Solstice Vegan Chili (Printable)
Hearty vegan chili with black beans, kidney beans, chickpeas, and fresh vegetables in a warming spice blend. Gluten-free and serves 6.
# List of ingredients:
→ Beans & Legumes
01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 can (15 oz) kidney beans, drained and rinsed
03 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
04 - 1 large onion, diced
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 yellow bell pepper, diced
08 - 2 carrots, diced
09 - 2 celery stalks, diced
10 - 1 medium zucchini, diced
11 - 1 can (14.5 oz) diced tomatoes
12 - 1 cup corn kernels, fresh or frozen
→ Liquids
13 - 2 cups vegetable broth
14 - 2 tablespoons olive oil
→ Spices & Seasonings
15 - 2 tablespoons chili powder
16 - 2 teaspoons ground cumin
17 - 1 teaspoon smoked paprika
18 - 1/2 teaspoon ground cinnamon
19 - 1/2 teaspoon cayenne pepper, optional for heat
20 - 1 1/2 teaspoons salt, or to taste
21 - 1/2 teaspoon black pepper
22 - 1 tablespoon tomato paste
→ Garnishes
23 - Fresh cilantro, chopped, optional
24 - Sliced avocado, optional
25 - Vegan sour cream, optional
26 - Lime wedges, optional
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, approximately 4 minutes.
02 - Stir in minced garlic, carrots, and celery. Cook for 2–3 minutes until fragrant.
03 - Add diced bell peppers and zucchini. Sauté for another 3–4 minutes until slightly tender.
04 - Stir in chili powder, cumin, smoked paprika, cinnamon, cayenne if using, salt, and black pepper. Cook for 1 minute to release aromatic oils.
05 - Add tomato paste and diced tomatoes. Stir thoroughly to combine.
06 - Add black beans, kidney beans, chickpeas, corn, and vegetable broth. Mix until evenly distributed.
07 - Bring chili to a simmer. Reduce heat to low and cook uncovered for 30–35 minutes, stirring occasionally, until vegetables are tender and flavors fully integrate.
08 - Taste and adjust salt and pepper as needed.
09 - Ladle into bowls and garnish with fresh cilantro, avocado slices, vegan sour cream, and lime wedges as desired.
# Expert Advice:
01 -
- The three different beans create such a satisfying texture that even dedicated meat-eaters at my table forget to ask where the beef is.
- You can prep everything in the morning, let it simmer while you're out enjoying the day, and return to a house that smells like someone's been cooking with love for hours.
02 -
- Adding the spices directly to the sautéed vegetables before the liquids go in makes a dramatic difference in depth of flavor—I learned this after years of doing it wrong.
- The chili tastes even better the next day, so don't hesitate to make it ahead of time for gatherings.
03 -
- If you have an extra ten minutes, briefly sauté each vegetable separately before combining—this preserves their individual flavors and prevents that one-note taste that some vegetable dishes can develop.
- The surprising secret to next-level chili is adding a teaspoon of unsweetened cocoa powder along with the spices—it creates a mysterious richness that people can never quite identify but always love.