An easy, homemade Vegan Chili that’s pantry-friendly. Perfect for serving on a cool, crisp autumn evening.
When the air starts to get crisp and the days start getting shorter, I start to crave comforting bowls of warm soups and chili. Chili has always been one of my favorite comfort meals during the fall and winter months.
This Vegan Chili is not only easy to make, but it also uses a lot of pantry canned items that you probably already have on hand. The majority of the time, I prefer to cook with dried beans and make my own homemade beans. But somedays just call for canned beans. Since the recipe is using canned beans and tomatoes, I like to simmer the chili for 1 hour. Cooking the chili a little longer allows for the flavors to really develop.
To thicken the chili, masa harina is mixed with water to make a paste. The masa harina not only thickens the chili, but it also adds a little corn flavor to the chili. After the masa harina thickens the chili, fresh cilantro and lime juice are added to brighten up the chili.
I like to serve this Vegan Chili with avocado slices, chopped cilantro, and cornbread. I made a batch of my Pumpkin Maple Cornbread Muffins to serve along side the chili. The pumpkin and maple flavors of the cornbread really compliment the chili. I crumbled a muffin right on top of the chili and it was so good!
This Vegan Chili is the perfect meal to serve on those chilly fall days when you crave something warm and cozy.