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Vegan Chili Recipe
Super Easy Vegan Chili Recipe made with beans, pasta and tomatoes
Course dinner
Cuisine American
Keyword how to make vegan chili, meatless chili recipe
Prep Time 20 minutes minutes
Cook Time 1 hour hour 40 minutes minutes
Total Time 2 hours hours
Servings 10 cups
Calories 119kcal
- 2 tablespoon Extra Virgin Olive Oil
- ¼ Onion finely diced
- 5 cloves Garlic minced
- 4 celery stalks I used the small celery stalks
- 16 oz Butternut Squash Cubes 1 LB, got them pre-cut
- 15 oz Fire roasted tomatoes 1 can
- 1 Bell Pepper Julienne
- 3 teaspoon Salt
- 1 teaspoon Thyme
- 1 teaspoon Dill
- 1 teaspoon Marjoram
- 2 teaspoon Cumin-Coriander Powder
- 2 teaspoon Chili Powder Adjust to taste
- 1 Thai Chili Optional, add if you like the heat
- 2 cup Corkscrew Pasta
- 8 cup Water
- ½ cup Vegetable Stock Optional
- 2 Bayleaf
- ½ cup refried beans
- ½ tsp Lemon Pepper
Preheat oven to 400 degrees
Place dutch oven on stove and heat on medium heat
Add the oil and onions
Cook the onions for about 4 minutes on medium until they were translucent
Next, Add the celery, Bell Pepper and Butternut Squash
Add one can of Fire-roasted tomatoes and the dry spices (except Lemon Pepper)
Add the pasta and water, mix well
Add the Bay Leaves at the top which will be discarded in the end
Place the Dutch Oven in the preheated oven and cook for 90 minutes
After 90 minutes, turn off the oven and carefully remove the Dutch oven
Remove the 2 Bay leaves before adding the remaining ingredients (Beans and lemon pepper)
Mix every thing gently
Close the lid of the Dutch oven and put it back into the oven. No need to turn the oven on again as it will still be hot
Remove from the oven after 10 minutes and mix gently before serving
Calories: 119kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 901mg | Potassium: 245mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5547IU | Vitamin C: 27mg | Calcium: 59mg | Iron: 1mg