Using a variety of beans and vegetables means that you can also customize it to what you like or what you have at hand. I often swap the types of beans I add or omit some of the veggies. And, of course, you can adjust the heat level to your taste. Keep reading below to see my favorite combo of ingredients! And if you’re into bean-based meals, I’m sure you will like my best black bean burgers, too—another delicious way to enjoy plant-based protein. For a lighter option, why not try my comforting white bean soup? It’s perfect for any season and packed with nutrients. And for those who don’t stick to vegan all the time, my non-vegan homemade chili recipe is also a must-try! Next, add the tomato paste and the spices. Stir well to combine and cook for a minute, allowing the spices to become fragrant. Now let the vegan chili simmer for about 30 minutes, stirring occasionally. If needed, lower the heat so it remains simmering (not boiling). During this time, the flavors will develop, and the liquid will reduce, making the vegetarian chili thicker. For the best texture, I recommend blending a portion of the chili. Transfer 1.5-2 cups of the chili to a blender or a bowl and use an immersion blender). Then, blend until smooth. Alternatively, mash or blend briefly in the pot. Next, transfer the blended chili back to the pot and stir to combine. Taste and adjust any of the seasonings if needed.
