One-Pot Vegan Chili
Try your hand at this quick and easy recipe for a one-pot vegan chili. This is the perfect solution for dinner when you’re not looking for a complicated recipe or making excess dishes.
Serves 5-6 Time: 1 Hour
One-Pot Vegan Chili
- 1 Tbs Olive Oil
- 1/2 Onion, Diced
- 2 Garlic Cloves, Minced
- 1 Small Red Bell Pepper, Diced
- 1 Zucchini, Sliced
- 2 Celery Stalks, Diced
- 1/2 Cup White Mushrooms, Sliced
- 1/2 Pack of Tempeh, Cubed
- 1 (15 oz) Can Black Beans, Drained and Rinsed
- 12 oz Can Diced Tomatoes, Drained and Rinsed
- 1 (15 oz) Can Red Kidney Beans, Drained and Rinsed
- 2 (8 oz) Cans of Tomato Sauce
- 1 tsp Chili Powder
- 1 tsp Paprika
- 1/2 tsp Black Pepper
- 1 tsp Salt
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Cumin
- 1-2 Bay leaves
- 1 Cup Uncooked Quinoa
- 1-2 Cups Water
- Optional: Green onions, hot sauce, cheese, nutritional yeast, jalapeño, corn bread
- Begin by preparing all of your vegetables and set them aside.
- Prepare your beans and tomatoes by draining and rinsing them in a colander.
- Next, in a large stove-top pot, set heat to high and add a tablespoon of olive or vegetable oil. Once hot, begin sauteing onions and garlic. Stir until they are translucent.
- Afterward, add the remaining vegetables and tempeh.
- Continue to stir the vegetables until they soften, cooking on high-medium.
- Once the vegetables are soft, add the beans, tomatoes, tomato sauce, and quinoa. Stir together and begin by adding 1 cup of water.
- Depending on how liquidy you want your chili, you can add the second cup of water now or just play it by ear once you hit the simmer phase.
- But for now, stir together everything and add in your seasonings.
- The water should reach a low boil before reducing heat to low. At that point, cover your pot with a lid and let simmer for about 30-45 minutes or until quinoa is thoroughly cooked and vegetables are very soft.
- Now you’ve got a big pot of heartwarming, vegan chili! Serve with the optional toppings if desired or enjoy as it is.
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