Go Back

Texas Roadhouse Chili Recipe

Vegan chili is a hearty, nutritious, and delicious meal perfect for any time of the year. It's a versatile dish that can be customized with various vegetables and beans, making it not only vegan but also gluten-free. This recipe delivers a rich, savory flavor with a hint of spice, offering a satisfying meal that is both comforting and healthy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Tex-Mex
Servings 4 people
Calories 350 kcal

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Can opener
  • Wooden spoon or spatula
  • Measuring cups and spoons

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 large bell pepper, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (28-ounce) can diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 2 cups vegetable broth
  • 1 cup corn kernels (fresh or frozen)
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 bay leaf
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices (optional, for garnish)

Instructions
 

Prepare the Ingredients

  • Dice the onion, bell pepper, carrots, celery, and zucchini.
  • Mince the garlic.
  • Drain and rinse the black beans, kidney beans, and chickpeas.

Sauté the Vegetables

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and sauté for about 5 minutes until it becomes translucent.
  • Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Add Vegetables

  • Add the diced bell pepper, carrots, celery, and zucchini to the pot.
  • Sauté for about 5-7 minutes until the vegetables start to soften.

Add Beans and Tomatoes

  • Add the black beans, kidney beans, chickpeas, diced tomatoes, and tomato paste to the pot.
  • Stir well to combine all the ingredients

Add Spices and Broth

  • Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using).
  • Pour in the vegetable broth.
  • Stir well to mix all the spices and liquid.

Simmer the Chili

  • Add the bay leaf to the pot.
  • Bring the mixture to a boil.
  • Once boiling, reduce the heat to low and let it simmer for about 30-45 minutes, stirring occasionally.

Add Corn

  • Add the corn kernels to the pot.
  • Stir well and let it simmer for an additional 10 minutes.

Adjust Seasoning

  • Taste the chili and adjust the seasoning as needed, adding more salt, pepper, or spices to your liking.

Serve

  • Remove the bay leaf before serving.
  • Ladle the chili into bowls.
  • Garnish with fresh cilantro and avocado slices if desired.

Notes

Tips and Notes for Chili

  1. Adjusting Spice Level: If you prefer a milder chili, reduce the amount of cayenne pepper. For more heat, you can add extra cayenne or include a chopped jalapeño pepper.
  2. Bean Variations: Feel free to substitute the black and kidney beans with other types like pinto beans or chickpeas. Mixing different types of beans can add interesting textures and flavors.
  3. Make It Smoky: For a smoky flavor, add a teaspoon of smoked paprika or a chopped chipotle pepper in adobo sauce.
  4. Add Depth of Flavor: A splash of soy sauce or tamari can add umami and depth to the chili. You can also add a teaspoon of cocoa powder for a subtle richness.
  5. Vegetable Variations: This recipe is highly adaptable. You can add other vegetables like sweet potatoes, butternut squash, or mushrooms. Just adjust the cooking time as needed.
  6. Consistency: If you prefer a thicker chili, let it simmer uncovered for the last 10-15 minutes to reduce the liquid. If it's too thick, add a bit more vegetable broth or water.
  7. Make Ahead: This chili tastes even better the next day as the flavors continue to meld. It's a great option for meal prep and can be stored in the refrigerator for up to 5 days.
  8. Freezing: This chili freezes well. Let it cool completely before transferring to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
  9. Toppings: In addition to fresh cilantro and avocado slices, you can top your chili with vegan sour cream, shredded vegan cheese, sliced green onions, or a squeeze of lime juice.
  10. Serving Suggestions: Serve the chili with gluten-free tortilla chips, over rice or quinoa, or with a side of gluten-free cornbread. It also makes a great filling for tacos or burritos.
  11. Slow Cooker Option: You can make this chili in a slow cooker. Sauté the onions and garlic first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Enjoy experimenting with your vegan chili and customizing it to your taste!
Keyword Texas Roadhouse Chili