Vegan chili is a dairy-free, gluten-free, one-pot, wallet-friendly wonder that freezes well and (oh yeah) is also very delicious.
Onions and garlic.
Bell peppers! For a jolt of color, we like the combo of one red pepper and one green but really, whatever kind you like best will work just fine.
Beans! Black beans, kidney beans and pinto beans.
Red enchilada sauce—not exactly a “secret” ingredient, but definitely a “bang-for-your-buck” trick. Canned or jarred enchilada sauce is a flavor-giving powerhouse, adding a complex, smokey, spicy richness to this meatless chili. We always have it in our pantry.
A few simple herbs and spices! Chili powder, cumin and bay leaves.
How to Make Vegetarian Chili
Grab your favorite Dutch oven or soup pot—just anything big and simmer-y, really. Sauté onions, bell peppers, sweet potatoes until the onions begin to soften, about 4-5 mintues. Add garlic and saute for 2 minutes longer.
Add all the rest of the ingredients, and pour in just enough water to cover the beans.
Bring to a boil, and then simmer for about an hour. Almost everything is cooked, but this simmer will do a few things; it cooks the sweet potatoes, and it merges all of these complementary flavors into a cohesive whole.
When the sweet potatoes are soft, and you just can’t wait any longer, kill the heat and dish up! We love to lay out a toppings bar of avocado, sliced scallions and cilantro so that everyone can customize their own bowl to suit their own tastes. Sometimes we’ll put out sour cream and shredded cheese, too, for the non-vegans.