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I know I have posted a LOT of vegan recipes lately, but it’s all because I am working on a super fun project (which I will tell you about soon!). I promise I will get back to my favorite tried and true comfort food recipes soon (like how to cook the perfect steak!), but I have run short on time (AH! where does it go?!). I will say you will not miss the meat in this Hearty Vegan Chili!

I have to give a shout out to my friend Sara who bought me my favorite dutch oven EVER for Christmas two years ago. I use this pot almost everyday, and I love it so much I bought my mom one! It’s a great gift idea (Christmas is only 2 weeks away and I have not even started shopping yet!).

Since I am not a vegan, I top mine with sour cream and cheese along with creamy avocado and cilantro. It also pairs well with tortilla chips! Yum… Get the recipe below!

Hearty Vegan Chili

Hearty Vegan Chili is a great vegan recipe that will keep you warm during these cold months. This vegan dinner recipe is packed with protein and vegetables!

Author: The Hungry Waitress

Scale

Ingredients

2 Tablespoons olive oil
1 onion, diced
1 bell pepper, chopped
3 garlic cloves, minced
1 zucchini, chopped
2 jalapenos, diced (wash your hands after!)
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons chili powder
2 teaspoons cumin
1/4 teaspoon oregano
2 Tablespoons tomato paste
12 oz beer
4 cups (1 carton) vegetable broth
2 cans black beans, drained and rinsed
1/2 cup quinoa (or rice)

Instructions

Heat 2 Tablespoons of olive oil in a large pot (dutch oven if you have one) over medium high.
Toss in the onion, bell pepper, garlic, zucchini, and jalapenos into the hot pot of oil.
Brown the vegetables in the hot oil for about 8 minutes, stirring occasionally to make sure the garlic doesn’t burn.
Add the salt, pepper, chili powder, cumin, oregano, and tomato paste to the pot, and stir everything around for about 2 minutes.
Pour in a 12 ounce can of beer, and using your spoon scrape up all the brown bits that have formed on the bottom of the pot. Reduce the beer down for 7 minutes.
Dump the vegetable broth in next, then the beans and quinoa. Bring the chili to a boil then give everything a good stir, and turn the heat down to medium-low.
Cook the chili for about 45 minutes, stirring every once in a while to make sure it doesn’t stick to the bottom of the pan.