Hearty Chili Recipe Vegan Comfort!

Welcome to my kitchen! In this video, I’ll be sharing my favorite recipe for a hearty and flavorful vegan chili that’s perfect for any occasion. Packed with wholesome ingredients and bursting with savory goodness, this plant-based chili is not only delicious but also a nutritious alternative to the traditional meat-based version.

🍅🥑 From vibrant veggies to savory beans and a blend of aromatic spices, every spoonful is a burst of flavor and nutrition. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is a must-try for everyone seeking a hearty, satisfying meal.

Hearty Vegan Chili Recipe Here: https://essycooks.com/hearty-vegan-chili-recipe/

JUMP TO:
00:28 Let’s Get Started
02:30 Toast The Spices
03:14 Adding The Beans
04:25 Simmering The Vegan Chili
04:45 Adding The Toppings

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Hi everyone I’m Esther from Essie cooks and in this video I’m going to be sharing with you one of the first vegetarian recipes that I ever made this is a staple that I have been making for years and years and years I know everybody has their own version of chili

But I absolutely love this version I share it with friends and family it always gets eaten up it’s the perfect meal prep I always always make a double batch so I’m excited to show you guys how to make this let’s get started so I’m going to be showing you guys how

Make a single batch in this video but feel free to make a double batch when I make a double batch I actually use a second pot for all of my ingredients I cook them over there but for this video we’re just going to be making a single

Batch so I’m going to start with a DCH oven or a large pan on medium heat and I’m just going to add in a tablespoon or two of olive oil and I’m going to add in one small diced onion so I’ve got a yellow diced onion here it’s finely

Diced then we’re going to add in our veggies so normally if I have a bell pepper in the house I will add one one chopped bell pepper and then I’m going to add in two diced carrots I don’t have any bell peppers the beauty of this chili is it’s really versatile you can

Put what veggies you like in it what veggies you have left in the house in it so it’s great for using things up as well so I have two large finely diced carrots here and then I have two ribs of celery and now I’m just going to cook

Those for about four to 5 minutes I have them pretty finely diced so they are going to cook quickly if you’re using larger chunks this could take 6 to 7 minutes I’m just going to cook those on medium heat all right now that my veggies are

Cooked I’m going to add in my spices so I’m going to start with three to four large cloves of minced garlic and now I’m going to add in my dried spices so I’m going to put about two heaping tablespoons of chili powder 1 teaspoon of cumin 1 teaspoon of dried oregano if you

Can get Mexican dried oreg oregano even better 1 teaspoon of smoked paprika if you don’t have smoked paprika you can put a couple drops of liquid smoke with regular paprika and then I’m going to put hot chili powder to taste this is a spicy one so careful with this if you are

Afraid of a little heat but I love it to be spicy so I’m going to go ahead and generously add that in and another secret ingredient that I love to add in my chili is a dash of cinnamon you don’t need much it just enhances the flavor so much and I’m just

Going to toast those spices for about 1 minute it smells so good and now I’m going to add in one cup of either chicken L broth or vegetable broth as you’re cooking the chili if you find it needs one more cup to thin it out a little bit you can add that it

Depends on how thick you want your chili I usually only add one cup because I like it to be very thick and next I’m going to add in one large can 28 oz of either crushed or diced tomatoes I do like a bit of a mix

Of each but you can pick which one works best for you and next I’m going to start adding in my beans so I would add in 11 199 Oz can of pinto beans now I couldn’t find pinto beans at the store today right so I ended up getting Romano beans instead

So 119 o can you can use pinto beans ROM beans or even black beans next another thing I absolutely love in my vegetarian chili is one can of rinsed and drained kidney bean so that’s a 19 o can of kidney beans all right and this is the secret

Ingredient in my chili which is behind Maple beans so if you cannot get a hold of these or you don’t want to use them for some reason just add in 1 tbspoon of maple syrup with another can of pinto beans but I highly recommend adding

These in I think they really add to the flavor flavor I know it’s kind of a weird thing to put in but I have always put these in and everybody always loves this so I’m going to add in one can of maple beans all right I’m just going to give

That a really good stir and I’m going to bring that to a boil and like I said if you need to add another cup of vegetable broth you can go ahead and add that in and then I’m going to allow this to simmer for 25 minutes now you want to make sure that

You are stirring it fairly often otherwise it can get stuck to the bottom it can stick so make sure every once in a while you’re popping by and giving that a good stir so that it doesn’t burn or stick to the bottom and then we are just going to season with salt and

Pepper to taste and we’re going to add all of our favorite toppings so some of my favorites are some vegan cheese some vegan sour cream some chopped jalapeno some chopped green onion cilantro and a little bit of fresh lime juice really tops it up thank you so much for

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