Rocky Mountain Vegan Chili
Servings: 4
Calories: 126kcal
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Ingredients
- 2 tablespoons olive oil
- 1 small–medium onion chopped (about 1 cup)
- 1 red bell pepper seeded and chopped (about 1 cup)
- ½ jalapeño seeded and minced (optional, for heat)
- 6 fresh mushrooms about 4 oz, halved and sliced
- 2 cloves garlic minced
- 1 medium carrot diced small
- 1½ teaspoons ground cumin
- 3 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon mixed dried herbs oregano, thyme, parsley—or whatever you have
- 1 teaspoon ground black pepper
- 1 14.5-oz can crushed fire-roasted tomatoes (regular tomatoes are fine)
- 2 27-oz cans black beans, red beans, or a mix—drained and rinsed, (or use 3–4 standard 15-oz cans; see Notes)
- 2 bay leaves
- 1 teaspoon brown sugar or coconut sugar
- ¼ –½ cup red wine optional but lovely
- 1½ cups water
- Salt to taste
Toppings (choose your adventure):
- Vegan: avocado lime wedges, sliced scallions, chopped cilantro, coconut yogurt or cashew crema, dairy-free cheddar.
- Vegetarian: sour cream or Monterey Jack.
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, red bell pepper, and jalapeño (if using). Cook 4–5 minutes until softened.
- Stir in the mushrooms; cook 3–4 minutes until they release some moisture and pick up a little color. Add the garlic; cook 30 seconds.
- Sprinkle in cumin, chili powder, smoked paprika, dried herbs, and black pepper. Stir 30–60 seconds until fragrant.
- Add the carrot, crushed tomatoes, beans, bay leaves, brown sugar, red wine, and water. Stir to combine.
- Bring to a gentle boil, then reduce heat and simmer 30 minutes (or longer) to thicken and meld flavors, stirring occasionally.
- Ladle out about 1½ cups of chili, making sure to remove any bay leaves, and mash with a potato masher (or blend briefly). Return the mash to the pot and stir; it gives body without flour.
- Remove the bay leaves. Season with salt to taste. Ladle into warm bowls and add your favorite toppings.
Notes
Heat level: The jalapeño keeps things friendly; add more or leave it out. Smoked paprika brings warmth without heat.
Wine or no wine: Red wine adds depth; if you’re avoiding alcohol, skip it and add an extra splash of water plus 1–2 teaspoons balsamic for brightness.
Beans: Any combo works. I love one can black + one can red for color.
Texture trick: Mashing a portion back into the pot is the fastest way to a rich, thick chili—no flour needed.
Fridge: 4–5 days in an airtight container. Freezer: Up to 3 months. Thaw overnight and reheat gently on the stovetop. Notes on using dried beans If cooking from dried, use about 2½ cups dried beans (black, red, or a mix). Soak overnight. Drain, then add to the pot with tomatoes, wine (if using), water, and bay leaves. Add extra water to fully cover the beans and simmer 1½–2 hours, adding water as needed, until tender. Salt toward the end so the skins stay soft.
Fridge: 4–5 days in an airtight container. Freezer: Up to 3 months. Thaw overnight and reheat gently on the stovetop. Notes on using dried beans If cooking from dried, use about 2½ cups dried beans (black, red, or a mix). Soak overnight. Drain, then add to the pot with tomatoes, wine (if using), water, and bay leaves. Add extra water to fully cover the beans and simmer 1½–2 hours, adding water as needed, until tender. Salt toward the end so the skins stay soft.
Nutrition
Calories: 126kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 152mg | Potassium: 427mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5808IU | Vitamin C: 42mg | Calcium: 61mg | Iron: 3mg