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Home » Daniel Fast Compliant » Ultimate Veggie Chili

Ultimate Veggie Chili

Published: Apr 26, 2021 · Modified: Sep 11, 2023 by Gigi & Sersie

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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!

top view close up of ultimate veggie chili in a white bowl with fresh cilantro, lime and avocado on the side

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

  1. Onion
  2. Garlic
  3. Jalapeno
  4. Mushrooms
  5. Bell pepper
  6. Zucchini
  7. Chili powder
  8. Cumin, ground
  9. Fire roasted diced tomatoes
  10. Black beans
  11. Kidney beans
  12. Pinto beans
  13. Low sodium vegetable broth (or water)
  14. Kale
  15. Frozen corn (optional)
  16. 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.

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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.

Optional sides include brown or red rice, baked sweet potato, air fryer smashed potatoes, air fryer plantains, oven-baked tortilla chips, or quinoa.

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.

an individual container of veggie chili with a wooden soup spoon

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!

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veggie chili in a white rim bowl, cilantro and avocado

Ultimate Veggie Chili


★★★★★

5 from 4 reviews

  • Author: Gigi & Sersie
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Vegan
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Description

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! #veganchili #vegetarianchilirecipe #healthyveganrecipes #danielfastrecipes #mealprepideas


Ingredients

Units Scale
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, finely diced (for less heat, remove seeds and/or use half the pepper)
  • 1 ½ cups chopped mushrooms
  • 1 bell pepper chopped
  • 1 zucchini, chopped
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 28-oz. can of fire-roasted or regular diced tomatoes
  • 1 15-oz. can of black beans, drained
  • 1 15-oz. can of kidney beans, drained
  • 1 15-oz. can of pinto beans, drained
  • 2 cups water or vegetable broth
  • 2 cups chopped kale
  • 1 cup of frozen corn (optional)
  • 1 to 2 Tbsp Simple Homemade Date Syrup
  • Salt to taste

Optional toppings

  • 1 avocado, diced
  • ¼ cup chopped fresh cilantro
  • Fresh-squeezed lime juice
  • Cashew sour cream

Instructions

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.

Optional sides include brown or red rice, baked sweet potato, air fryer smashed potatoes, air fryer plantains, oven-baked tortilla chips, or quinoa.

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.

Notes

EQUIPMENT / SUPPLIES

  1. Stove
  2. Knife
  3. Cutting board
  4. Measuring cup
  5. Measuring spoons
  6. Large pot with lid
  7. Cooking spoon
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Stovetop
  • Cuisine: TexMex

Keywords: veggie chili, meal prep, pinto beans, black beans, kidney beans, mushrooms, bell pepper, kale, fire roasted tomatoes, vegan, daniel fast compliant, soy free, nut free, gluten free, oil free, no oil, healthy vegan

Did you make this recipe?

Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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Reader Interactions

Comments

  1. Marie

    December 28, 2021 at 5:21 pm

    This is the best chili ever, especially when our weather is more than chilly. It’s a quick recipe and so yummy.

    ★★★★★

    Reply
    • Gigi & Sersie

      January 11, 2022 at 9:58 pm

      Thank you, Marie! That's a huge endorsement. We're so glad it's a go-to meal for you. It is for me (Gigi) too. 🙂

      Reply
  2. Judy

    June 24, 2022 at 12:44 pm

    I love this chili. My family loves it too. You don't miss the meat at all! We usually eat it with brown rice or yams.

    ★★★★★

    Reply
  3. Jennifer

    October 03, 2022 at 7:30 pm

    This chilli is so hearty, I don't miss the meat at all. Now that there is a chill in the air, planning a large batch to use now and freeze for later.

    ★★★★★

    Reply
  4. Utang

    October 03, 2022 at 8:22 pm

    This chili may is one of my favorites. It’s filled with all the things I enjoy eating and it’s hearty. Just had it for lunch today problem my 4th time making it. Last time I made it for my sister who was visiting me. She came into to the house smelling lovely as it was just ready. She enjoyed so much that when she got home she texted me asking for the recipe! And I sent her the link to here.

    ★★★★★

    Reply

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Hi, we are Sersie and Gigi. Every decision we make about the delicious recipes here on Daniel's Plate is based on health first. We focus on whole plant foods that help restore health and prevent chronic illnesses so you can live out your purpose with excellence.

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