You asked for it! Every time I post a behind-the-scenes clip of me cooking this chili on my instagram stories I get a lot of requests for the recipe so I finally measured everything for you guys. Its nothing fancy, but is so good and comforting. If you cook the beans ahead of time or use canned beans it is also pretty quick to put together for a simple weeknight supper.
We eat this all year long and it’s good over rice for a more filling meal or also to use the leftovers as taco filling. You can swap out the veggies for other kinds but this is my favorite combo for chili. I used kidney beans but you can use pinto or black beans or a mix of beans. If you cook your beans from scratch save the cooking liquid for this recipe. But it’s perfectly fine to use canned beans if that’s you jam; just use plain tap water instead.
To cook beans from scratch, soak dried beans overnight. Strain and rinse soaked beans and add them to a deep saucepan or pot. Cover beans with about 2-3 inches of water and add a pinch of kosher salt. Bring to a boil and reduce to a low rolling simmer. Cover the pot and cook until beans are tender, about 1 hour. Check them periodically and add more water if it gets to low before beans are fully cooked. If not using them right away, allow them to cool in the cooking water. This will help to prevent the skins from splitting.
Full recipe after the jump…
Everyday Veggie Chili
- 4 cups cooked kidney beans
- 3-4 cups kidney bean cooking liquid or water
- 1 cup chopped celery 1/2” pieces
- 1 cup chopped carrot 1/2” pieces
- 1 cup chopped sweet onion 1/2” pieces
- 1 cup chopped sweet red bell pepper 1/2” pieces
- 1 cup chopped green bell pepper 1/2” pieces
- 1 cup chopped zucchini 1/2” pieces
- 1 cup quartered crimini mushrooms
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons minced garlic
- 1 teaspoon cumin seed powder
- 1 teaspoon coriander seed powder
- 1 teaspoon paprika
- 1/2 teaspoon chile pepper flakes
- 3/4 teaspoon ground black pepper divided
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 lb campari tomatoes
- 1/4 cup fresh cilantro leaves
- 1-1/4 teaspoon kosher salt divided
- 1 cup frozen or fresh corn kernels
- 1 tablespoon low sodium tamari
- 1 teaspoon vegan worcestershire sauce optional
- Cut tomatoes in half and arrange them on a baking sheet skin side up. Drizzle with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Broil until skins are charred, about 5 minutes. Transfer tomatoes with skins on to a blender and puree on high speed. Set aside for now.
- Heat a large stock pot or dutch oven on medium high heat. When pot is heated (test with water droplets) add 2 tablespoons olive oil, chopped celery, carrot, onion, peppers, mushrooms, and zucchini. Sauté veggies, stirring them occasionally for about 3-5 minutes until they are translucent. Add minced garlic, cumin, coriander, paprika, Chile flakes, thyme and oregano and continue to sauté until they are browned, about 3 more minutes.
- At this point add the tomato puree, beans, corn, 3 cups of bean cooking liquid or water if using canned beans, fresh cilantro leaves, tamari, vegan worcestershire sauce, and remaining 1 teaspoon kosher salt. Stir and continue cooking on high heat until bubbles. Then reduce to medium heat for a rolling simmer. Simmer for about 10 minutes to make the chili come together and thicken. If it gets too thick, simply add more bean cooking liquid or water and bubble the chili up again. Taste for salt and add more if needed.
- Serve chili hot with optional toppings of vegan yogurt or labneh, lime wedges, shredded vegan cheese and cilantro leaves. Enjoy!
Prop Love: Cheese board by Sweet Gum Co. Napkins by Coyuchi.
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