Easy Cowboy Chili Stew with Black Beans
This easy Cowboy Chili stew with black beans is a savory and satisfying vegan comfort food recipe. We’re talking bold flavors and amazing comforting textures wrapped in a creamy savory sauce. Browned chunks of eggplants, tender zucchini, meaty beans, and a rich spicy sauce. And unlike a regular chili that takes hours to make, this easy quick chili can be made in just 20 minutes in an instant pot. Don’t have an instant pot? No need to worry. This quick vegan chili can be made in a crockpot or a regular pan too.
Ingredients
- 1 tbsp Olive Oil
- 2 Eggplants / Aubergines cut into 1” chunks
- 1 Yellow Onion diced
- 1 Zucchini or squash, diced
- 2 Red Bell Peppers cut into 1” chunks
- 4 cloves Garlic finely chopped
- 2 15oz cans Black Beans rinsed and drained
- 1 tbsp Paprika or smoked paprika
- 2 tsp Oregano
- ½ tsp Ground Cumin
- ½ tsp dried Chili Flakes
- ⅛ tsp Cayenne Pepper optional (leave out if you prefer a not-too-spicy chili)
- ½ tsp Salt more to taste if needed
- 1 cup Vegetable Stock or 1 stock cube dissolved in 1 cup water
- ½-1 cup Plant Milk or Plant Cream can be cashew milk, coconut milk, oat milk, or soy milk (use plant cream for extra thickness)
- 2 tbsp Tomato Paste
- 1 15oz can Fire-Roasted Canned Tomatoes
- 1 tbsp Tamari Sauce
Instructions
How to make chili on the stove
- Heat olive oil in a pan and add the eggplant chunks. Sear the eggplants at high heat while stirring occasionally for 5 minutes or until the eggplants are golden brown on the outside. Now, add the diced onions, beans, and zucchini and season with paprika, oregano, cumin, chili flakes, cayenne pepper, and salt. Combine everything and turn the heat down to medium. Let the vegetables cook while stirring once in a while for 3-5 minutes or until the onions are just softened.
- Once the onions are softened, add the garlic to the pan and cook for a minute before stirring in the tomato paste. Next, add the fire-roasted tomatoes, tamari sauce, vegetable broth, and plant milk and combine everything. Bring to a boil before lowering the temperature to a simmer. Leave the chili to simmer for 15-20 minutes to allow the sauce to thicken.Serve and enjoy.
How to make vegan chili in an instant pot
- Turn on the sauté function on the Instant Pot. Add oil, and sauté the eggplants for a few minutes on each side. Now add the onions, zucchini, and peppers and let them Sauté for a few minutes before adding the garlic. Sauté until the onions are softened.
- Add all the seasonings and the remaining ingredients to the instant pot. Cook on high pressure for 15 minutes. Release the pressure.Taste test the sauce and add more seasoning if needed. Serve with fluffy rice or a side of bread and top with chopped basil. Enjoy.
How to make Vegan Cowboy Chili stew in a crockpot
- Combine all ingredients in a slow cooker; mix well.
- Cover and cook on LOW for 6 to 7 hours or until the vegetables are completely tender.
- Taste test the sauce and add more seasoning if needed. Serve with fluffy rice or a side of bread and top with chopped basil. Enjoy.