Winter Harvest Vegan Chili (Printable)
Hearty plant-based chili with seasonal vegetables, beans, and warming spices that's perfect for cold winter evenings.
# List of ingredients:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 large parsnip, peeled and diced
07 - 1 large sweet potato, peeled and cubed
08 - 1 red bell pepper, diced
09 - 1 zucchini, diced (optional)
10 - 1 1/2 cups butternut squash, peeled and cubed
→ Beans & Tomatoes
11 - 1 (15 oz) can black beans, drained and rinsed
12 - 1 (15 oz) can kidney beans, drained and rinsed
13 - 1 (15 oz) can pinto beans, drained and rinsed
14 - 2 (14 oz) cans diced tomatoes
15 - 1 cup vegetable broth
→ Spices
16 - 3 tablespoons tomato paste
17 - 2 tablespoons chili powder
18 - 1 tablespoon ground cumin
19 - 1 teaspoon smoked paprika
20 - 1/2 teaspoon ground cinnamon
21 - 1/2 teaspoon cayenne pepper (adjust to taste)
22 - 1 teaspoon salt, or to taste
23 - 1/2 teaspoon black pepper
→ Optional Toppings
24 - Fresh cilantro, chopped
25 - Sliced avocado
26 - Lime wedges
27 - Vegan sour cream
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté for 2-3 minutes until softened.
02 - Add carrots, celery, parsnip, sweet potato, bell pepper, zucchini (if using), and butternut squash. Cook for 7-8 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in tomato paste, chili powder, cumin, smoked paprika, cinnamon, cayenne, salt, and black pepper. Cook for 1-2 minutes until fragrant.
04 - Add diced tomatoes (with juices), beans, and vegetable broth. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes, stirring occasionally, until vegetables are tender and flavors meld.
06 - Taste and adjust seasoning if needed.
07 - Serve hot, garnished with cilantro, avocado, lime wedges, and vegan sour cream as desired.
# Expert Advice:
01 -
- The cinnamon adds this subtle warmth that most people cant identify but always ask about, as if youve shared a delicious secret without saying a word.
- Even my meat-loving friends scrape the bottom of the pot when I make this, forgetting completely that theres no animal protein in sight.
02 -
- Cutting all the vegetables to roughly the same size ensures they cook evenly, something I learned after serving a batch with perfectly tender sweet potatoes alongside practically raw butternut squash cubes.
- The chili actually tastes better the next day after the flavors have had time to get acquainted, so dont hesitate to make it ahead of time.
03 -
- If you have the time, toast your cumin seeds in a dry pan before grinding them for this recipe, the difference in flavor is subtle but remarkable, adding an extra dimension that pre-ground spices just cant match.
- When preparing the butternut squash, microwave it whole for 2 minutes before peeling and cutting, which softens it just enough to make that notoriously difficult task much easier on your hands and knife.