The Best Spicy Vegan Chili

This Spicy Vegan Chili has everything you could ever want in each bite! Bold flavours, the perfect amount of heat, and overall delicious comfort. You won’t believe it’s vegan!

Ingredients

  • 2 tbsp olive oil
  • 1 medium red onion, diced
  • 4 cloves garlic, minced
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 2 cups cremini mushrooms, sliced
  • 1 red pepper, diced
  • 1 tbsp chili powder
  • 2 tbsp cumin
  • 1 tsp ground turmeric
  • 2 tbsp tomato paste
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can lentils, drained and rinsed
  • 1 can corn, drained and rinsed
  • 1 can Fire Roasted diced tomatoes
  • 1 jar (530 ml) Authentica Arrabiata Sauce
  • 1 cup water
  • Salt and pepper, to taste
  • 3 tbsp chipotle peppers in adobo, minced
  • 3 tbsp maple syrup
  • 2 tbsp red wine vinegar

 

FOR TOPPING (*optional, but recommended)

  • Cilantro
  • Sour Cream
  • Avocado / Guacamole
  • Sliced Radish
  • Lime Juice
  • Tortilla Chips

Directions

STOVE TOP:

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, celery, carrots, mushrooms and red pepper, chili powder, cumin, turmeric and tomato paste and cook until soft and translucent, 8-10 minutes. Season with salt and pepper.
  3. Add beans, lentils, corn and diced tomatoes, Authentica Arrabiata Sauce and water to the pot and stir until combined.
  4. Season with salt and pepper. Turn heat to high and bring to a boil. Once at a boil, turn the heat down to med-low and simmer.
  5. Add in the chipotle peppers, maple syrup and red wine vinegar.
  6. Simmer for 45 minutes – 1 hour so the chili has a chance to reduce and deepen in flavour. Taste and adjust any necessary seasonings.
  7. Top with your choice of garnishes.

PRESSURE COOKER:

  1. Set pot to high Saute setting.
  2. Heat the olive oil and add onion, garlic, celery, mushrooms and red pepper and stir occasionally, 4-5 minutes. Add chili powder, cumin, turmeric and tomato paste and cook until fragrant, 2 minutes.
  3. Add the beans, lentils, corn, diced tomatoes, Authentica Arrabiata Sauce, water, chipotle peppers, maple syrup and red wine vinegar to the Pressure Cooker and mix.
  4. Select Manual setting, adjust to high and set timer for 20 minutes. When finished, quick release pressure according to the Pressure Cooker directions. Taste and adjust for seasoning.
  5. Garnish with any desired toppings.

SLOW COOKER:

  1. Heat olive oil in a pan over medium heat.
  2. Add onion, garlic, celery, mushrooms, red pepper, chili powder, cumin, turmeric and tomato paste and saute until soft and fragrant. Season with salt and pepper.
  3. Add sauteed vegetables to the slow cooker. Add the beans, lentils, corn, diced tomatoes, Authentica Arrabiata Sauce, water, chipotle peppers, maple syrup and red wine vinegar to the slow cooker.
  4. Cover and cook: 5-6 hours on high heat or 7-8 hours on low heat.
  5. Garnish with any desired toppings.