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    You are at:Home»Dairy-Free Recipes»Hearty Vegan Curry Chili: A Cook-Off Winner!

    Hearty Vegan Curry Chili: A Cook-Off Winner!

    6
    By Alisa Fleming on May 1, 2017 Dairy-Free Recipes, Entrees, Soup

    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
     
    Print
    Prep time
    15 mins
    Cook time
    1 hour 15 mins
    Total time
    1 hour 30 mins
     
    Any leftovers of this curry chili may be refrigerated or frozen. It's even more flavorful on the second day!
    Author: Josanne Kathryn
    Serves: 4 servings
    Ingredients
    • 2 to 3 tablespoons coconut oil
    • 1 large onion, diced into ¼-inch pieces
    • 2 bell peppers (any color), diced into ¼-inch pieces
    • 3 to 4 garlic cloves, minced
    • 1 medium butternut squash, peeled and diced into small ½-inch cubes
    • 2 cups vegetable broth, or more as needed
    • 2 15-ounce cans garbanzo beans, drained and rinsed
    • 1 15-ounce can tomato sauce
    • 1 15-ounce can diced tomatoes
    • 1 tablespoon vegan green curry paste, or more to taste
    • 1 tablespoon curry powder
    • 1 teaspoon onion powder
    • 1 teaspoon garlic power
    • 1 teaspoon ground cumin
    • Sea salt, to taste
    • Black pepper, to taste
    • 1 cup unsweetened coconut milk beverage, or more as needed
    • Cooked white or brown rice or vegan naan, to serve
    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.
    3.5.3226

    More Hearty Vegan Soup Recipes

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    Rustic Vegetable Soup

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    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!

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    6 Comments

    1. Rachel Kellar on December 8, 2017 7:08 am

      Hi Alisa, Is it a Thai Curry Paste and if so, can I use Red instead of green? I have it at home already! Thanks!

      Reply
      • Alisa Fleming on December 8, 2017 7:22 am

        Yes, Thai curry paste, and yes, red should work brilliantly!

        Reply
    2. Amy on May 9, 2017 1:10 am

      The curry chili looks delish and how amazing does the corn soup look!? It’s on my weekly planner.

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

    4. Angela on April 20, 2013 11:13 am

      This looks and sounds really good. Do you know if stores sell a shrimp-free green curry paste? Thanks!

      Reply
      • Alisa Fleming on April 22, 2013 7:56 am

        Hi Angela, check Asian food stores. They usually have a few brands to choose from and I’ve seen ones without shrimp.

        Reply

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