Homemade Vegan Chili with Mixed Beans

Homemade Vegan Chili with Mixed Beans Recipe is comforting and full-flavored all at the same time. Packed with spices too for more rich flavor.

I can never figure out when chili season is! I want to say ‘It’s chili season so get out your big cookin pot’! But this is what I’m thinking;

If it’s spring and still a little nippy get out your big pot.

If it’s summer then start that pot of chili because it’s outdoor grilling time.

If it’s fall make a big pot because it is perfect for those cozy nights and if it’s winter then it will warm you up.

Good news! It turns out every season is chili season!

A great recipe to tackle is this Homemade Vegan Chili with Mixed Beans Recipe. You start from scratch and let the stove do most of the work. It just takes a little time to get that rich flavor.

I usually buy a pound bag of mixed beans but now there are so many places that have bulk beans that it is fun to pick out the ones you especially want. You can even find organic. Pick from 4 to 8 kinds or more. Why not.

You know I’ve got another mixed beans recipe on the blog too. It’s called Barley and 5 Legume Soup Mix and first I present it as a gift option or as a pretty bean jar for yourself. But then I add the recipe.

Go over and check it out sometime. It’s pretty and delicious all at the same time.

Chili comes in many forms and grows from many a cook’s imagination. This one sprouted out of my head and it got all spruced up with spices that make a deep rich vegetarian chili recipe that everyone will love.

 

 

A great potluck dish too!

Whether it’s at church or a neighbors house your pot will be emptied along with the bowl of crusty bread that someone else brought.

Community is important and I am, right now, in a new community. I’m looking forward to future potlucks.

If you just shared this vegetarian chili recipe not too long ago there is another crowd pleaser that you might like to take along. It’s  Slow Cooker Black Bean Chili and you can even cook it overnight in the slow cooker.

I will often make chili in a crock pot but I haven’t used an instant pot yet. I’m sure you could do that without canned beans too. I think I’ll give it a whirl with dried pinto beans and flavor it up.

Basics that I think I always use is to add onion and canned tomatoes (they could be fresh though). Something different might be red bell pepper and smoked paprika,  They just make it into the next recipe too.

Now let’s start at the beginning and pull out that stockpot!

How Do You Make Chili From Scratch?

It all starts with the beans. You can go with one c=variety or make a mix. They’ve also been making mixes since the 60’s so just look down on the bottom shelf and pick up a mix.ringing to a boil. Cook on medium high for

There are two ways to prepare your beans. You can soak them overnight or you can do the quick method which is covering your beans with water by a couple of inches and bringing to a boil. Cover turn off the heat and let sit for one hour. Now You’re ready to continue with the recipe.

Drain beans whether you’ve soaked overnight of took advantage of the quick method.

Now start following your recipe. You may add water and/or broth. One way or the other you’re on your way to homemade vegetarian chili from scratch.

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Is It Better to Presoak Beans or to do the Quick Method?

• There are divided opinions.
• Some say pre-soaking is for releasing some of the enzymes that cause gas in humans and also to just plain clean the beans. They say the quick method also does this.
• They have learned that you’ll still have gas. People are different and the degree of your suffering (or others) just has to do with how your body deals with the situation.
• Not all beans need to be pre-soaked – at all. Black beans have thin skins and never need to be pre-soaked.
• As far as taste, there is a small difference in how good the beans are with the two different methods. The quick method pulls ahead in opinions over the years. It is slight but some people say the quick method leaves a better tasting bean dish.
• I almost always pre-soak because I’m not able to take advantage of the extra time it takes during the day to do the quick method. I think this is true for a lot of people.
• The good thing is both methods are delicious. Just do what works for you and your dish will be wonderful!

I’ve got to slide in another picture of a different and delicious chili. It’s on the blog and it is for Caribbean Chili and has veggies added too.

 

Looking pretty good, eh? Now let’s get back to a classic chili with mixed beans. Check it out!

 

So there you’ve have it. A mixed bag of deliciousness. Four different vegetables and lots of spices to make a great bowl of comfort food.