Hearty Vegan Curry Chili: A Cook-Off Winner!

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We’re heading into chili season! And this vegan curry chili seemed like the perfect recipe to share on a Meatless Monday. It’s healthy, hearty, and relatively easy. You can whip up a pot and enjoy the leftovers for lunch, or freeze some for a busy weeknight meal.

Hearty Vegan Curry Chili Recipe - a Cook-Off Winner! Dairy-free, gluten-free, nut-free, soy-free

This vegan curry chili recipe was an official entry in the So Delicious Dairy Free Recipe Contest we held a few years ago. It was created by by Josanne Kathryn.

This hearty chili is a family favorite. The creamy texture and rich flavor is a crowd pleaser and awarded me the grand prize in our annual neighborhood chili cook-off.

The original recipe post was in need of a little TLC, so I decided to fix it up and re-share it with you today.

Hearty Vegan Curry Chili Recipe - a Cook-Off Winner! Dairy-free, gluten-free, nut-free, soy-free

Special Diet Notes: Vegan Curry Chili

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, top food allergy-friendly, and vegetarian.

Hearty Vegan Curry Chili
 
Prep time
Cook time
Total time
 
Any leftovers of this curry chili may be refrigerated or frozen. It's even more flavorful on the second day!
Author:
Serves: 4 servings
Ingredients
Instructions
  1. Melt the oil in a large skillet over medium heat. Add the onion and saute for 2 minutes. Add the bell pepper and saute for 2 more minutes. Add the garlic and sauté for 2 more minutes.
  2. Place the cooked onion mixture, butternut squash cubes, and vegetable broth into a large stock pot. Stir to combine. Cover and simmer over medium heat until the squash is tender, about 30 to 35 minutes.
  3. Add the beans, tomato sauce, diced tomatoes, garbanzo beans, curry paste, spices, salt, and pepper, to taste, to the stock pot. Stir to combine. Cover and simmer over medium heat for 30 minutes.
  4. Whisk in the coconut milk beverage, and simmer, uncovered, for 20 to 30 minutes. Add more milk beverage or vegetable broth as needed to reach your desired thickness.
  5. Serve over cooked rice (gluten free version) or with vegan naan bread.

More Hearty Vegan Soup Recipes

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Purple Potato Chowder (vegan, gluten-free & nut-free)

Vegan Purple Potato Chowder Recipe - a healthy, creamy, flavorful Thai-style soup!

Creamy Golden Corn Soup (vegan, gluten-free & allergy-friendly)

Creamy Golden Corn Soup - dairy-free, vegan recipe from Superseeds!

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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  1. Pingback: Quick Mexican-Style Pumpkin Chili Recipe (Dairy-Free)

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