This Vegan Chili Con Carne is a quick and easy vegan meal that is loaded with Protein and Fiber thanks to lots of beans and vegetables. Pinto beans, peppers, onions, carrots, three different chili spices, and lots of flavor. It’s sure to warm you up on a chilly day.
Firstly, If you follow me on Facebook or Instagram then you may remember me making this chili for years!
Always with the promise that I’d share the recipe with y’all!
I know I’m the queen of “the recipes coming soon!”
Life has gotten in the way for all of us this year which is why I haven’t shared a new recipes in months.
I’m back and over the next few weeks I have great new recipes coming your way!
Don’t forget to sign up for our newsletter so you won’t miss out!
YES, YOU’RE ON THE RIGHT BLOG!
Secondly, don’t be confused people. You’re not on the wrong blog!
Y’all my Vegan Chili Con Carne is da’ bomb! Lit? As Summer says! lol
If you’ve been following me for years you know how much I love vegan and vegetarian food.
Previously, I was vegan for two years and vegetarian for seven years.
Shocker! I know. Most folks clutch their invisible pearls when they learn this about me.
However, I kinda fell off the wagon. Literally, I fell off the vegan wagon!
VEGAN WHO? VEGAN WHAT?
Calm down y’all!!! I’m not here to convince anyone to be vegan. Oh, in case you were wondering? I am not vegan.
We tell the whole truth around here. What I am is someone who does eat an 80%-90% vegetarian diet though.
Shocker #2! lol I’ve been this way most of my life. I’ve always been the person who orders a sandwich, removes most of the meat, and eats the bread and cheese.
My family would be livid! They would say here she goes again. Hand me that meat!
They call me the “salad eater” because they know how much I love salads. I love me some vegetables people.
When has a vegan meal ever hurt anyone? I know what you’re thinking.
That’s a bold faced lie Lisa because that one time…lol
I NEED FLAVOR FAMILY?
Yes, my good people! I know you think vegan food is boring and flavorless?
Ya’ wrong though!
Lastly, this is where I step in. I’m here to bring the flavor and spice up your life!
Starting with three different dried chili powders!
Jam packed with loads of fiber and protein due to lots of beans and all of the vegetables I had in my refrigerator y’all.
Fresh jalapeno peppers, onions, carrots, and a little celery.
Don’t forget the toppings! I topped my bowl with fresh pico, green onions, with a side of my favorite chips.
You can even top it with some delicious vegan cheese! I’ve been testing out cheeses and I really enjoy the Daiya brand!
Enough of the small talk y’all! Let’s start back cooking!
Missed y’all so much!
OTHER VEGAN AND CHILI RECIPES TO TRY
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Vegan Chili Con Carne
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
Description
This Vegan Chili Con Carne is a quick and easy vegan meal that is loaded with Protein and Fiber thanks to lots of beans and vegetables. Pinto beans, peppers, onions, carrots, three different chili spices, and lots of flavor. It’s sure to warm you up on a chilly day.
Ingredients
- 4 (15 oz.) canned pinto beans, undrained
- 3 cups vegetable broth, low sodium
- 1 cup red tomato salsa
- 1 cup green chili salsa
- 1 cup onion, diced
- 1 cup bell pepper, diced
- 1 cup celery, diced
- 1 carrot, peeled, grated
- 1 jalapeno, diced
- 2 cloves garlic, minced
- 1 tablespoon New Mexico chili powder
- 1 tablespoon California chili powder
- 1 tablespoon Pasilla chili powder
- 1 tablespoon creole seasoning or seasoned salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon oregano, dried, crushed
- 2 teaspoons paprika
- 1 teaspoon black pepper
- extra virgin olive oil
For the Roux:
- 3/4 cup flour
- 1/2 cup olive oil
For the Toppings:
Vegan cheese, green onions, vegan sour cream, avocados, pico salsa
Instructions
- Mix the seasoning blend together and set aside.
- In a chili pot add a few tablespoons of olive oil over medium heat.
- Add all the vegetables minus the garlic. Cook for five minutes.
- Add the garlic and cook one minute more.
- Season with one tablespoon of the spice blend.
- Add the beans to the pot and season with one tablespoon of the spice blend.
- Mix well.
- Add broth, salsas, and remaining spice blend. Mix well.
- Prepare the roux by heating the oil over medium heat, stir in the flour, whisk for about five minutes.
- Add to the pan with the beans, mix well.
- Cook over medium low heat for about twenty minutes. Stirring occasionally.
- Add more broth if you prefer a thinner chili.
- Category: vegan
Keywords: vegan, chili, chili con carne, vegan chili, vegan soup, vegetarian chili, chili pie, chili fritos, chiili dogs,
