Kickass My Sacred Vegan Chili

The aroma of chili simmering on the stove takes me back to my student days, huddled around a tiny table with friends, sharing stories and laughter. We were perpetually broke, but a big pot of chili, packed with whatever vegetables we could scavenge, always brought us together. This vegan version, born from that same spirit of resourceful deliciousness, is a tribute to those simple, joyful moments. It’s not just food; it’s a hug in a bowl, a reminder that the best things in life are often the easiest to create.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 4-8
• Dietary Type: Vegan

Ingredients

• 2 tablespoons olive oil (or spray cal or buttery light)
• 2 onions, chopped
• 2 bell peppers (any color, but red is nice), chopped
• 150g carrots, chopped into little dice
• 3 garlic cloves, minced
• 2 (400g) cans plum tomatoes, mashed a bit
• 2 tablespoons tomato paste
• 2 vegetable bouillon cubes
• 1 green chili (or 1 tsp strong chili powder, adjust to taste)
• 425g kidney beans, drained and rinsed
• 125g mushrooms, chunky chopped
• 125g celery, sliced ribs (optional)
• 125g parsnips, chopped into dice (optional)
• 125g courgettes (zucchini), chunky chopped (optional)
• 15g cocoa powder (or dark grated chocolate)
• Salt and pepper to taste

Equipment Needed

• Large pot or Dutch oven
• Knife and cutting board
• Measuring spoons and cups

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and fry for 5-10 minutes, or until translucent. Stir occasionally to prevent burning.
2. Add the minced garlic and fry for another two minutes, stirring constantly to prevent burning. The garlic should become fragrant.
3. If using, add the celery and sweat for five minutes with the lid on, adding more oil or a little water if needed to prevent sticking. “Sweating” means cooking gently to release moisture and flavor.
4. Add the carrots and repeat the sweating process for another five minutes with the lid on, adding more oil or a little water if needed.
5. If using, add the parsnips and repeat the sweating process for another five minutes with the lid on, adding more oil or a little water if needed.
6. Add the bell peppers and repeat the sweating process for another five minutes with the lid on, adding more oil or a little water if needed.
7. Add the mushrooms and repeat the sweating process for another five minutes with the lid on, adding more oil or a little water if needed.
8. If using, add the courgettes (zucchini) and repeat the sweating process for another five minutes with the lid on, adding more oil or a little water if needed. The general principle is to add harder vegetables first and softer vegetables later, allowing the flavors to develop gradually.
9. Add the mashed plum tomatoes, tomato paste, and chili (either fresh or dried). Crumble in the vegetable stock cubes and add a little water (about 2 tablespoons).
10. Also add the kidney beans. Season generously with salt and pepper. Add the cocoa powder or grated dark chocolate, if using.
11. Simmer for 10 minutes on low heat with the lid off. This allows the flavors to meld and some of the excess liquid to evaporate.
12. Continue to simmer until the chili has reduced to your desired consistency. The longer it simmers, the richer the flavors will become. Stir occasionally to prevent sticking.
13. Serve hot, sprinkled with vegan cheese, a dollop of vegan yogurt (plain, like Alpro), and a generous spoonful of guacamole. Serve with nachos for a complete meal.

Expert Tips & Tricks

• Layering Flavors: The key to a great chili is layering the flavors. Sweating the vegetables in stages allows each one to release its unique flavor profile.
• Chili Power: Adjust the amount of chili powder or fresh chili to your preferred heat level. Remember that the chili flavor will intensify as it simmers.
• Don’t Skip the Cocoa: A little bit of cocoa powder or dark chocolate adds depth and richness to the chili, without making it taste like chocolate. Trust me on this one!
• Vegetable Broth Boost: For an even deeper flavor, use vegetable broth instead of water when simmering the chili.
• Spice it up: Experiment with different types of chilies for a unique flavour experience. Smoked paprika can also add an extra layer of depth to the chili.

Serving & Storage Suggestions

This chili is fantastic served hot with your favorite toppings. Consider adding a dollop of vegan sour cream, chopped cilantro, or a squeeze of lime juice. For a complete meal, serve with tortilla chips or cornbread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in individual portions for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave, adding a little water if needed to prevent sticking.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	12g	18%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	500mg	21%
Total Carbohydrate	45g	15%
Dietary Fiber	14g	56%
Sugars	15g
Protein	12g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free: This recipe is naturally gluten-free, but be sure to check the labels of your vegetable bouillon cubes to ensure they are gluten-free.
• Bean Variations: Feel free to substitute different types of beans, such as black beans, pinto beans, or cannellini beans.
• Sweet Potato Addition: Add diced sweet potato for a touch of sweetness and added nutrients.
• Spice Level: Adjust the amount of chili powder or fresh chili to your preferred heat level. For a milder chili, remove the seeds and membranes from the chili pepper before adding it.
• Smoked Flavor: Add a teaspoon of smoked paprika for a smoky flavor.
• Beer Boost: Add a cup of dark beer during the simmering stage for a deeper, more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this chili in a slow cooker?
A: Yes, you can. Sauté the onions and garlic as directed in the recipe, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.

Q: How can I make this chili spicier?
A: Add more chili powder, cayenne pepper, or chopped jalapeños. You can also use a spicier variety of chili pepper.

Q: Can I use canned beans instead of dried beans?
A: Yes, canned beans are a convenient option. Be sure to drain and rinse them before adding them to the chili.

Q: Is this chili freezer-friendly?
A: Absolutely! This chili freezes well. Store in airtight containers for up to 2-3 months.

Q: What can I serve with this chili?
A: This chili is delicious with tortilla chips, cornbread, rice, or a side salad.

Final Thoughts

This Kickass My Sacred Vegan Chili is more than just a recipe; it’s an invitation to create something delicious and nourishing with simple ingredients. Don’t be afraid to experiment with different vegetables and spices to make it your own. I encourage you to gather your favorite toppings, share it with friends and family, and savor the comforting flavors of this beloved dish. Let me know in the comments how you like it, and what changes you made!