This loaded vegan chili is delicious fusion of ingredients that range the spectrum from sweet, spicy and earthy to buttery and savory. We employ a simple technique to release the flavors from our secret weapons: guajillo and chipotle chilies. We’re sharing with you how to create this wholly plant-based dish from scratch in under an hour!
Fun fact: did you know that the origin of Chili is disputed? Some say it’s of Mexican origins. Others say it’s the creation of the Spanish, namely the Canary Islands. Some point to the Ute Indians. But most food historians actually agree that Chili originated in Texas! No matter who created it, we are just so glad they did because we love this loaded vegan chili in this house! We especially love it’s versatility and customization.
Our secret weapons
There are traditional ingredients and then there are some very out-of-the-box ingredients that we have seen used over the years: chocolate, beer, peanut butter, coffee and more. Here at the Whole Scoop, we’ve got a more traditional plant-based take on Chili but we have a certain method to bring out the aromatic and sweet and tangy flavors of our secret weapons: dried guajillo and chipotle peppers.
The drying process of the peppers is not only a way to preserve them, but it’s also a way to enhance the flavor and that’s why we prefer the dried peppers as opposed to fresh. As the water content is evaporated in the drying process, you’re left with a very concentrated taste in the pepper. We’re taking advantage of that intense and bold chili flavor and suffusing it through our Chili.
Many recipes called for the grinding of dried peppers into a powder which can sometimes result in a gritty bowl of Chili. We use a different method to extract the rich and bold flavors from the peppers: we rehydrate them! We blend them with broth, vinegar and a little sweetness to help rehydrate and then blend the peppers down to a paste which is much more conducive to a melded and incorporated bowl of Chili.
The Beans
For our recipe, we’re also using canned beans and a simple pot. No dried beans and no crock pot.
First, dried beans need to be soaked over night to make them workable for a recipe so that automatically adds another (long) step to the cooking process.
Second, beans have lectins. Lectins are carbohydrate-binding proteins found in plants and animals, with a good percentage of them found in legumes, beans and some grains. If not boiled down appropriately, they can cause gastrointestinal discomfort, bloating and abdominal pain. But don’t be nervous by this! This is just a self defense mechanism for the plant. Lectins are very easily eliminated when cooked and prepared properly!
When working with dried beans, it’s important to soak them and then boil them on high heat for 5-10 minutes! Since beans, legumes and grains have been shown to be so beneficial for human health and nutrition and since lectins are so easy to break down, there’s no reason to not include beans and legumes in your diet!
Canned beans have already been soaked and boiled before being canned so lectins in canned beans are very low in amount. Making chili in a crock pot (which is typically lower heat) with dried beans, even soaked overnight, doesn’t effectively reduce/eliminate lectins. For ease, speed and convenience, we’re working with canned beans! Low in lectins and then even further lowered by our high heat cooking in a simple pot! Plus, who wants to wait 4 hours for chili when you can get the same (or better) incorporated and melded flavor in under an hour?!
When can I use the crock pot?
As I mentioned above, I don’t recommend actually cooking the chili in a crock pot due to lectins and also, because it’s just easier this way. However, you can absolutely serve the chili in a crock pot! Not only is it a more elegant serving style than out of a pot, but the crock pot will keep your chili warm which is essential for the best taste! To accompany our chili, we typically serve with sliced avocado, vegan cheese, tortilla strips, vegan sour cream, fresh cilantro, fresh chives and more.
Loaded Vegan Chili
Ingredients
- 1 8oz can of tomato sauce
- 2 dried guajillo chilies
- 2 dried chipotle chilies
- 2 tbsp apple cider vinegar
- 2 cups vegetable broth
- 1 tbsp sugar or maple syrup or agave syrup
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 15oz can of beans black, pinto or kidney (mix and match)
- 1 15oz can or corn or 2 cups frozen corn
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste
- 1/2 tsp cayenne pepper optional for extra spicy
Topping Ideas
- diced avocado
- tortilla strips or chips
- vegan sour cream
- vegan cheese
- scallions or chives
- fresh cilantro
Instructions
- Add tomato sauce, all dried chilies, apple cider vinegar, veggie broth and agave/maple syrup/sugar to a blender and blend on high until well incorporated and smooth.
- In a big pot, simmer the diced onions and garlic in olive oil until soft and translucent, about 3-5 minutes.
- Add canned beans (with some of their juice from the can), tomato/chilli sauce mixture, corn, and all spices and stir well. Bring to a boil.
- Once boiling, reduce heat to medium-low and simmer 35-45 minutes until all ingredients incorporate well and sauce thickens.
- Serve in a bowl and add your favorite toppings!
Did you make this? Leave a comment below and share a picture on Instagram with the hashtag #thewholescoopblog
