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Spicy Vegan Chili

This veggie-packed chili is unbelievably flavorful and really packs a punch! A delicious blend of nutritious vegetables, beans and spices that is sure to leave your tastebuds satisfied. This is the perfect, nourishing meal to cozy up with on a cold day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Soup
Cuisine American, plant-based, vegan
Servings 6 people

Ingredients
  

  • 1 onion diced
  • 1 carrot diced
  • 1 green bell pepper diced
  • 1 charred poblano diced
  • 4 cloves garlic minced
  • 2 cups butternut squash diced
  • 1 cup corn kernels
  • 8 oz. mushrooms diced
  • 10 oz. spinach chopped
  • 1 cup vegetable broth
  • 1 15 oz. can pinto beans drained
  • 1 15 oz. can black beans drained
  • 1 15 oz. can red kidney beans drained
  • 2 15 oz. cans diced tomatoes
  • 6 oz. tomato paste
  • 2 1/2 tbsp chili powder
  • 2 tsp cumin
  • 1 1/2 tsp paprika
  • 1 tsp coriander
  • 1/2 tsp allspice
  • 1/2 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • optional toppings: green onions, sour cream, cheese, jalapeños

Instructions
 

  • Add onions, carrots, and garlic to a pressure cooker and set SAUTE feature to 7 mins. (See notes for slow cooker or stove-top instructions.)
  • After a couple minutes, add the tomato paste. Mix well to coat all the veggies, and sauté another 4-5 mins, or until the tomato paste is sticking to the bottom of the pot, stirring every minute or so.
  • Once the tomato paste starts to brown on the bottom of the pot, add a splash of vegetable broth to deglaze and scrape all the bits off the bottom.
  • Add all remaining ingredients to the pot and mix well.
  • Cook on High Pressure 15 mins.

Notes

For slow cooker: Follow instructions 1-3 using a large skillet over med-high heat instead of pressure cooker. Add sautéed veggies to slow cooker along with all remaining ingredients and cook on low heat 4-6 hours. 
          Note: You can opt out of sautéing veggies and paste and just add all the ingredients to the                            crock pot if you prefer, but doing so will definitely compromise some of the flavor. 
For stove-top: Follow instructions 1-4 using a large stock pot on med-high heat instead of pressure cooker. Bring to a gentle boil, then cover and simmer for 30 minutes. 
 
Keyword bean, chili, spicy, vegan, vegetarian