribution throughout the chili.
• 2 cloves garlic, minced: Garlic is essential for that pungent, savory kick that chili craves. Freshly minced garlic is always preferred for the most potent flavor, but pre-minced garlic from a jar can be a convenient alternative.
• 1 red bell pepper, diced: Bell peppers add sweetness, color, and a slight crunch to the chili. Red bell peppers are sweeter than green and offer a vibrant visual appeal. You can also use orange or yellow bell peppers for variety.
• 1 green bell pepper, diced: Green bell peppers provide a slightly more bitter and earthy flavor compared to red bell peppers, adding depth to the chili’s overall taste profile. Using a combination of red and green bell peppers creates a balanced flavor and visual complexity.
• 2 (15-ounce) cans kidney beans, drained and rinsed: Kidney beans are a classic chili bean, known for their meaty texture and mild, slightly sweet flavor. Draining and rinsing removes excess sodium and the starchy liquid, improving the chili’s consistency and taste.
• 2 (15-ounce) cans black beans, drained and rinsed: Black beans contribute a creamy texture and earthy, slightly sweet flavor that complements the kidney beans beautifully. Like kidney beans, draining and rinsing is crucial for optimal taste and texture.
• 1 (28-ounce) can crushed tomatoes: Crushed tomatoes form the base of our chili sauce. Choose good quality crushed tomatoes for the best flavor. Fire-roasted crushed tomatoes can add an extra layer of smoky depth.
• 1 (15-ounce) can diced tomatoes, undrained: Diced tomatoes provide texture and chunks of tomato goodness throughout the chili. Undrained tomatoes contribute extra liquid and tomato flavor to the base.
• 1 (15-ounce) can tomato sauce: Tomato sauce thickens the chili and adds a concentrated tomato flavor, creating a rich and hearty base.
• 1 cup vegetable broth: Vegetable broth adds moisture and depth of flavor to the chili. Low-sodium vegetable broth is recommended to control the overall salt content. You can also use water if you don’t have broth, but broth enhances the flavor significantly.
• 2 tablespoons chili powder: Chili powder is the heart and soul of chili flavor! It’s a blend of spices including dried chili peppers, cumin, oregano, and garlic powder. Adjust the amount to your preferred spice level. For a milder chili, start with 1.5 tablespoons. For a spicier chili, use up to 3 tablespoons.
• 1 tablespoon cumin: Cumin adds a warm, earthy, and slightly smoky flavor that is characteristic of chili. It enhances the depth and complexity of the spice profile.
• 1 teaspoon smoked paprika: Smoked paprika brings a delightful smoky depth to the chili, mimicking the flavor of slow-cooked, smoky chili without needing hours on the stovetop. If you don’t have smoked paprika, regular paprika can be used as a substitute, but smoked paprika is highly recommended for its unique flavor.
• 1 teaspoon dried oregano: Oregano adds a slightly bitter, herbaceous note that balances the richness of the other spices and tomato base. It’s a classic chili herb that contributes to its authentic flavor.
• 1/2 teaspoon salt, or to taste: Salt is crucial for enhancing all the flavors in the chili. Start with ½ teaspoon and adjust to taste at the end of cooking. Remember that canned beans and tomatoes already contain some salt, so taste before adding more.
• 1/4 teaspoon black pepper, or to taste: Black pepper adds a subtle warmth and spice. Freshly ground black pepper is always preferred for its brighter flavor. Adjust to taste along with the salt.
• Optional toppings: Vegan sour cream, chopped cilantro, diced avocado, sliced green onions, vegan shredded cheese, tortilla chips. Toppings are where you can really personalize your chili and add extra layers of flavor and texture.

Instructions

This Easy Vegan Chili is designed to be straightforward and hassle-free, perfect for busy weeknights and meal prepping. Follow these simple steps to create a pot of delicious and satisfying chili:

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even cooking. Softening the onions is crucial for building a flavorful base for the chili.
2. Add Garlic and Peppers: Add the minced garlic, diced red bell pepper, and diced green bell pepper to the pot. Cook for another 3-5 minutes, until the peppers are slightly softened and the garlic is fragrant. Stir frequently to prevent the garlic from burning, as burnt garlic can become bitter. Cooking the peppers at this stage helps release their sweetness and flavor.
3. Spice it Up: Stir in the chili powder, cumin, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant. This step is called “blooming” the spices. Cooking them briefly in the hot oil releases their aromas and intensifies their flavors, creating a richer and more complex chili.
4. Add Beans and Tomatoes: Pour in the drained and rinsed kidney beans, drained and rinsed black beans, crushed tomatoes, diced tomatoes (undrained), tomato sauce, and vegetable broth. Stir well to combine all the ingredients. Ensure all the beans and vegetables are well coated in the tomato sauce and broth.
5. Simmer and Thicken: Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20-30 minutes, or up to 1 hour, stirring occasionally. Simmering allows the flavors to meld together and deepen. The longer it simmers, the richer and more flavorful the chili will become. If you prefer a thicker chili, simmer uncovered for the last 10-15 minutes to allow some of the liquid to evaporate.
6. Season and Taste: Season with salt and black pepper to taste. Start with the recommended amounts and adjust as needed. Taste the chili and adjust seasonings to your preference. You might want to add a pinch more salt, pepper, chili powder, or cumin to achieve your desired flavor profile. This is the final step to ensure the chili is perfectly seasoned to your liking.
7. Serve and Enjoy: Ladle the hot chili into bowls and serve with your favorite toppings. See our “How to Serve” section below for topping and serving suggestions. Enjoy your delicious and easy vegan chili!

Nutrition Facts

This Easy Vegan Chili is not only delicious but also packed with nutrients. It’s a great source of plant-based protein, fiber, and essential vitamins and minerals. Here’s a general nutritional breakdown per serving. Please note that these values are estimates and can vary slightly depending on specific ingredient brands and portion sizes.

• Servings: Approximately 6-8 servings (depending on serving size)
• Calories per serving (estimated for 6 servings): Approximately 350-400 calories

Approximate Nutritional Breakdown per Serving (based on 6 servings):

• Protein: 15-20 grams
  • Primarily from kidney beans and black beans, vegan chili is an excellent source of plant-based protein, crucial for muscle building, repair, and overall satiety.
• Fiber: 15-20 grams
  • Loaded with fiber from beans, vegetables, and tomatoes, this chili promotes digestive health, helps regulate blood sugar levels, and keeps you feeling full and satisfied for longer.
• Fat: 10-15 grams
  • Primarily healthy fats from olive oil. The fat content is moderate and contributes to satiety and flavor.
• Carbohydrates: 50-60 grams
  • Complex carbohydrates from beans, vegetables, and tomatoes provide sustained energy.
• Vitamins and Minerals:
  • Vitamin A: High in Vitamin A from bell peppers and tomatoes, important for vision, immune function, and skin health.
  • Vitamin C: Excellent source of Vitamin C, an antioxidant that supports the immune system, from bell peppers and tomatoes.
  • Iron: Good source of iron from beans, crucial for oxygen transport and energy production.
  • Potassium: Provides potassium, an electrolyte important for heart health and blood pressure regulation, from beans, tomatoes, and vegetables.
  • Folate: Beans are a good source of folate, essential for cell growth and development.
  • Manganese: Beans and vegetables contribute manganese, an antioxidant and cofactor for various enzymes.

Nutritional Benefits Highlight:

This vegan chili is a powerhouse of plant-based nutrition. It’s low in saturated fat and cholesterol-free, making it a heart-healthy choice. The high fiber content aids digestion and promotes satiety, which can be beneficial for weight management. The abundance of vitamins and minerals supports overall health and well-being. Compared to traditional meat-based chili, this vegan version is generally lower in fat and calories while being equally satisfying and nutrient-dense.

Preparation Time

One of the great advantages of this Easy Vegan Chili is its relatively quick preparation time, especially considering the flavorful and hearty result. Here’s a breakdown:

• Prep Time: 20-25 minutes
  • This includes dicing the onion, garlic, and bell peppers, measuring out spices, and opening cans. Efficient knife skills can help reduce prep time. Having all your ingredients prepped and ready to go before you start cooking streamlines the process.
• Cook Time: 20-30 minutes (simmering time)
  • The actual cooking time on the stovetop is relatively short. The simmering time is flexible – you can simmer for longer for deeper flavor, but even 20 minutes will yield delicious chili.
• Total Time: Approximately 40-55 minutes

Tips to Speed Up Prep Time:

• Pre-chop vegetables: If you’re really short on time, you can pre-chop the onions and bell peppers a day or two in advance and store them in airtight containers in the refrigerator.
• Use pre-minced garlic: While fresh garlic is best, pre-minced garlic from a jar is a convenient time-saver.
• Utilize a food processor (for dicing vegetables): If you have a food processor with a dicing attachment, it can significantly speed up the vegetable chopping process, especially if you are making a large batch of chili.
• Organize your ingredients: Before you start cooking, gather all your ingredients and have them measured out and ready to go. This “mise en place” approach helps streamline the cooking process and prevents you from having to stop and search for ingredients mid-recipe.

Make-Ahead and Meal Prep Friendly:

This chili is perfect for meal prepping! It actually tastes even better the next day as the flavors have more time to meld together. You can easily make a large batch on the weekend and portion it out for lunches or dinners throughout the week. It reheats beautifully on the stovetop or in the microwave.

How to Serve

Vegan chili is incredibly versatile and can be enjoyed in so many ways. Here are some delicious serving suggestions:

• Classic Bowl:
  • Plain Bowl: Simply ladle a generous portion of hot chili into a bowl and enjoy it as is. It’s satisfying and flavorful on its own!
  • With Rice: Serve over a bed of fluffy cooked rice (white, brown, or wild rice all work well). Rice provides a neutral base that complements the rich chili flavors.
  • With Quinoa: For a healthier grain option, serve over quinoa. Quinoa is packed with protein and fiber, making it a nutritious pairing.
• Bread and Grains:
  • Cornbread: A classic chili pairing! Serve with warm, buttery cornbread for dipping and soaking up the chili.
  • Tortilla Chips: Serve with crunchy tortilla chips for scooping up the chili, nacho-style.
  • Crusty Bread: Serve with slices of crusty bread for dipping and enjoying alongside the chili.
• Loaded Chili Bowls:
  • Fully Loaded: Top your chili with a variety of toppings for extra flavor and texture. Consider:
    • Vegan sour cream or cashew cream
    • Chopped fresh cilantro
    • Diced avocado or guacamole
    • Sliced green onions or chives
    • Vegan shredded cheese
    • A dollop of vegan cashew queso
    • A drizzle of hot sauce for extra spice
• Creative Servings:
  • Chili Baked Potatoes: Top baked potatoes (sweet potatoes or regular potatoes) with chili for a hearty and satisfying meal.
  • Chili Dogs: Use vegan hot dogs and buns, and top with chili for a fun and flavorful twist on classic chili dogs.
  • Chili Nachos: Layer tortilla chips with chili, vegan cheese, and your favorite nacho toppings for a crowd-pleasing appetizer or meal.
  • Chili Stuffed Peppers: Stuff bell peppers with chili and bake for a complete and nutritious meal.
  • Chili Mac: Combine chili with cooked macaroni pasta and vegan cheese for a comforting chili mac and cheese dish.

Serving Temperature:

Chili is best served hot, but it can also be enjoyed at room temperature or even cold, especially in warmer weather. Reheat leftover chili thoroughly before serving.

Additional Tips

Here are five additional tips to elevate your Easy Vegan Chili and make it even more delicious and convenient:

1. Spice Level Customization: Adjust the chili powder amount to control the spice level. For a milder chili, start with 1.5 tablespoons of chili powder. For a spicier kick, add up to 3 tablespoons or incorporate a pinch of cayenne pepper or a chopped jalapeño pepper (seeds removed for less heat, seeds included for more heat) during the sautéing stage. You can also add a dash of hot sauce at the end for individual servings.
2. Smoky Flavor Boost: For an even deeper smoky flavor, consider adding a teaspoon of liquid smoke to the chili during the simmering stage. A little liquid smoke goes a long way, so start with a small amount and add more to taste. Alternatively, using fire-roasted diced tomatoes and crushed tomatoes can also enhance the smoky notes.
3. Texture Variation: If you prefer a smoother chili, you can use an immersion blender to partially blend the chili after it has simmered. Blend just a portion to maintain some texture, or blend it completely smooth for a creamy chili. Adding finely diced carrots or celery along with the onions and peppers during the sautéing stage can also add subtle texture and sweetness.
4. Slow Cooker or Instant Pot Adaptation: This recipe can easily be adapted for a slow cooker or Instant Pot. For a slow cooker, sauté the onions, garlic, and peppers as instructed, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. For an Instant Pot, use the sauté function to sauté the onions, garlic, and peppers. Then add remaining ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.
5. Freezing for Future Meals: Vegan chili freezes exceptionally well, making it perfect for batch cooking and meal prepping for the long term. Allow the chili to cool completely, then transfer it to freezer-safe containers or zip-top freezer bags. For easy thawing and portioning, freeze in individual serving sizes. Chili can be frozen for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen on the stovetop or in the microwave.

FAQ Section

Here are some frequently asked questions about making Easy Vegan Chili:

Q1: Can I freeze this vegan chili?
A: Yes, absolutely! Vegan chili freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator or reheat directly from frozen.

Q2: How can I make this chili spicier?
A: There are several ways to increase the spice level. You can add more chili powder, incorporate cayenne pepper, add a chopped jalapeño or serrano pepper (with or without seeds, depending on your spice preference), or include a dash of your favorite hot sauce. Start with small amounts and taste as you go.

Q3: Can I substitute different types of beans?
A: Yes, feel free to experiment with different beans. Pinto beans, cannellini beans, or even lentils would work well in this chili. You can use all kidney beans, all black beans, or a mix of your favorite beans. Adjust cooking time slightly if using lentils, as they cook faster than beans.

Q4: Can I make this chili in a slow cooker or Instant Pot?
A: Yes, this recipe is easily adaptable for both slow cookers and Instant Pots. See the “Additional Tips” section above for detailed instructions on how to adapt the recipe for these appliances.

Q5: How long does this vegan chili last in the refrigerator?
A: Properly stored in an airtight container in the refrigerator, vegan chili will last for 3-4 days. Ensure it is cooled completely before refrigerating and reheat thoroughly to an internal temperature of 165°F (74°C) before serving.

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