Ultimate Vegan Chili – A Simple Freezer Meal!

Ultimate Vegan Chili

Chili is one of those meals that everyone loves, comforts you in time of need (like, endless Montreal winters in my case), is hearty and filling, and can be prepared in so many different ways.  I love my Spicy Bulgur Chili, but the recipe I am sharing with you today is more traditional, yet completely vegan and nutritious.  It’s packed with protein thanks to all our lovely beans and is bursting with flavour!  My husband and I love spicy food and we sometimes screw up by making things too spicy for the little guy, but in the case of this chili, the little guy thought it was great, and although it was kind of hot, he loved it. If you want it even less spicy, ease off on the chili powder. 🙂

Also, we used a vegan ‘veggie ground’ in this recipe, but it’s completely optional.  The flavours are amazing without it, as we’ve done it both ways and they are both equally good.  You can add an extra can of beans if you are not using the veggie ground.

Finally, this makes a HUGE amount of chili.  We always prepare it in our huge chili pot, and freeze, freeze, freeze! It makes amazing leftovers, and takes the stress out of figuring out what’s for dinner.  Simply reheat on the stove top whenever you’re in the mood for a big bowl of chili. Now, if you don’t want to make enough for an army, go ahead and scale down the recipe by half.  You will still end up with enough to serve about 6 people.

Ultimate Vegan Chili

Ultimate Vegan Chili
Serves 10
A delicious and warming vegan chili that is nutritious and packed with protein. A recipe large enough to freeze for those nights you just don't feel like cooking.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 2 tablespoons olive oil
  2. 5 medium onions, chopped
  3. 4 large carrots, chopped
  4. 6 celery stalks, chopped
  5. 4 cloves garlic, finely chopped
  6. 3 1/2 cups diced tomatoes (fresh or canned)
  7. 2 1/2 cups red kidney beans (canned/drained or dry/soaked/cooked)
  8. 2 1/2 cups black beans (canned/drained or dry/soaked/cooked)
  9. 1 1/2 cups organic corn niblets
  10. 2 packs (12oz each) meatless veggie ground (optional; can substitute with an extra can of beans of choice)
  11. 6 tablespoons chili powder
  12. 1 1/2 cups chopped fresh cilantro (plus torn leaves for topping)
  13. 2 teaspoons sea salt
Instructions
  1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook for 2 more minutes. Add the tomatoes, beans, corn, veggie ground, chili powder, cilantro and salt. Stir well and simmer over low heat, stirring occassionally.
  2. The chili will thicken and be ready in 40 minutes, but if you have time to allow it to cook longer, the flavours will be even better (approx. 1 hour, 30 minutes is great).
  3. Serve in bowls and garnish with torn cilantro leaves and a side of organic tortillas if you wish!
Notes
  1. This chili freezes very well and is excellent for leftovers (hence the huge yield!). Store in a freezer-safe glass container until ready to use. Simply reheat in a pot on the stove top over medium heat.
Love and Lentils http://loveandlentils.com/
Ultimate Vegan Chili

 Ultimate Vegan Chili

Comments

  1. This looks divine! My husband loves spicy food but he often forgets that the kids don’t share his love – quite as much! 🙂

  2. This has so many of my favourite ingredients! Looks like a great hearty dinner idea! Thanks for sharing.

  3. Ok, you finally lured me out here with your delicious cozy meals, Sophia! 🙂 This looks amazing. And I love freezing things too for quick ready-made meals.

    • Sophia | Love and Lentils says:

      Ohh, thanks so much Audrey! I just saw this, it ended up in my junk. 🙁
      Hope you are well and thanks for stopping by! xx

  4. that looks absolutely delicious and perfect for a cold day 🙂

    https://aspoonfulofnature.wordpress.com/

  5. Hi Sophia, my husband and I love this recipe especially at this time of the year! I have included this recipe on my blog as part of “My TOP 3 Healthy and Homemade Freezer Meals” 🙂 Thank you for the inspiration!

  6. Kelly says:

    Hi I’m planning to make this and it looks amazing. But I’m confused about the 5 medium onions. Is that a typo?

    • Sophia | Love and Lentils says:

      Ha 🙂 This recipe makes a huge amount, the idea is to freeze for later meals. It will make at least 10 servings with the recipe. You can certainly scale it down by half if you wish to.

  7. Maxeen says:

    do you need to drain the beans?

Trackbacks

  1. […] This chili combines all the ingredients you can put in a chili, without the meat of course. It doesn’t matter if you are vegan or not, this chili will leave you wanting for more. You can check out the detailed recipe here. […]

  2. […] 41. Ultimate vegan chili by Love and Lentils. This chili recipe will make enough food for several meals  – lots to freeze and eat whenever you’re in need of a quick, hearty dinner. […]

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