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Healthy, low fat, and delicious vegan chili in a pot with a wood spoon

HEARTY VEGETARIAN CHILI CON CARNE

A thick and hearty, meaty and delicious chili that's 100% vegetarian.
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Course: Entree, Main Course, Soup
Cuisine: American, Vegan
Keyword: chili with cauliflower, vegan chili, vegetarian chili
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8 Servings
Calories: 221kcal
Author: Linda Meyer

Ingredients

  • 1 tablespoon avocado oil (optional)
  • 1 large red onion finely diced
  • 1 medium cauliflower stem removed and finely chopped
  • 1 large jalapeno pepper seeds removed and finely diced
  • 3 garlic cloves minced
  • 26 ounce crushed tomatoes
  • 3 cups water
  • 2 cups kidney beans, see note
  • 2 cups black beans
  • 2 cups light red kidney beans
  • 3 tablespoon ground chili powder
  • 1 tablespoon plus 2 tsp (5 g) ground cumin
  • 2 teaspoon chipotle chili powder
  • 2 tablespoon vegan Worcestershire sauce (we us Annie’s brand)
  • 1 bay leaf
  • 2 teaspoon ground sea salt, or more if desired
  • Black pepper to taste

TOPPINGS

  • Shredded vegan cheese
  • Diced onion
  • Diced tomato
  • Guacamole or avocado slices

Instructions

  • In a large dutch oven/chili pot, heat the oil (optional) and sauté the onion, jalapeno, and cauliflower on medium-low heat until the onion is soft and translucent. Approximately 5 to 8 minutes. If you opt out of the oil, dry cook the veggies and add 1 to 2 tbsp (15 to 30 g) of water to deglaze the pan if they stick. Add the garlic and cook for 1 to 2 minutes. Don’t let the garlic burn or you’ll end up with a bitter chili.
  • Add the tomato, water, beans, spices, Worcestershire sauce, bay leaf, salt and pepper and stir to completely combine. Bring to a boil.
  • Reduce the heat to a low simmer and cook uncovered for at least three hours, or until thick and hearty. Stir frequently to avoid scorching the bottom.
  • Top with your favorite topping.

Notes

The Nutrition Facts are an estimate only.
NOTE: If you don’t want to use three different types of beans (we like the different taste and textures in our chili) we suggest using kidney beans only. Notes NOTE: If you don’t want to use three different types of beans (we like the different taste and textures in our chili) we suggest using kidney beans only.

Nutrition

Calories: 221kcal | Carbohydrates: 38g | Protein: 12g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 930mg | Potassium: 899mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1315IU | Vitamin C: 19.8mg | Calcium: 103mg | Iron: 5.4mg