How to make a Customizable Vegan Chili

Last Updated on April 14, 2022

It is simple to learn How to make a customizable Vegan Chili.

There really is not a lot of ingredients in a true chili.

Some say chili isn’t more than just meat and peppers.

No beans, tomatoes, or onions.

But for a vegan this is not an option.

Although you can add a meat alternative as the meat replacement.

But why not add extra filling fiber and protein to help satisfy your hunger.

This other protein and fiber can be different varieties of beans such as chickpeas, pinto, or a great northern bean.

And you can add extra or different seasonal vegetables every time you make it.

Such as different varieties of peppers, sweet or spicy, eggplant, squash, or even sweet potatoes.

There really is no limit to the different vegetables that would compliment this chili.

And because this is so customizable you can make this chili different every time you make it for the family.

Make sure to save those left overs!

This chili is also great as a salsa, use it every where that you use a good salsa.

What ingredients are needed for this chili

• Fresh Mushrooms – Mushrooms give the chili a slight earthy flavor and meaty texture. In this recipe I have use a portabella or a button mushroom, but try the different varieties of mushrooms to find your favorite. This does not have to be a fresh mushroom, canned mushrooms will work just as well.
• Onion – This can be a fresh onion or powdered. I love using fresh onions because they compliment fresh mushrooms when they are sauteed together, bringing out a rich flavor.
• Minced Garlic – This garlic can also be fresh or powdered. But again fresh will compliment the onion and mushrooms in this chili much better than a powder.
• Oil – I used olive oil to saute the vegetables, but any oil will work just as well.
• Beans – In this chili I used kidney and black beans. Try different beans to change it up, such as chickpeas, pinto, or a great northern bean.
• Tomatoes – This can be a canned tomato or fresh tomatoes. I personally like to use a canned tomato and add extra fresh tomatoes when I make this chili.
• Corn – Corn adds just the touch of sweetness, color, and texture to the chili.
• Olives – In this chili, you will find green and black olives. This is optional, but olives add a salty and mild flavor to the chili.
• Tomato Sauce – With this chili I have use a tomato sauce and a pasta sauce. This helps to water down the chili so that you can add crackers or dunk your toast in to it.
• Real Maple Syrup – This is added to the chili to cut the acidity of the tomatoes, balance the flavors, and create a richer taste.
• Seasonings – Salt, pepper, and chili powder are added to this chili for extra flavor. I have replaced the chili powder with a smoked paprika, and added a red pepper flake. I have also added a sriracha to this chili to give it a little extra kick. So you see, it is so customizable.

How to make a Customizable Vegan Chili

Clean and chop the mushrooms, onions, and any other fresh vegetable’s you would like to add to the chili.

In a medium sized stock pot, add olive oil and saute the mushrooms, onion and garlic together for about 7 to 10 minutes, or until desired tenderness.

Drain and Rinse the Kidney and Black Beans, add to the pot with the sauteed vegetables.

Continue by adding all the remaining ingredients to the pot.

Cook the chili at a medium high heat to a boil.

Then turn down to a medium/low heat and let simmer for about 10 minutes.

Remove from heat and serve hot.

Serve this chili with aioli, sour cream, fresh avocados, saltines, tortilla chips, or on a bed of rice.

This chili doesn’t have to be served just as a meal, it also makes for a great appetizer, as a salsa.

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