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Two bowls fo Southwest Chili topped with avocado, cilantro, and red onions
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Spicy Southwest Vegan Chili

This Spicy Southwest Vegan Chili has a rich depth of flavor, a complex variety of pepper flavors, and the option to make it as fiery hot or mild as you'd like! Hearty, delicious, and delightfully nutritious!
Prep Time40 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Course: Soup and Chili
Cuisine: American, southwest, tex-mex
Keyword: Beans, Chili, dinner, spicy, winter
Servings: 6 servings
Author: The Wandering Veggie

Equipment

  • 1 stove top or Instant Pot

Ingredients

Prep the day before (if using canned beans, see notes below)

  • 1 cup dried kidney beans
  • ½ cup black beans
  • water to cover beans by several inches

Sauté

  • 2 tsp avocado oil
  • 1 medium-sized red onion, chopped
  • 1 tsp salt
  • 2 small carrots, chopped
  • 1 large celery stick, sliced
  • 1 poblano pepper, chopped
  • 6-8 cloves garlic, minced

Spices

  • 2 Tbsp chili powder
  • 2 Tbsp cumin powder
  • 1 Tbsp smoked paprika
  • 2 tsp oregano
  • 2 tsp rosemary
  • 2 tsp thyme

Everything else

  • 2 ½ cups vegetable broth
  • 1 cup frozen corn
  • 2 Tbsp chipotle peppers in adobo sauce
  • 1 Tbsp maple syrup
  • 2 Tbsp tomato paste
  • 28 oz can crushed tomatoes

After Cooking

  • juice of 1 lime 2-3 Tbsp

For serving (optional)

  • avocado slices
  • chopped cilantro
  • dollop of vegan sour cream
  • thinly sliced red onion
  • cooked rice *see notes below

Instructions

  • Day Before: Place 1 cup dried kidney beans and ½ cup dried black beans in a large pot and cover with several inches of water and soak overnight.
    If using canned beans, skip this step.
  • Prep: Chop all veggies and measure out all the spices in a small bowl. Have cans opened and vegetable broth measured out. Once you start cooking this comes together quickly.
  • Sauté: If using an Instant Pot, press "sauté" or heat large pot on medium heat on the stovetop. Once hot, add 2 tsp avocado oil and the onions, carrots, and celery and cook until softened, stirring frequently. Stir in poblano and garlic and cook another minute or two.
  • Add spices + everything else: Add all the spices and stir to coat. Then pour in 2½ cups vegetable broth, beans (either soaked or canned), 1 cup frozen corn, 2 heaping Tbsp chipotle peppers with adobo sauce, 1 Tbsp maple syrup, 2 Tbsp tomato paste, 28 oz can of crushed tomatoes.
  • Instant Pot with soaked dried beans: Seal lid and cook on High Pressure for 30 minutes, allowing a full natural release.
    Instant Pot with canned beans: Seal lid and cook on High Pressure for 10 minutes, allowing a full natural release.
    Stovetop with canned beans: Bring to a boil, then reduce heat to a simmer and cover with a lid and cook 30-45 minutes, stirring occasionally.
  • Finishing: Once chili has finished cooking, stir in lime juice. Taste, adding anything more it may need.
  • Serve chili with optional toppings: avocado, cilantro, vegan sour cream, sliced red onions with a side of crusty bread/tortilla chips and/or served over a bed of rice. Enjoy!

Notes

*If using canned beans, use colander to drain bean water and rinse the beans well. Follow recipe directions for sautéing and adding ingredients. 
*Basmati rice is my favorite to serve chili over! I use ½ cup dried rice for 2 servings and 1 cup for 4 servings.