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I promise vegans, vegetarians, omnivores and carnivores will all LOVE this chili. Even if you’re a meat-eater, you won’t miss the meat at all because this recipe does not compromise on any of the flavor, protein, fiber, or nutrients. This chili is loaded with:
By combining this variety of ingredients you end up with an incredibly flavorful, nutrient-rich, hearty and filling chili that will warm you up on a chili day (pun intended) and make the perfect make-ahead lunch or meal prep.
ABSOLUTELY! The best thing, in my opinion, about chilis, soups, sauces and stews is that they actually get better and more robust in their flavor after 24-48 hours, so I actually recommend you make this chili the day before. It can be stored in air tight containers in the fridge for up to 5 days, or in the freezer for up to 6 months.
This chili is delicious with a variety of toppings and sides but some of my favorites are:
You bet! I would recommend sautéing your onions and garlic first, and then adding to a crockpot with the other ingredients and cooking on low. Your house is going to smell AMAZING!
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
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