Ingredients
1 yellow onion chopped
1 red bell pepper chopped
1 Anaheim chile pepper chopped
2 jalapeno peppers chopped
1 zucchini diced
2 carrots diced
3 stalks celery diced
4 garlic cloves minced
¼ cup Worcestershire sauce I used Annie’s Vegan Brand
1 teaspoon garlic powder
12 ounces IPA beer (I used a Michigan favorite, Bell’s Two Hearted)
28 ounces POMI chopped tomatoes
14.5 ounces fire-roasted diced tomatoes
12 ounces tomato paste
2 Tablespoons chili powder
1 tablespoon chipotle pepper sauce I used Cholula
2 Tablespoons ground cumin
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon black pepper
4 cups organic vegetable broth
14 ounces Boca crumbles optional
3 cans dark kidney beans or beans of choice
1 large sweet potato diced small
Garnish
Chopped avocados
Diced grape tomatoes
Diced jalapeños
Cilantro
Vegan sour cream
Instructions
Crockpot
In an 8-10 quart crockpot, add all ingredients.
Stir all ingredients together
Cook on high for 4 hours or low for 8 hours
Stovetop
In a large soup pot, saute onions and garlic until translucent.
Add the Bocca crumbles and ½ cup of the veggie broth.
Saute until browned.
Add the rest of the ingredients
Stir
Bring to a boil, then reduce to simmer, and cover.
Allow simmering for about 90 minutes
Notes
When I make classis vegan chili, I still have to add all the veggies, even if you don’t see them. I’m a vegan, after all.
For that reason, I diced every vegetable in the chili recipe small, using the small blade on my favorite veggie chopper.
As a result, everyone thinks they are eating a thick, meaty chili when they are eating a rainbow of veggies.
I used zucchini, carrots, onions, sweet potato, celery, peppers, and tomatoes for this classic vegan chili recipe.
To reduce prep time, and get it all done quickly, I use my favorite vegetable chopper that makes every vegetable the same tiny size.
Nutrition
Calories: 237kcal | Carbohydrates: 40g | Protein: 15g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1193mg | Potassium: 1055mg | Fiber: 11g | Sugar: 12g | Vitamin A: 6134IU | Vitamin C: 37mg | Calcium: 108mg | Iron: 7mg
https://www.kathysvegankitchen.com/wprm_print/the-best-classic-vegan-chili