Micah A. Leal
Active Time:
20 Mins
Total Time:
1 Hour 55 Mins

This vegan recipe is flavored with the spices and seasonings of a traditional chili, but instead of meat, the recipe calls for additional beans and chickpeas for heartiness. Chopped red bell pepper cooks with the onion, celery, and carrot for an additional sweet element, and smoked paprika adds a smoky edge to the warm flavors of chili powder and cumin. Eat this chili with tortilla chips or vegan crackers for a satisfying bowl of meatless chili.

How to Make It

Step 1

In a Dutch oven or heavy-bottomed pot with a lid, heat 3 Tbsp. olive oil over medium-high. Add onion, carrot, celery, and bell pepper. Cook over medium-high until soft, stirring occasionally, about 10 minutes.

Step 2

Add 1 Tbsp. olive oil, garlic, tomato paste, chili powder, cumin, paprika, and oregano. Stir and cook for another minute. Season generously with salt and pepper.

Step 3

Add tomatoes, vegetable stock, vinegar, and beans. Stir and bring to a boil. Reduce heat to low, and season again to taste with salt and pepper. Cover and simmer for 1 1/2 hours. Garnish with picked cilantro leaves, sliced green onions, and slices of fresh avocado.