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Vegan Chili Con Carne Recipe

Name: Vegan Chili Con Carne Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 persons
Cuisine: Mexican
Ingredients: 1 (15 oz) can Kidney Beans; 1 (15 oz) can Pinto Beans; 1 (15 oz) can Black Beans; 1/4 cup Olive Oil; 2 medium Yellow Onions, small diced; 6 cloves Fresh Garlic, minced; 1 Jalapeño, seeded & small diced (leave the seeds in if you like it hot!); 2 teaspoons Ground Cumin; 2 teaspoons Smoked Paprika; 1 teaspoon Ground Cinnamon; 2 teaspoons Chili Powder; 1/4 teaspoon Cayenne Pepper; 1 tablespoon Kosher Salt; 1/2 teaspoon Cracked Black Peppercorns; 1 pound Plant Based Ground Beef; 2 medium Carrots, peeled & small diced; 2 stacks Celery, washed & small diced; 1 Red Bell Pepper, cored, washed & diced medium; 1 Orange Bell Pepper, cored, washed & diced medium; 1 Yellow Bell Pepper, cored, washed & diced medium; 2 (14.5 oz) cans Diced Tomatoes; 1 (10 oz) can Tomato Purée; Fresh Cilantro for garnish (Optional); Tortilla Chips for serving (Optional)

URL: https://classicbakes.com/recipes/vegan-chili-con-carne-recipe

Published: Feb 26th 2022

Last updated: December 18th 2024

Recipe Author: Jennifer Dodd

Indulge in this vibrant Vegan Chili Con Carne, packed with beans, fresh veggies, and bold spices. Perfect for family dinners or chili cook-offs!

Serves

8 persons

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Ingredients

1 (15 oz) can Kidney Beans
1 (15 oz) can Pinto Beans
1 (15 oz) can Black Beans
1/4 cup Olive Oil
2 medium Yellow Onions, small diced
6 cloves Fresh Garlic, minced
1 Jalapeño, seeded & small diced (leave the seeds in if you like it hot!)
2 teaspoons Ground Cumin
2 teaspoons Smoked Paprika
1 teaspoon Ground Cinnamon
2 teaspoons Chili Powder
1/4 teaspoon Cayenne Pepper
1 tablespoon Kosher Salt
1/2 teaspoon Cracked Black Peppercorns
1 pound Plant Based Ground Beef
2 medium Carrots, peeled & small diced
2 stacks Celery, washed & small diced
1 Red Bell Pepper, cored, washed & diced medium
1 Orange Bell Pepper, cored, washed & diced medium
1 Yellow Bell Pepper, cored, washed & diced medium
2 (14.5 oz) cans Diced Tomatoes
1 (10 oz) can Tomato Purée
Fresh Cilantro for garnish (Optional)
Tortilla Chips for serving (Optional)

Instructions

Begin by rinsing all the beans well in a colander, shaking dry as much as possible

Place a 6-gallon heavy-bottomed pot onto the stovetop & turn to medium-high heat.

Once the pot is heated, add the oil & sweat the onions until they turn translucent, stirring with a wooden spoon or rubber spatula.

Add in the garlic, jalapeños & all the spices, sauté for 1 minute. This will help infuse all the flavors together.

Jalapenos being added to a pot of sauteing onions

Add in your plant-based beef, let brown for 2 minutes.

Pot with plant-based ground beef cooking

Add the carrots, celery & bell peppers, sauté for 2 minutes.

A pot with carrots, celery and bell peppers on top

Add all the tomatoes and beans to the pot, and bring the chili to simmer on medium-low heat, allowing to cook and reduce for 30-40 minutes. Stir every 5 minutes or so to avoid burning.

Once the chili has reduced, adjust the seasoning to your preference. More salt or more heat is added to the dish. To turn up the heat, add more of the cayenne pepper. If it's too hot for your taste, add a bit of sugar to help balance it out.

Time to ladle some of that hot, steamy chili into a bowl, garnishing with fresh cilantro. Serve with tortilla chips.

Two bowls of chili garnished with cilantro and tortilla chips on a countertop