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!
Servings: 4 -6 servings
Ingredients
- 1 medium-sized red onion chopped
- 1 large carrot or 2 small, thinly sliced
- 1 large celery stick or 2 small, thinly sliced
- 1 poblano pepper chopped
- 1 small jalapeño minced (omit half or all seeds)
- 6-8 cloves garlic minced
- 2 Tbsp chili powder
- 2 Tbsp cumin powder
- 2 tsp oregano
- 2 tsp rosemary
- 2 tsp thyme
- 2 ½ cups vegetable broth
- 1 cup frozen corn
- 2 - 15.5 oz cans kidney beans drained and rinsed *if using dried beans, see notes below
- 1 - 15.5 oz can black beans drained and rinsed
- 2 Tbsp chipotle peppers in adobo sauce
- 1 Tbsp maple syrup
- 2 Tbsp tomato paste
- 1 - 28 oz can of crushed tomatoes
- 1 tsp salt more to-taste
- 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
- Prep all veggies and have cans opened and ready to go. Measure out spices in a small bowl and have veggie broth measured out as well.
- If using an Instant Pot, press "sauté" or heat large pot or stockpot on medium heat on the stovetop. Sauté onions, carrots, and celery in a drizzle of water or oil until softened. Stir in poblano, jalapeño, and garlic and cook another minute or two, stirring occasionally.
- On Instant Pot press "cancel" or on stovetop turn off heat. Push veggies to the side of the pot, making space in the middle. Pour in spices and "toast" spices for about 10 seconds or so, until fragrant, stirring frequently so spices don't burn. Pour in 2 cups vegetable broth and stir thoroughly, making sure no spices are stuck to the bottom.
- Add in 1 cup frozen corn, beans, 2 heaping Tbsp chipotle peppers with adobo sauce, 1 Tbsp maple syrup, 2 Tbsp tomato paste, crushed tomatoes, and 1 tsp salt.
- For Instant Pot and using canned beans, cook on High Pressure for 10 minutes and allow a full natural release. If using soaked dried beans, cook on High Pressure for 30 minutes and allow a full natural release. If cooking on the stovetop with canned beans, bring to a boil and reduce heat to a low simmer and cover with a lid and cook 30-45 minutes, stirring occasionally.
- When chili has finished cooking, stir in lime juice.
- Serve 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 dried beans, soak beans overnight: ½ cup pinto beans, ½ cup black beans, and ½ cup red beans. When ready to cook the following day, use strainer to drain soaking water and rinse beans well. Follow recipe directions for sautéing and adding ingredients, then seal Instant Pot and cook on High Pressure for 30 minutes. Allow a full natural release.
*Basmati rice is my favorite to serve chili over! I use ½ cup dried rice for 2 servings and 1 cup for 4 servings.