Let’s talk about why chili taste so good shall we?
Chili is one of those comfort foods that I grew up eating as a child. My mom would make a big batch, with beef, and to be honest, it was one of my favorite meals. Even after becoming vegetarian, chili has become even more of a staple in my life because you can load it with lots of beans and veggies – juts omit the meat. But to be honest, it’s one of those meals that I don’t even miss the meat in anyways because it’s that good. This vegan Sriracha chili recipe is perfect for the Fall and Winter because you can just throw all the ingredients in there and have dinner in no time. When my day light is shorter, this is a priority people!
This hearty stew is extra special because it uses one of the most loved and versatile condiment in my household, Sriracha. The combination of chili spices and this sauce is pure magic and it is definitely a crowd pleaser. So move over meat, you got nothin’ on this not so average chili. It’s vegan, healthy, hearty, and so so flavorful. Pair it with some cornbread and you got yourself a wholesome and delicious dinner.
As if I haven’t blabbed on about my love for chili enough, this vegan Sriracha chili is seriously delicious. It’s loaded with beans, and packed with deep flavors that are wrapped up in this chunky, hearty stew. My love for this chili can go on and on but I must let you go so you can get on with making this recipe, or back to surfing the Internet, your call. If you are in search of a vegan, healthy, easy, and cheap recipe, I got chu covered.
Vegan Sriracha Chili
- 1 Tablespoon olive oil
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 red pepper diced
- 1 1/2 Tablespoons chili powder
- 1 Tablespoon cumin
- 3/4 cup Sriracha
- 1 14 oz can can black beans
- 1 14 oz can can white beans
- 1 14 oz can can kidney beans
- 1 28 oz can can diced tomatoes
- 1 cup frozen corn
- 1 cup water or vegetable stock
Place soup pot on medium heat
Add olive oil and onions. Sautée until translucent.
Add garlic and pepper, stir well
Mix in chili powder, cumin and Sriracha and cook until vegetables are soft
Add remaining ingredients and let simmer for 20 minutes
Remove from heat and garnish with cilantro and extra Sriracha (optional)
You can find this recipe along with other creations I’ve made on Brit + Co!