I remember one particularly chilly autumn evening, huddled around a campfire with friends up in the North Georgia mountains. The air was crisp, leaves were turning vibrant shades of red and gold, and everyone was sharing stories of their favorite adventures. As the sun dipped behind the peaks, casting long shadows across the landscape, a friend pulled out a steaming pot of chili. The aroma alone was enough to make our mouths water, but the first bite? Pure heaven! It was spicy, flavorful, and incredibly comforting – the perfect fuel for our storytelling and laughter. That night, I vowed to recreate that chili at home, but with a vegan twist. After many trials, tweaks, and taste tests, I landed on this recipe, and I can't wait to share it with you! This Spicy Vegan Chili with Red Pepper Flakes captures the warmth and hearty flavors of traditional chili, but it's packed with plant-based goodness. Perfect for a chilly evening, a casual get-together, or meal prepping for the week, it's a dish that's sure to satisfy.
The star of this recipe is, of course, the spice! The red pepper flakes add a delightful kick that warms you from the inside out, but don't worry – you can easily adjust the amount to suit your preference. I've also included a blend of chili powder, cumin, and smoked paprika to create a rich and complex flavor profile. The combination of kidney beans, black beans, and corn provides a hearty and satisfying texture, while the diced tomatoes and vegetable broth create a luscious, saucy base. What’s amazing, too, is how forgiving this recipe can be. Sub in your favorite beans, add more veggies, or even play around with different spice combinations. This dish is an invitation to get creative in the kitchen and make it your own.
Required Equipments
- Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
Spicy Vegan Chili with Red Pepper Flakes: Frequently Asked Questions
Spicy Vegan Chili with Red Pepper Flakes
Warm up with this hearty and flavorful Spicy Vegan Chili, packed with plant-based protein, aromatic spices, and a delightful kick of red pepper flakes. It's the perfect comforting meal for a chilly day!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Aromatics: Dice the onion and mince the garlic. Set aside.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Incorporate Spices: Add the chili powder, cumin, smoked paprika, oregano, and red pepper flakes to the pot. Stir well and cook for 1-2 minutes, allowing the spices to bloom and release their flavors. Be careful not to burn them; burnt spices can make the chili taste bitter.
- Add Tomato Paste: Stir in the tomato paste and cook for another 2-3 minutes, stirring constantly. This step adds depth and richness to the chili.
- Add Remaining Ingredients: Pour in the diced tomatoes (with their juices), vegetable broth, kidney beans, black beans, and corn. Stir well to combine all the ingredients.
- Season: Season the chili with salt and black pepper to taste. Remember that the flavors will meld and deepen as it simmers, so don't be afraid to be generous with the seasonings.
- Simmer: Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to 1-2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together and the chili will thicken.
- Adjust Consistency: If the chili becomes too thick during simmering, add a little more vegetable broth to reach your desired consistency. If it's too thin, simmer uncovered for a bit longer to allow some of the liquid to evaporate.
- Taste and Adjust: Give the chili a final taste and adjust the seasonings as needed. You may want to add more salt, pepper, chili powder, or red pepper flakes to achieve your preferred flavor profile.
- Serve: Ladle the spicy vegan chili into bowls and garnish with your favorite toppings, such as chopped fresh cilantro, diced red onion, avocado slices, vegan sour cream, or a squeeze of lime juice. Serve hot with a side of cornbread, tortilla chips, or crusty bread for dipping.
📝 Notes
- For extra flavor, try roasting the vegetables before adding them to the chili.
- Add a splash of apple cider vinegar or lime juice at the end to brighten the flavors.
- Serve with toppings like chopped cilantro, diced red onion, avocado, or vegan sour cream.
🍎 Nutrition
Calories: 350 kcal
Protein: 18g
Fat: 10g
Carbohydrates: 50g
Fiber: 15g
Calcium: 150mg
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