Hearty Vegan Chili

Smokey, hearty and comforting. This one pot chili recipe is so easy to make and so satisfying to eat. It’s also super versatile as it can be served simply as it is, over rice or quinoa, with tortilla chips or a piece of fresh rustic bread. It’s totally up to you what you’re in the mood for.

What makes this chili so mouthwatering are the bold flavours. The combination of spices I chose for the recipe work so well together. A hint of spice from the chili flakes and chipotle powder, earthy cumin, smoked paprika and a touch of cinnamon to balance it all out and add even more warmth to the whole dish.

Another reason I love chili is because it makes for great leftovers and I swear sometimes it tastes even better the next day as the flavours intensify. If you like, you can double up the recipe and easily freeze a whole batch for those busy weekday nights when the last thing you wanna think about is what to cook for dinner.

As for garnish, once again you can get creative here. Try freshly chopped cilantro, green onion, grated cheese, slices of avocado or a spoon of sour cream. Any and all of them will beautifully compliment this hearty meal.

Total time: 30 minutes | Servings: 4

Ingredients:
1 shallot
2 garlic cloves
2 tbsp olive oil
1 red bell pepper
2/3 cup corn
2 cups black beans
1 vegan sausage
1 tbsp tomato paste
1 1/2 cup tomato puree or crushed tomatoes
1 cup veggie broth or water (use only half a cup if you prefer thick chili)
1 tsp smoked paprika
1/2 - 1 tsp chipotle powder (depending how spicy you like your chili)
1/2 - 1 tsp chili flakes (depending how spicy you like your chili)
1 tbsp cumin powder
1/2 tsp cinnamon
1 tsp brown sugar
Salt and pepper to taste
Optional garnish: chopped cilantro, sliced avocado, tortilla chips, vegan sour cream, green onion, grated vegan cheese etc.

Instructions:
1. Start by chopping the onion, bell pepper and vegan sausage. Prepare the rest of the ingredients on the counter.

2. Add oil to a large pan and heat up over medium heat. Add the onion and bell pepper and cook until softened.

3. Add the garlic, chili flakes, chipotle powder, cumin, smoked paprika and cinnamon and cook until fragrant, for about 2 - 3 minutes. If the pan gets too dry at this point, add a splash of water while stirring constantly.

4. Then add the beans, corn, sausage, tomato puree, tomato paste, veggie broth and brown sugar (you can skip the sugar but I like to add it as it balances out the acidity of the tomatoes). Stir to combine, increase the heat and bring to a boil. Then lower the heat to medium low, cover the pot and simmer for about 15 minutes.

5. Remove the lid, taste your chili to check the spice level, adjust if needed. Continue to cook uncovered for about 5 - 7 minutes until you reach your desired consistency. I prefer my chili on the thinner side.

6. Serve in bowls with garnish of your choice.