This Ultimate Veggie Chili is a go-to fav that I'll eat no matter what the weather is doing outside. It's vegan, gluten-free, oil-free and soy-free, and a meal prep favorite!
We've recommended this veggie chili recipe on our Daniel Fast Food List, and our 5-Day Healthy Christian Woman Bootcamp. It's received great reviews. Once you prepare this a few times, you may be inspired to make modifications, like adding some fresh or fire-roasted corn or even shredded carrots. Or substituting collard greens for kale, and so forth. This veggie chili will help you get the diversity of plants in your diet linked to health and vitality. Check out this article on How to Eat Over 30 Plants a Week.
What you need to make this veggie chili
- Bell pepper
- Chili powder
- Cumin, ground
- Fire roasted diced tomatoes
- Black beans
- Kidney beans
- Pinto beans
- Low sodium vegetable broth (or water)
- Frozen corn (optional)
- Simple Homemade Date Syrup
This chili recipe uses three kinds of beans: black beans, pinto beans, and kidney beans. However, if you only have two or even one of these types of beans on hand, that's completely fine.
You can certainly eat this veggie chili on its own, but I enjoy it with a scoop of short grain brown rice over a baked sweet potato or with a side of Oven-Baked Tortilla Chips for crunch. Other pairing options include quinoa, and air-fryer smashed potatoes.
How to make this veggie chili
Heat a large pot over medium heat. Add diced onion and dry sauté for 3–4 minutes until it starts to brown. Add garlic, jalapeno, mushrooms, bell pepper, and zucchini, and cook for another 3–4 minutes. If veggies start to stick to the pan, add 1 to 2 tablespoons of water. Stir in chili powder and ground cumin with veggies and continue to cook for about 1 to 2 minutes.
Add diced tomatoes and drained beans. Stir well. Add water or vegetable broth and increase heat to medium-high until chili starts to gently boil. Reduce heat and let simmer for another 10 minutes uncovered.
Stir in chopped kale, frozen corn (if using), and Simple Homemade Date Syrup, cover, and turn off the heat. When kale wilts and is bright green, the chili is ready!
If using, top with diced avocado, fresh chopped cilantro, lime juice, and a dollop of cashew cream just before serving.
Store leftovers in a covered container in the refrigerator for up to four days. This veggie chili is also freezer-friendly and keeps well in a freezer-safe container for up to four months.
We hope you love this vegan and oil-free veggie chili recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!Print
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