This is vegan chili:
…This is not:
That delicious dollop of sour cream is so powerful!! It changes EVERYTHING!
Chili is like cornbread. Rules exist about chili rights and wrongs. No beans. No this. No that. People are super picky and sentimental about the stuff. And, I mean…I get it. I do.
SO…
Before I begin, let me say this: If you’re from Texas, and this chili offends you, I’m sorry. I love everything Texas. I really do.
Friday Night Lights is the best show to ever grace our TV screens. (Yeah, I said it.)
I’ve been wanting to take a road trip to Marfa and sleep in one of those hipster tee-pees for I dunno how long.
Migas might be one of my favorite breakfast dishes ever…(next to pancakes, obvi).
And despite El Paso being the scariest city in the country, when I drive across Texas, I still pass through.
This pot of simmering deliciousness destroys every chili rule in the book.
There’s veggies: orange bell peppers, zucchini, red bell peppers, corn and onions and garlic.
And there’s beans: cannellini and kidney. Lots of spices. A little jalapeno. Vegetable broth.
There’s a little simmer action…
..And then boom! Flavor central.
This vegan chili packs killer flavor like no other; it’s spicy, earthy, hearty…all while not weighing you down.
Totally perfect for those nights when you want something warm and cozy but still healthy and light…
And its springiness comes in handy when you pair it with some cheesy cheddar jalapeno cornbread…
Not to worry! I’ll show you that next time!
Spicy Vegan Chili
Adapted from Simply Recipes
3 tablespoon olive oil
1/2 medium yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 small zucchini, diced
1 jalapeno pepper, diced (I like spiciness so I used 2)
3 garlic cloves, minced
1 28-ounce can crushed tomatoes
1 1/2 cup of vegetable stock
2 tablespoons of cumin
1 teaspoon oregano
1 tablespoon paprika
1/2 teaspoon of cayenne
1 15-ounce can cannellini beans, rinsed
1 15-ounce can kidney beans, rinsed
1 ear of corn
In a large pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the red bell peppers, yellow bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally. Add the garlic and cook until fragrant, about a minute more.
Add the tomatoes to the pot along with the vegetable stock. Add oregano, paprika, and cumin. Add cayenne to desired heat and cook, at a simmer, for 20 minutes.
Add the white beans and kidney beans. Stir in the corn. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
Serve with sour cream and some chopped chives.
Serves 4-6
60 Comments
[…] posted here: Spicy Vegan Chili :chili-rights, cream, delicious-dollop, sour-cream, stuff, […]
that looks really yummy!:D
This sounds lovely! I think this is perfect for the colder weather we’re having here in Ottawa. Brrrr.
love the sound of this chili… it would be perfect right now considering it is in the 40s here. blah!
I agree with Katrina – looks like the perfect comfort food for colder days! *bookmarked* and thanks for sharing. 🙂
I wish it were cold in here (Portugal), so that I could make some chilli and not sweat. I can’t wait for the actual start of the fall and winter.
I love meals that contain a load of vegetables without compromising on flavour – looks awesome.
Looks amazing! I made a vegan chili this weekend, too… wonderful!
oo that looks yummy.
Belt Giveaway
This sounds delicious! I don;t like ground beef so this is a great alternative for me! I cannot wait for the weather to cool back down to try this!
Your chili sounds looks remarkably similar to what I had for dinner last night; zucchini and all! A vegan friend and I made chili together. It’s not what I would consider a classic chili, but darn it is tasty.
Looks fantastic- I’ve been looking for a hearty veggie version (my husband doesn’t understand chili without meat!). Thank’s for posting 🙂
I’ve never made vegan chili, only vegan black bean soup. But this looks delish! And i love that it’s spicy. Spicy foods are myfave.
This Texan forgives you for putting beans in chili. You have been healed, my child 😉
Secretly, I would devour this!
Please tell me you plan on setting up a little diving board at the edge of that pot. I’m putting on my bathing suit NOW.
Ohhh yum, this is exactly the sort of chili recipe I’ve been looking for–especially now that the temperatures are dropping here! I can’t wait to make this, classic or no. 🙂
I’m from Texas but I’m not offended…the more chili the better!
Before I tried veggie chili, I hated chili! Now I love it & I’m always looking for recipes to try. This looks great!
This looks sooo good. I love chili of all kinds, but I agree that people are hardcore about defending the “right” version!
Definitely have to make this during the week, since I went pepper picking! Wasn’t the best idea to pick all those peppers without an agenda, but it’s worked out anyway.
I have never seen such a beautiful (or photogenic) chili. I’m amazed at how it retains its colors and textures. I need to make this.
Yurts and Airstreams at the El Cosmico flanked by mystery lights and Landry leader of Crucifictorious vying for Tyra’s hand. Watch out Juarez Vegan Chilli! How I do enjoy the editorial of this blog as much as the comida.
This looks delicious. Quick question, the line that says “2 tablespoons of cumin heaping tablespoons steak seasoning”, how many tablespoons of steak seasoning should there be? I’ve never made vegan chili and this is definitely on my “to cook” list. Thanks!
AHHH! That was a mistake. It’s gone. Totally shouldn’t have been there. 🙂
OOOOOhhhmyygoosshhh. I need this right now! Looks delish and I will be making it very soon 🙂
ps just came across your blog and I. Am. In. Love!
Yay! So glad you found me!
Oooooo.. Vegetablyyy chili. I like. Perfect for falll!!
I LOVE Friday Night Lights! And I love the looks of this Chili! I think I will make a big pot of it and eat it while I watch the first season of FNL on DVD!!!
OMG! Best idea ever!!
Tim Riggins….need I say more?
looks delicious!
Looks awesome!! Im a vegetarian and posted a fav recipe last night, how cool!! Cant wait to make your chili…looks fabulous!!!
Statements in Fashion
Friday Night Lights: Best. Show. Ever. PERIOD!
i rarely ever make the same chili twice – love the mix of veggies in this one! and i can’t wait to see this cornbread.
chili without cornbread is like football without beer.
This looks delicious! Quick question- there is a line for 2 Tbs of cumin and then a separate line for 1 Tbs of cumin. Which did you use?
AHH! All fixed now. It should definitely be the two tablespoons. I’m the queen of typos. 🙁
I’m not a vegan (I love meat) but I could totally rock this chili. Throw some avocado in when serving and I’m a happy man.
We had the first rain of the season up here in San Francisco so it is time to make this recipe! Thanks for sharing…I will def be adding the sour cream 🙂
well, at least now i know what’s for dinner tonight. and every night this week. and perhaps next week. you’re making your way into my soul… and just in time for Fall. nice timing.
– katie @ http://www.ohshineon.wordpress.com/
That chili looks fantastic. I don’t think I would miss the meat at all!
I made this last night in honor of the rainy day we had in LA . I had to substitute red wine for the vege stock (yes, I’m that kind of cook. Wine on hand at all times, but no vege stock. 🙂 and it turned out super yummy! Eating the leftovers for lunch right now!
Oooo…I like your kind of cook.
So colorful and pretty with all the veggies! This is definitely one to try. 🙂
looks/sounds delicious. i don’t love sour cream so maybe i’ll try yogurt!
This was absolutely FANTASTIC! I was a bit skeptical when I found a chili recipe that didn’t call for meat, but the plethora of hearty vegetables and the beans provide all the fullness and flavor necessary. I enjoyed the spice combinations as well and particularly enjoyed that this was all in one pot! Perfect for a Fall meal on a Sunday with football – my meat-loving boyfriend even enjoyed it! Thanks for another great recipe!
I totally made a version of this tonight with Habenero peppers and some Lapsang Souchong black tea.
I love my food SPICY! So the 5 habeneros kicked this up to a notch I could appreciate!
The Lapsang Souchong tea added a nice toasty fire roasted flavor to the mix which accentuates these vegetables perfectly!
I just made this and is delicious, i’m pregnant and have been craving chili but not the meat so this made me really happy… Thanks for sharing 🙂
[…] over at A Cozy Kitchen offers a lot of delicious, meatless options, like her Spicy Vegan Chili, Baked Eggs in Spicy Tomato Sauce and this super-interesting sounding Chile, Corn and Cheddar […]
Here is one Texan that would grealy make, eat and love it!!!!!!
I will definitely try this when I get back to Canada and the cold temps up there.
I have family members who are vegan here in the US, and beans are a staple in their diet which is a little overwhelming for me, I would like to try to use them more often when preparing my meals. This recipe sounds like a good place to start.
Made this for dinner tonight. Seriously it was so delicious. Thank you for the wonderful recipe!
So awesome! Glad it worked out for you.
I totally just roadtripped to Marfa and slept in one of those hipster teepees. I highly recommend it!
Also, this is my go-to chili recipe. Yum yum yum. I do like to throw some chili powder in there with the rest of the spices. This is some top notch eating right here.
[…] looking for some inspiration, Scott and I have tried out this creamy sweet potato soup, this spicy vegan chili {except yeah, we use the sour cream}, and this apple French onion soup. […]
[…] Here is a winter favourite. Serve with hot thick slices of whole bread. Perfect for those nights in. The recipe has a lot of room for modification, add in whatever vegetable or legumes you have on hand. Recipe adapted from A Cozy Kitchen. […]
Just made this chili. Increased the spiciness factor by using habanero-infused olive my boyfriend made for me. Tastes awesome with a little goat cheese on top! Thanks for this recipe!
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