Homemade Vegan Chili with Mixed Beans 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;
Since 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. 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.
Homemade Vegan 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 chili that everyone will love.
Homemade Vegan Chili with Mixed Beans makes 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 your Homemade Vegan Chili not to 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.
Now let’s start at the beginning and pull out that stockpot!
Homemade Vegan Chili with Mixed Beans
Homemade Vegan Chili with Mixed Beans is comforting and full-flavored all at the same time.
- 1 pound beans dried, mixed varieties - you can buy pre-mixed or mix your own
- 1 tablespoon extra virgin olive oil
- 1 onion small
- 4 cloves garlic finely chopped
- 4 cups vegetable broth low sodium, if you like
- 29 ounces tomatoes 2 14.5 ounce cans, crushed tomatoes fire roasted - the measurement can be a little over or a little under
- 8 ounces tomato sauce
- 6 ounces tomato paste
- 2 tablespoons Worcestershire sauce vegan
- 2 tablespoons chili powder
- 2 teaspoons cumin ground
- 1 1/2 teaspoons oregano dried
- 1/4 teaspoon cloves ground
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt
The night before:
Rinse beans and place in a large stockpot. Cover with water by about 2 to 3 inches.
Let soak overnight - the beans will swell.
The next morning:
Drain the beans and place back into the stockpot.
Heat oil in a skillet to medium high.
Saute onion until translucent - about 10 to 15 minutes.
Add garlic and saute another minute. Add mixture to the beans in the stockpot.
Add vegetable broth, dice tomatoes, tomato sauce, tomato paste and Worcestershire sauce. The beans should be covered by a couple of inches of liquid. You can add more vegetable broth or water. Stir well.
Add the remaining ingredients and stir well.
Cover and bring to a boil and then remove the lid.
After it comes to a boil turn down the heat and simmer very very low. So low you can barely see the liquid moving. Don't put the lid back on. It becomes much more flavorful with the lid off.
If the liquid cooks down where the beans are not submerged then add some water. If you add more liquid you'll have to cover again, raise the heat to a boil and then turn it down immediately. Uncover. Make sure your heat isn't too high.
Cook for one hour and check the beans. You want them tender If not done yet then cook longer. You shouldn't need to cook longer than 1 1/2 hours.
Taste for seasoning and add more salt if necessary. It's probably perfect.
Freezers up to 3 months and tastes great after reheating.