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Vegan chili is a favorite comfort food around America. This vegan chili with a WFPB (whole food plant based) option is not only vegan, but also has the option to not add oil or processed foods unless you choose to add the optional TVP as a vegan “ground beef” or extra toppings. Not only is chili a tasty and satisfying meal, but it also offers a range of health benefits. In this post, we’ll discuss some of the health benefits of WFPB chili and tips for making the perfect batch at home.
Benefits of vegan chili
High in Nutrients: One of the main benefits of vegan chili is that it is packed with nutrients. Beans, which are a staple ingredient in vegan chili, are a great source of plant-based protein and fiber. They are also rich in vitamins and minerals such as iron, zinc, and B vitamins.
Helps with Weight Management: As vegan chili is made with whole, plant-based ingredients, it is low in calories and fat while being high in fiber. This means that it can help you feel full and satisfied for longer, which can aid in weight management.
Good for Digestion: The fiber in vegan chili can also help promote healthy digestion. It can help regulate bowel movements and prevent constipation.
Helps Lower Cholesterol: Since vegan chili is free of any animal products, it is naturally low in cholesterol. Beans are also known for their ability to lower cholesterol. Vegan chili can help lower your overall cholesterol levels and reduce your risk of heart disease.
Tips for Making the Perfect Vegan Chili
Experiment with Different Beans: My favorite beans to use are a combination of black beans, kidney beans, cannellini or great northern beans (white beans, and pinto beans. But don’t be afraid to try other types of beans such as chickpeas or lentils! All beans offer different textures and flavors that can add a unique twist to your chili.
Add Your Favorite Vegetables: This recipe only calls for onions, but you can add your favorite vegetables such as peppers, carrots, or sweet potatoes, or green chiles for added flavor and nutritional benefit.
Don’t Forget Toppings: Some of my favorite toppings are vegan shredded cheddar cheese, vegan sour cream, cilantro, chopped green onion, and fritos. If you are strictly WFPB, choose cilantro or green onions and an oil-free sour cream.
Blend! After you are done cooking your chili by your preferred method (stovetop, instant pot, or crockpot,) transfer about ¼ of the soup to a blender, or use an immersion blender right in the pot, and blend a small portion of the soup. Return the blended soup to the pot and stir to combine. This step is optional but oh so delicious! It adds the perfect creaminess to your chili.
Conclusion
Vegan chili is a delicious and healthy dish that is the both comforting and satisfying. In addition, it’s packed with nutrients and fiber, making it the perfect meal. With these tips, you can easily make a delicious batch of vegan chili at home.
Pick up your instant pot on Amazon here to make this chili and many other dishes super convenient. My favorite thing to make in my instant pot is vegan yogurt–so easy and so delicious!
314-ounce cansbeans of choice, drainedblack, pinto, kidney, or white beans
114-ounce candiced tomatoes
18-ounce cantomato sauce
1cupfrozen or fresh sweet corn
2tbspsmall TVP piecesoptional
1tbspchili powder
1tbsptaco seasoningoptional, depending on heat preference
saltto taste
Instructions
Instant Pot Directions:
Add all ingredients to the instant pot. Cook on high pressure 10 minutes with pressure valved to sealing. Allow pressure to naturally release then open lid. Blend 1/4 of the soup and return to pot for a rich and creamy chili.
Garnish with green onions, cilantro, corn chips, cheddar cheese, and vegan sour cream as desired.
Stovetop Directions:
In a large saucepan on the stove, bring vegetable broth or water to a boil. Add in onion and garlic and reduce heat to a simmer. Cook until onion begins to appear translucent.
Open and drain liquid from beans. Mix into saucepan beans, diced tomatoes, tomato sauce, corn, onion powder, chili powder, taco seasoning, and salt. Cook on medium heat for 15-20 minutes.
Blend 1/4 of the soup and return to pot for a rich and creamy chili.
Garnish with green onions, cilantro, corn chips, cheddar cheese, and vegan sour cream as desired.
Crockpot directions:
Add all ingredients to crockpot. Cook on high 4 hours or more, or low 12 hours or more.
Blend 1/4 of the soup and return to pot for a rich and creamy chili.
Garnish with green onions, cilantro, corn chips, cheddar cheese, and vegan sour cream as desired.
Each bite of this hearty chili is packed full of aromatic spices, beans, tomatoes, and green chiles and is the PERFECT antidote for a blustery fall day. Plant-based ground ups the protein ante, giving each serving over 25g of protein.
This Easy Vegan Chili Recipe is healthy, hearty, and a perfect cozy meal for chilly days! It's packed with protein and fiber thanks to beans & veggies. What's your go-to cozy rainy day food? For me it's chili.
I think this may be the third iteration of Trader Joe's vegetarian (really vegan) chili. — at one point, they swapped out the soy for sunflower protein, and now peas are having their day in the sun. So, if you have allergies or sensitivities to peas, proceed with caution.
Meat alternatives are growing in popularity. More and more consumers are questioning the consumption of meat and the effects that our diets have on animals, the environment, and our health. ...
bulgur or quinoa - inexpensive and usually easy to find in the bulk bins at the grocery store, bulgur adds even more of a ground meat texture to vegan chili.
Lentils, beans (kidney, black, chickpeas), peas, and soybeans are all excellent sources.Aim for 1-2 cups cooked legumes daily. Tofu and Tempeh: Made from soybeans, these versatile options can be incorporated into stir-fries, scrambles, curries, or baked. A half-cup serving of tofu or tempeh packs a protein punch.
Stomach health: Multiple studies have shown that capsaicin inhibits acid production in the stomach, which may help prevent ulcers. Gut health: Perhaps surprisingly, spicy foods can have a calming, anti-inflammatory effect in the gut and improve the microbiome.
Leftovers: This chili will keep in the fridge for about 4-5 days, and also freezes well. Instant Pot version: Use the sauté feature and cook your onion and garlic, then add the rest of the ingredients (except the tofu, bake that in the oven like normal).
Kidney beans are, in my opinion, the best for vegetarian chili. Raw beans, however, contain high amounts of phytohemagglutinin, meaning that if you purchase dried kidney beans, you must pre-soak and boil them before consumption. Canned beans, however, are pre-cooked and are perfectly fine to eat.
Immerse your taste buds into something truly unique with Pacific Foods® Organic White Bean Verde Chili. This vegan chili features white beans, chickpeas and farro. Roasted poblano peppers, tomatillos and a hint of lime round out the flavor for a bright, zesty twist on classic chili.
Chick-fil-A offers a few options for those times you need to feed a bunch of hungry vegans at once. Does Chick-fil-A offer vegan chicken? No, there is no vegan chicken. But since other fast-food chains have introduced plant-based substitutes for chicken, we might see this at Chick-fil-A before long.
For those of us who may not be too fond of the texture or flavor of beef, you can use ground turkey or chicken for a protein substitute that is just as delicious.
Some whole foods, such as beans, lentils, chickpeas, and mushrooms, contain protein or have a meaty texture and can work well as meat substitutes. Food manufacturers often include these types of food in their vegetarian and vegan products.
Make a cornstarch slurry: Mix together 1 tablespoon each of cornstarch and cold water, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.
If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
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