A chili using no meat, eggs or dairy products. Tastes great in a bread bowl and is easy to make! This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream. This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream.
To elevate this vegan chili, consider blooming your spices (like chili powder, cumin, and smoked paprika) in the oil with the aromatics before adding liquids; this deepens their flavor profile. Ensure vegetables are fully tender for a smooth texture base. While the recipe suggests an hour, allowing the chili to simmer longer, even up to 2-3 hours on low heat, significantly enhances flavor integration and richness. For a more complex mouthfeel, add a can of fire-roasted tomatoes or a smoky element like chipotle in adobo. Balance the acidity with a pinch of sugar or a splash of maple syrup. Finish with fresh cilantro and a squeeze of lime juice right before serving for a vibrant lift. Don't skip rinsing canned beans thoroughly to reduce sodium and improve taste.