Fork and Beans

Making food fun for the family

The Best Vegan Chili

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Let’s not talk; let’s just eat! How about some chili??? I made THE best chili EVER! No really. It’s THAT good. I crave this stuff all of the time. (Don’t you just love ridiculous claims like, the best EVER? I think they are so much fun to say…and why not trust it when you see the words BEST? Money back guarantee).

The Best Vegan Chili - Fork & Beans

 

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The Best Vegan Chili - Fork & Beans

The Best Vegan Chili

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: Serves 4 1x
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Ingredients

  • ½ of a yellow onion, chopped
  • 1 Tbsp. olive oil
  • 2 Tbsp. chili powder
  • 1 tsp. cumin powder
  • ¼ tsp. cayenne pepper
  • 1 can red kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 1 can organic no salt added diced tomatoes
  • 4 c. vegetable broth
  • 12 oz. gluten-free beer (or replace with another cup of vegetable broth)

Instructions

  1. In a large pot, sauté the onion in the olive oil until translucent (2-3 minutes). Mix the seasonings into the onion and cook for seconds until fragrant. Add the remainder of the ingredients and bring to a boil.
  2. Turn the heat to medium to medium/high heat and simmer uncovered until the liquid begins to evaporate (which allows the flavors to heighten when you do this). This will take about 20 minutes or longer, stirring continuously. Turn off heat once the chili has thickened up and most of the liquid is absorbed.
  3. Serve with a sprinkle of the spice crack, non-dairy sour cream (optional) and cilantro.

 

 

SPICE CRACK!!!

Vegan Chili - Fork & Beans

SPICE “CRACK” (Emeril Lagasse’s ESSENCE Creole Seasoning):

  • 2 1/2 Tbs Paprika
  • 2 Tbs salt
  • 2 Tbs garlic powder
  • 1 Tb black pepper
  • 1 Tb onion powder
  • 1 Tb cayenne pepper
  • 1 Tb dried oregano
  • 1 Tb dried thyme

In a bowl mix the  spices together and set aside.

There will be plenty leftover so save it in a baggie for another day. You will understand why I call it “crack”–it’s so good!! It adds just a great salty and spicy kick.

 

namastasty

Reader Interactions

Comments

  1. I am going to make this today. Do you think I can put in slow cooker? If so, how long should I cook and on high or low? Obviously, I need direction as I am not an advanced cook by any means.

    I love everything you post and have made a bunch of things which we’re delist. Keep them coming!

  2. I’m cornfused….

    The recipe for the chili looks like it ends just before the spice crack recipe. Then there looks to be another recipe below that for some veggies sprinkled. Or is that recipe for the chili, too? 🙂

    Thank you!
    Diana

  3. I have been a vegetarian for… well over 2 decades now (don’t want to give in may age hehehe), fortunately I am not allergic to milk, and I never felt the need of becoming vegan. I only use free range eggs and not too many, in fact they tend to be an ingredient rather than breakfast (I am Italian, we don’t eat much at breakfast) and also I try to use dairy products in moderation. They are rich and precious products which should be used wisely.

    I try to be ‘eco’, recycle, compost, don’t buy plastic, don’t buy processed food and chemicals, be seasonal and support Slow Food and Farmers Markets… all that stuff I have been doing for years and years, and in the past two years something funny happened. Kids, who were probably eating process baby food when I was often a very lonely vegetarian advocating green principles have the guts to came up to me and tell me that they are better because they are Vegan.

    Still, I respect them the same as I respect meat eaters the same as I would like to be respected, so if anyone is commenting about your eating of eggs or whatever you feel like eating think about who they are and if they have really thought deeply about what they are telling you. Most of the time people eat, and talk, without thinking.

    I love both your muffins and the vege chili 🙂

    Ciao
    Alessandra

    • I really loved reading this, Alessandra! I am with you in not judging what others are eating and instead of feeling elitist about how you eat, focus on the good you are bringing the Earth. Thank you so much for stopping by and sharing that. Very appreciated!

    • Thank you Leanne for stopping by! I really appreciate that and your sweet comments! I am trying this new thing–it’s called “being gentle on myself” and it requires me to let myself make mistakes and/or changes without judgment. So far, so good…

  5. Hahaha… awe, love your humor! 🙂 This chili looks amazing~ I think I will try it tonight. How spicy is it? Maybe add a “spicy” note for those of us who are WHIMPS when it comes to burning in our mouth?

    🙂

    Oh, and for the record, yes, I was totally laughing.

    • I KNEW you would snicker a bit at what I wrote. I can’t get away with anything and I know it 🙂

      I’m just as much of a whimp as you, whitey. Your mouth probably will not be on fire however, you WILL be sweating while eating this. You can omit the serrano (or whatever spicy pepper you like) pepper or just use half of it. And if that is still too spicy, omit the cayenne as well. But DO NOT omit the Spice Crack. I guarantee you will LOVE LOVE LOVE it!!! (Just like I LOVE LOVE LOVE you!)

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