A hearty vegan Black bean chili is what you need to warm your heart during the cold weather. This recipe is straightforward and quick to make; you do not require any fancy equipment or exorbitant ingredients to make. It is versatile, and you can use fresh, frozen, or canned ingredients to make it.
This bean chili is gluten, soy, and nut-free, which means anyone can enjoy it without fear of developing any allergies or reactions.
Chili recipes are a little spicy, which may be a problem for some people; hence I would suggest reducing the portion of spices used in the recipe or trying to find less spicy seasonings to add to your customized recipe.
This bean chili combines naturally blended flavors and aroma that makes it delicious and pleasing to a crowd. You can make this chili recipe in an instant potion on the stovetop or in a crockpot. I have made mine on a stovetop; please follow along to learn how.
What are the pantry staples and substitutions for this bean chili?
This vegan black bean chili requires less than 10 ingredients which you can substitute if they are not your favorite.
Black and red kidney beans: I like cooking my beans from scratch, but you can still use the canned ones. If using the canned ones, drain the liquid before adding the beans to the cooking pot.
White onions: I like using white onions in most of my recipes because I like the flavor they add to food, but you can use red, yellow, or green onions to add flavor to your bean chili.
Pure Grapeseed oil: I like using this oil in cooking since it has a high smoking point and has a unique flavor. You can swap grape seed oil with olive, avocado, rice bran oil, or any other vegetable oil you prefer.
Chili powder: I like using moderately spicy chili, but you can adjust the amount to fit your desired taste. Please do not add too much to make it too spicy for some people or children to tolerate. You can substitute chili powder with Cajun powder and a pinch of cayenne powder.
Garlic gloves: I like using fresh crushed garlic to add flavor to most of my dishes. I also like it for its medicinal properties. You can use ground garlic powder or omit it if you do not like its smell.
Tomatoes: You can use canned tomato paste, peeled and seeded, crushed, or freshly chopped tomatoes to make this recipe.
Water or vegetable broth: Add water or vegetable broth to your desired consistency. Do not make it too thick or too runny.
Smoked paprika: This is optional, but I like the smoky, savory taste it adds to the bean chili.
Dried oregano or basil leaves: These are optional, but you can use either of them to add flavor to your chili.
How can I serve this vegan black bean chili?
You can serve these bean chili with baked sweet potatoes, over tacos, enchiladas, Burritos, as topping on pizza, a dip, eat with cooked rice, or use them to make lasagna.
Can I use other beans?
Yes, you can use other beans to make chili. You can substitute black beans with white beans, pinto, chickpea, fava beans, navy, pink beans, or even red lentils.
Can I freeze this vegan black bean chili for later?
Yes, you can freeze this black bean chili. Cool it before keeping it in a clean airtight container and placing it in the freezer. It can keep for 2-3 months.
Whenever you want to serve it, remember to thaw it overnight or for at least 6 hours. Heat it in a clean cooking pot on medium-high heat, occasionally stirring until warm.
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