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5 from 1 vote

Everyday Veggie Chili

A simple comforting veggie chili for everyday! Nothing fancy, just the good stuff!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

  • 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

Instructions

  • 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!

Notes

Chili will keep covered and refrigerated for up to 1 week or frozen for up to 6 months. Reheat to serve.
The measurements for the veggies here are negligible. It's ok if you're a little under or over the 1 cup of each.
Feel free to swap out veggies with other kinds if you want. I'm partial to this particular combo in this recipe but its totally ok if you want to add kale for instance.
For a smoky flavor, add a piece of dried chipotle pepper when you add the tomato puree.
Feel free to add hot pepper to your liking. I used red chile flakes but you can use cayenne or habanero chiles for more heat.