I’ve been trying to perfect my vegan chili for a while now, but every time I make it I never seem to add enough spices or salt (a side effect of eyeballing my ingredients). When I made this chili, I honestly didn’t expect it to be so flavorful. I did keep adding chili powder though in the hopes that it would actually have a chili flavor this time. And it worked!!
I also decided to throw in some nooch this time, because who doesn’t love nutritional yeast? It adds a bit of a cheesy, creamy-like flavor and, depending on the brand you buy, can also be fortified with some great vitamins and minerals (like B12!!). If you don’t have any nutritional yeast then you can omit it and I’m sure it will still taste good – however, if you’re vegan/cook a lot of vegan food, you should definitely think about buying some nooch! It goes great in cheeze sauces and complements tomato flavors really well too!
I added bell pepper and zucchini to this chili because I had a lot of them, but feel free to omit or add in any other veg you have! I think mushrooms would also be really good in this 🙂 Also, feel free to omit the vegan sausage, or use crumbled tofu or tempeh. You may also switch up the beans or add in pinto beans if you’d like. I recommend serving this chili with rice or cornbread (or both 🙂 and some avocado/guac to complete the meal.
- 1 package (14oz) vegan sausage*
- 2 cans of black beans
- 1.5 onions, diced
- 2 medium-sized carrots, sliced
- 2 celery
- 5 cloves of garlic
- 1 bell pepper
- 2 small zucchinis
- 1 small can of tomato paste
- 1 15oz can of tomato sauce
- 2 tbsp sweetener of choice (maple syrup, sugar, etc)
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tbsp smoked paprika
- 1/4 tsp turmeric
- 1/4 c nutritional yeast
- juice from 1/2 lemon
- 2 tsp dried parsley
- salt** and pepper to taste
- 2-3 cups vegetable stock, depending on how thick you want it
- Chop veggies.
- Add onion and garlic to a pot and cook (either with oil or water) until the onions become translucent. If using, add vegan sausage and crumble it up to resemble ground meat.
- Add carrots and celery and cook for a few minutes, until they become slightly soft.
- Add zucchini and bell pepper and cook for 1-2 minutes.
- Add in black beans, tomato paste, tomato sauce, sweetener, lemon juice, seasonings, and vegetable stock. Bring everything to a boil and then cover and simmer for 30-40 minutes until everything is cooked and thickened.
* This is optional. I used Lightlife’s veggie sausage to add extra protein and “meatiness”, but it is not necessary!
** I used 2 tsp of Better Than Bouillon vegetable base and mixed with water to make a vegetable broth. It’s a very concentrated seasoning that’s already quite salty, so I didn’t add any extra salt. However, as tastes differ, I recommend tasting and adjusting as you cook.