So good even the non-vegans will be obsessed! The ultimate hearty chili!
I don’t know about you, but in my family chili has always been a football night staple that just reminds me of cozy Sunday nights 🙌 But, of course, that chili wasn’t vegan and didn’t have four bean varieties (I know there are some bean haters out there, but I loooove beans so the more the merrier)! So, I decided to make this delicious veganized version. With the use of mock meat and familiar flavors, even my non-vegan family loved this stuff!
Like most soups and stews, this tastes better the longer you let it simmer. I know not everyone has time in the middle of the day to start their dinner, but if you do, I highly suggest letting this chili cook for a couple of hours. It really locks those delicious flavors in!
If you’re kind of a low-key “junk” (hate using that term because any food that serves a purpose for you, emotionally or physically, is good) food vegan like me, you best believe this chili tastes UHMAZING on vegan hot dogs, nachos, etc.!
This chili is:
– delectable
– suuuuper flavorful
– simple to make
– and always a hit!
Let’s get cooking!
World’s Best Vegan Four Bean Chili
How to make your house warm and smell good in just a few easy steps 🤤!
Prep Time: 5 mins – Cook Time: 40 mins+ – Yield: 8-10 bowls
Ingredients:
– 1 tbsp vegetable oil
– 1 can (15 oz) of kidney beans
– 1 can (15 oz) of black beans
– 1 can (15 oz) of lima or butter beans
– 1 can (15 oz) of pinto beans
– 2 cans (15 oz) of diced tomatoes
– 1 yellow (or white) onion; diced
– 4 cloves of garlic; minced
– 4 stalks of celery; chopped into pieces 1/3″ thick
– garlic powder, cumin, salt, pepper, and cayenne pepper to taste (I suggest at least ~1 tsp of each)
– 16 oz package of Beyond Plant-Based Ground Beef (you can use another brand if you prefer)
– 1 cup of vegetable broth
Instructions:
- To a large pot on medium heat, add oil, garlic, onion, and celery. Cook (while stirring occasionally) for around 5 mins., or until the onion becomes translucent.
- Then, add the spices and beef substitute. Use a spoon or spatula to break the “beef” piece into crumbles.
- Now, add all of the rest of the ingredients. Bring to a boil with the lid on.
- Once the chili comes to a boil, turn the heat down low and simmer for at least half an hour. Ideally you would let this simmer for a couple of hours, but not everybody has that kind of time.
- Turn off the heat, serve with avocado or vegan sour cream and green onions (or whatever you like, those are just my suggestions), and enjoy!
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