Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
1 avocado, sliced
Lime wedges
thinly sliced scallions
Preparation
Step 1In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.Step 2Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, around 20 minutes.Step 3 Serve with the toppings of your choice.
What is vegan chili made of? Instead of adding the ground beef that’s typically used in chili, we bulked our vegan recipe up with sweet potatoes and two types of beans for protein. To enhance the flavor and texture, we included plenty of veggies: bell peppers, fire-roasted tomatoes, and onions. While this may be more veggie-packed than your usually chili, we used all the classic spices to make sure this tasted just as (if not more) comforting than the original. For an extra punch, we added a bottle of beer to really enhance all of the simmering flavors, but feel free and omit it if you’d prefer! How should I serve vegan chili? We love scooping up a bowl of this chili with all our favorite toppings—avocado, lime wedges and scallions. But, feel free to top it with whatever you prefer! Vegan sour cream would add an extra creamy factor, your preferred hot sauce could give an extra kick, and a sprinkle of vegan shredded cheese is always a plus in our book. If you’re vegetarian, not vegan (or gluten-free), serve this on top of a slice of cornbread for an even heartier meal. Storage If you have any leftovers, store this chili in an airtight container in the fridge for around 5 days. This chili tastes just as good reheated, so it’s a perfect meal to prep for the week! Made this vegan chili? Let us know how it went in the comments below!
