Simple Vegan Chili
Lets talk about whats trending in the food section! That would be VEGAN.
With the wrath of winter knocking on out doors, nothing is better than a warm bowl of chili. Even better when its Simple Vegan Chili and its good for you. Loaded with fiber and full of nutrients, I have done some research dish out one heck of a recipe that is sure to win you over!
I have discovered that I have a taste for spicy foods. I have found that chili plays a huge roll in many spicy dishes. In fact, many of which I would have never paired together such as papaya salad served with tons of chili on it!
But when it was time to make this vegan chili I was honestly shocked to be reading recipes that used 2 Tablespoons of chili powder in their chili. But I thought I would suspend my disbelief and give it a try. I found out that the powered most recipes were using a chili mixture, and not a “ground” chili. Which is pure chili pepper, seed and all. Let me just say; this if packed full of flavor and lacks nothing in between.
Here is the best vegan chili recipe I have yet to find.
Vegan Chili
Prep Time: 15 mins- Cook Time: 30 mins
Yield: 4
Category: Entree, Dinner, Savory
Cuisine: Vegan
DESCRIPTION
This vegan chili is ‘warm your cheeks in winter’ spicy and deliciously hearty and comforting. Served with a dollop of cashew cream and some fresh herbs it’s a flavorful and satisfying plant based dinner that you’ll want to repeat many times over!
INGREDIENTS
For the Chili:
- 1 Tbsp Olive Oil
- 1 Onion (Chopped)
- 2 tsp Crushed Garlic
- 2 Medium Stalks Celery (Sliced)
- 2 Medium Carrots (Sliced)
- 2 14oz (400g) Cans Chopped Tomato
- 1 cup (240ml) Vegetable Stock/Broth
- 1/2 cup (130g) Tomato Paste
- 1 15oz (425g) Can Kidney Beans (Drained)
- 1 15oz (425g) Can Black Beans (Drained)
- 1 tsp Chili Powder*
- 1 tsp Cumin
- 1 tsp Oregano
- 1/4 tsp Cayenne Pepper
- 1 tsp Paprika
- 2 Tbsp Brown Sugar
- Sea Salt To Taste
For Serving:
- Cashew Cream
- Chopped Chives
- Fresh Basil
- Cooked Basmati Rice
INSTRUCTIONS
- In a large pot, sauté the onion and the garlic in the olive oil until soft.
- Add the celery and carrot and sauté with the onions.
- Then add the canned tomato, vegetable stock and tomato paste. Bring to a simmer.
- Add the drained kidney beans and black beans, chili powder, cumin, oregano, cayenne pepper and paprika and stir in.
- Simmer uncovered for about 10-15 minutes for the flavors to blend beautifully together.
- Add in the brown sugar and sea salt to taste.
- Serve with cashew cream, chopped chives, fresh basil leaves and with or without rice.
NOTES
*This recipe assumes you’ll be using full strength pure chili powderas we did, and not a chili blend. However, if you do want to use a blend (if yours is a blend it will include other mild spices like garlic powder, oregano, cumin etc) then you’ll want to use more than we’ve used here, up to 2 Tablespoons, but taste test and see how you go.
*This is a spicy, but flavorful dish. If you prefer milder food and are using the pure chili powder, start with 1/2 teaspoon.
*Nutritional information is for chili only, without optional add-ons like cashew cream or rice.
NUTRITION
- Serving Size: 1/4 of the recipe
- Calories: 333
- Sugar: 22.2g
- Sodium: 1115mg
- Saturated Fat: 0.8g
- Carbohydrates: 59.6g
- Fiber: 5.5g
- Protein: 15g
The longer the Simmer* The Better the flavor!
