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MEET THE KROCKS: Weare a married couple who started on a life-changing whole food,plant-based weight loss journey in June 2018. To date, we have lost over290 pounds combined and we aren’t done yet! Read Our Story
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We keep mentioning chili in our videos and yet… no chili recipe. Well, we FINALLY filmed it for you! Check out the video here and scroll down for a printable recipe.
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By my calculations, we have made about 20 giant batches of chili in the past 14 months. That is a LOT of chili! Brian has had so many chances to experiment and tinker with the spice blend and honestly, every batch has been super tasty… BUT… he made this version a few weeks ago and I knew that he had finally nailed it. So I am officially dubbing this “Brian’s Super Tasty Vegan Chili.” 🙂
The ingredients you’ll need are pretty basic with a few twists! For this batch, we used canned beans, but you can definitely make this with dry beans… just be sure to cook them BEFORE you put them in the chili.
For the spice blend, we used a ton of chili powder, some mushroom powder (totally optional, but you know Brian loves to add this one), cumin, smoked paprika, cinnamon, nutmeg, cayenne pepper and black pepper. Salt, as always, is optional. We usually like to leave the salt out and then add some in to our bowls right before we eat it if necessary. This way we can each control how much we want and use less.
We dice up the green peppers and red onions using our chopper thingy. I get a lot of questions about the onion/vegetable chopper we use. The one we purchased came from Aldi a few years back, but I found a similar one on Amazon. In the early phases of this recipe, we used the smaller dice plate, but we recently discovered that if you use the larger one (around 1/2 inch dice), it gives the chili a nice bite! Brian's Super Tasty Chili (Vegan, Oil-Free)
by Krocks In The KitchenIngredients– 2 to 3 medium red onions (approx. 3-4 cups when diced)– 2 to 3 green peppers (approx. 3-4 cups when diced)– 3 tsp chopped garlic OR 5-6 cloves fresh garlic, minced– 1 x 6oz can tomato paste (no salt added if possible)– 2 x 14.5 oz cans diced tomatoes (no salt added if possible) – 1 x 28oz can crushed tomatoes (no salt added if possible)– 4 cups reduced sodium vegetable broth (or 4 cups of hot water combined with 4 tsp Better Than Bouillon Organic Reduced Sodium Seasoned Vegetable Base)– 1/3 cup chili powder– 1/4 cup mushroom powder (OPTIONAL; We blend up dried portabella mushrooms in our spice grinder)– 1 Tbsp cumin– 2 Tbsp smoked paprika– 2 tsp cinnamon– 1 tsp nutmeg– 1/2 tsp cayenne pepper– 1/4 tsp ground black pepper– 1 tsp salt (OPTIONAL)– 8 x 15oz cans of beans (drained & rinsed; we use a mix of kidney, pinto, black & cannellini) OR 36oz dry beans that have been pre-cooked– 2 cups frozen corn – 8oz red split lentils, rinsed & drained (these do NOT need to be pre-cooked)DirectionsDice the onions and peppers (approx. 1/2 inch dice). Heat a large stockpot to medium-high. Water sautĂ© the diced onions and peppers for about 5 minutes, until they just begin to soften, adding a splash of hot water as needed. Add the garlic and cook for about one minute, until fragrant. Add the tomato paste (and a splash of hot water if needed), stir to combine and reduce heat to medium. Add the remaining ingredients and stir. Cover and bring to a simmer, stirring occasionally. Once at a simmer, reduce heat to medium/low, depending on your stove. Cover and simmer for about 45 minutes, stirring occasionally, until your lentils are cooked.
This recipe makes approximately 6 quarts (24 cups) of chili. Store leftovers in the refrigerator for up to 4 days or in the freezer for several months.
We eat this year round and it makes such a quick and easy lunch. It freezes well, so of course we make a giant batch! I would recommend that you make a half batch on your first attempt, just so you don’t end up with a ton of extra if you don’t like it. But I really think you’ll like it 🙂
Watch the recipe video here!
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