I went through a long phase of being obsessed with vegan food. Maybe it was my love of produce, or the idea of being fueled by plants. I never gave up meat all together, I just grew a love for food made up of produce. Chili was always a great recipe to go to on a cold night. It's warm, hearty, and satisfying. Busting the myth that vegans only eat salad. This and a cold beer could convince just about anyone that they could, in fact, be very happy eating a vegan based diet.

The Best Vegan Chili Recipe

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Things You\’ll Need

  • 1 tablespoon olive oil

  • 1 cup diced yellow onion

  • 1 cup diced carrots

  • 1 red bell pepper, diced

  • 1 jalapeƱos, chopped

  • 8 wt ounces mushrooms, finely chopped

  • 3 cloves garlic

  • 28 ounce can crushed tomatoes, (1)

  • 15 ounce can black beans, (1)

  • 15 ounce cans kidney beans, (2)

  • 1 cup vegetable broth

  • 1/2 cup bulgar

  • 1

    teaspoon chili powder

  • 2 teaspoons cumin

  • 1 teaspoon salt

  • 1/2 teaspoon smoked paprika

  • 1/4 cup chopped cilantro

The Best Vegan Chili Recipe

Step 1: Sweat the Onions

Heat the olive oil in a large pot over medium high heat. Add the onions, cooking until starting to soften and brown, about 5 minutes.

The Best Vegan Chili Recipe

Step 2: Add the Peppers and Carrot

Add the bell pepper, jalapeƱo and carrots, cook until the vegetables have softened, about 8 minutes.

The Best Vegan Chili Recipe

Step 3: Cook the Mushrooms

Add the mushrooms, cooking until darkened and softened, about 8 minutes.

The Best Vegan Chili Recipe

Step 4: Add the Remaining Ingredients

Add the rest of the ingredients (except the cilantro), allowing to gently simmer until the bulgar has softened, about 15 minutes. Ladle into bowls, top with cilantro.

The Best Vegan Chili Recipe The Best Vegan Chili Recipe

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