Vegan Vegetable Chili

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The end of summer is always bittersweet. In June and July, Chicago is hot and filled with tasty summer treats from fresh vegetable gardens, but the months of October and November also bring opportunities for some of our favorite comfort food. You guessed it… chili! This recipe is one of my favorites because it is not only filled with delicious legumes and vegetables, but it is also super easy to make and the perfect hearty meal for any chilly Fall afternoon.

Who’s ready for Fall weather and Fall recipes? I know I am! Be sure to make this recipe on your next chilly day and when you do, don’t forget to share! Tag @sweet.pea.living and use the hashtag #sweetpealiving on Instagram.

Vegan Vegetable Chili

Sweet Pea Living
A simmering and irresistible mixture of beans, bell peppers, carrots, jalapenos, corn, and quinoa. The perfect chili for Fall!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 8
Calories 450 kcal

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 4 garlic cloves minced
  • 1 red onion finely chopped
  • 2 cups mushrooms sliced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 5 large carrots shredded, julienne
  • 1 jalapeno pepper chopped with seeds
  • 1 tsp cumin ground
  • ½ tsp coriander ground
  • 2 tbsp chili powder
  • 2 tsp sea salt
  • 28 oz diced tomatoes canned
  • 15 oz tomato sauce canned
  • 15 oz corn kernels canned, drained and rinsed
  • 15 oz black beans canned, drained and rinsed
  • 15 oz red beans canned, drained and rinsed
  • 15 oz chili beans canned
  • 2 cups water
  • 2 cups quinoa cooked

Optional Garnishes

  • hot sauce
  • cilantro fresh, chopped
  • radishes sliced

Instructions
 

  • In a large pot, heat the olive oil over medium-heat. Add the garlic and onion. Saute for 2-3 minutes until fragrant and brown.
  • Add mushrooms and saute for 5-10 minutes. Saute until brown and caramelized.
  • The shredded carrots, red bell pepper, green bell pepper, and jalapeno pepper. Saute for 4-6 minutes, until vegetables are soft.
  • Add cumin, coriander, chili powder, sea salt, diced tomatoes, and tomato sauce. Mix well.
  • Add corn, black beans, red beans, chili beans (with sauce), and water. Cover dutch oven with lid and simmer on low-heat for 30-60 minutes. Mix chili every 15 minutes to prevent burning. Prepare quinoa while chili simmers.
  • Serve chili with cooked quinoa. Garnish with hot sauce, cilantro, and radishes. Enjoy!

Video

Notes

 
 

Nutrition

Calories: 450kcalCarbohydrates: 202gProtein: 21gFat: 9gSaturated Fat: 1.4gCholesterol: 0mgSodium: 1169mgFiber: 17gSugar: 11g
Keyword Chili, Vegan, Vegetable
Tried this recipe?Mention @sweet.pea.living or tag #sweetpealiving on Facebook or Instagram!

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