Best Vegan Chili Recipe

Dice the onion, and saute in a large dutch oven over medium-high heat with a few tablespoons of olive oil, until fragrant and golden. Lower heat to medium, add the carrots, celery and garlic, and saute 5 more minutes.

Chop the bell pepper and optional raw sweet potato and add to the pot, season with ½ teaspoon salt and continue cooking for 10 minutes, or until veggies are just tender, stirring occasionally.

While this happening, line up your spices, rinse and drain the beans. If using fresh tomatoes, dice them saving the juices.

When the veggies are just tender add the spices – chili powder, cumin, coriander, oregano, smoked paprika, cayenne, cinnamon. Toast the spices in the pot for 1-2 minutes to bring their flavors forward. Add the tomatoes (with their juices), beans and veggie broth.

Add the remaining 1/2 teaspoon salt, stir, and then cover with a lid, and simmer gently on medium low heat, for 10 more minutes or until veggies are fork-tender.

The ground nuts add depth and also thicken the chili. If leaving them out, you could blend 1-2 cups of chili in the blender and return this to the pot to thicken.

Taste, adjust, adding more salt, spices, or maple syrup as needed.

Serve with any of the following: fresh cilantro, diced avocado, scallions, pickled jalapeno, hot sauce, sliced radishes, pickled onions, vegan sour cream or vegan grated cheddar, or a drizzle of olive oil.