Spicy Vegan Chili – all veggies, no beans, that takes advantage of your garden’s bounty!
With all this rain we’ve been having in the midwest, our garden is thriving! I’m not exaggerating when I say I’ve only watered it myself twice this entire summer. It’s a garden that basically takes care of itself! How awesome is that? Ok, I’ve definitely done my fair share of weed pulling, but not having to drag the hose out every day has been great. This spicy vegan chili recipe takes full advantage of the summer garden bounty. And, if you’re not a fan of beans, then this recipe is especially for you! Introducing Spicy Beanless Garden Vegan Chili!!
[Tweet “Spicy Vegan Chili – beanless & straight from the garden! #vegan #glutenfree #recipe #chili”]
I’m gonna let you in on a little secret. When I set out to make this recipe, I didn’t intend for it to be beanless. I was actually going to add black beans and kidney beans, but trying to make a recipe with 3 kids circling around sometimes sends my brain into malfunction mode. Please tell me I’m not the only one with this problem! It wasn’t until I was serving it for dinner that I realized my oversight. It happened to be a worthwhile mistake because my hubby isn’t the biggest fan of beans. He tolerates them because I use them almost daily (love you, honey!), and is actually learning to like them in certain things like veggie burgers, dips and sauces, but he still prefers food withOUT the beans. He was thankful that this spicy vegan chili was all veggies.
Fresh and Flavorful
I know my hubby is not the only one out there that isn’t in love with beans, right? So, if you fall into this category, you must give this dish a try! This spicy vegan chili is chunky and “meaty” from the eggplant and zucchini, plus it’s loaded up with flavor from the onion, sweet peppers, hot peppers and fresh herbs. So, if you do love beans, you can add them if you want to, but I don’t think you will miss them.
I don’t actually grow carrots in my garden, but you certainly could, and I love the slight sweetness they add to the chili.
Spicy Vegan Chili
I hope you give this garden fresh chili a try!! When you do, come back and leave me a comment below to let me know what you thought! You can also tag me #veggieinspired and @veggie_inspired on Instagram or Twitter.
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 2 carrots (peeled and diced)
- 1 medium zucchini (diced) (about 2 cups)
- 1 small eggplant (diced)
- 1 hot banana pepper (seeds and ribs removed, minced)
- 1 jalapeño pepper (seeds and ribs removed, minced)
- 28 oz can diced tomatoes
- 3 cups vegetable broth (plus 2-4 tbsp for sautéing)
- 1 1/2 tbsp chili powder
- 2 tsp smoked paprika
- 1 tbsp cumin
- 2 tbsp chopped fresh oregano (or 1 tbsp dried)
- 2 tbsp chopped fresh cilantro
- salt/pepper to taste
- a few dashes of liquid smoke (optional)
- In a big soup pot over medium heat, sauté the onion in 2 tbsp vegetable broth for about 3-4 minutes until it starts to soften.
- Add the garlic, carrots, green and red bell peppers, banana pepper and jalapeño pepper and sauté 5 minutes until they start to soften. Add another 1-2 tbsp veggie broth if needed.
- Add the zucchini, eggplant, all spices and herbs, diced tomatoes and 3 cups vegetable broth.
- Bring to a simmer and continue simmering for 15 minutes.
- Taste and add salt/pepper as needed and adjust any other seasonings to your preference. Add the liquid smoke, if using. Simmer for another 5 minutes.
- Serve hot garnished with more fresh cilantro, chopped raw onion or bell pepper.
~If you like things really spicy, you can leave in the ribs and seeds from the hot peppers.
~If you like things less spicy, you can leave out the jalapeño or banana pepper or both.
~And if you really can't imagine chili without beans, then by all means, add a can or two of your favorite kind!