Chili (vegan!)
Soups
Ingredients:
🛢️ 27 g (2 tbsp) olive oil
🧅 150 g (1 large) onion, diced
🧄 9 g (3 cloves) garlic, minced
🌶️ 1 (about 15 g) jalapeño, seeded and diced
🌶️ 8 g (1 tbsp) chili powder
🧂 4 g (2 tsp) ground cumin
🌶️ 3 g (1 tsp) smoked paprika
🌿 0.5 g (1/2 tsp) dried oregano
🧂 0.5 g (1/4 tsp) ground cinnamon
🫘 260 g (1 1/2 cups) navy beans or 1 can (15 oz), drained and rinsed
🫘 260 g (1 1/2 cups) pinto beans or 1 can (15 oz), drained and rinsed
🥫 33 g (2 tbsp) tomato paste
🍅 425 g (1 can, 15 oz) fire-roasted diced tomatoes OR 425 g (1 can, 15 oz) crushed tomatoes
🍁 20 g (1 tbsp) pure maple syrup
🫙 360 g (1 1/2 cups) vegetable broth
🧂 salt to taste
🍋 lime juice to taste
🥑 Toppings: diced avocado, fresh cilantro, green onion, vegan sour cream, vegan cheddar cheese, tortilla chips
Features:
Features:
Nutrition:
Servings 1 Calories 260 Carbohydrates 41g Fiber 12g Sugars 8g Fat 7g Monounsaturated fat 4g Polyunsaturated fat 1g Saturated fat 1g Trans fat 0g Omega-3 0.3g Omega-6 0.7g Protein 11g Cholesterol 0mg Sodium 480mg Potassium 900mg Vitamin A 20% DV Vitamin C 25% DV Vitamin D 0IU Vitamin E 2mg Vitamin K 15µg Folate (B9) 100µg Vitamin B6 0.3mg Calcium 90mg Iron 4mg Magnesium 95mg Zinc 2mg Phosphorus 180mg
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Sauté the base: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes, until soft and translucent.
- Add the aromatics: Stir in garlic and jalapeño. Cook for about 1 minute, until fragrant (don’t let the garlic brown).
- Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, and cinnamon. Stir constantly for 30 seconds to wake everything up.
- Tomato time: Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly. Add fire-roasted diced tomatoes or crushed tomatoes.
- Beans & balance: Add navy beans, pinto beans, maple syrup, vegetable broth, and salt. Stir well.
- Simmer: Bring to a gentle boil, then reduce heat and simmer uncovered for 20–30 minutes, stirring occasionally, until thick and cozy.
- Finish: Taste and adjust salt. Squeeze in fresh lime juice right before serving.
Chili (vegan!)
Ingredients:
🛢️ 27 g (2 tbsp) olive oil
🧅 150 g (1 large) onion, diced
🧄 9 g (3 cloves) garlic, minced
🌶️ 1 (about 15 g) jalapeño, seeded and diced
🌶️ 8 g (1 tbsp) chili powder
🧂 4 g (2 tsp) ground cumin
🌶️ 3 g (1 tsp) smoked paprika
🌿 0.5 g (1/2 tsp) dried oregano
🧂 0.5 g (1/4 tsp) ground cinnamon
🫘 260 g (1 1/2 cups) navy beans or 1 can (15 oz), drained and rinsed
🫘 260 g (1 1/2 cups) pinto beans or 1 can (15 oz), drained and rinsed
🥫 33 g (2 tbsp) tomato paste
🍅 425 g (1 can, 15 oz) fire-roasted diced tomatoes OR 425 g (1 can, 15 oz) crushed tomatoes
🍁 20 g (1 tbsp) pure maple syrup
🫙 360 g (1 1/2 cups) vegetable broth
🧂 salt to taste
🍋 lime juice to taste
🥑 Toppings: diced avocado, fresh cilantro, green onion, vegan sour cream, vegan cheddar cheese, tortilla chips
Features:
Instructions:
- Sauté the base: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes, until soft and translucent.
- Add the aromatics: Stir in garlic and jalapeño. Cook for about 1 minute, until fragrant (don’t let the garlic brown).
- Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, and cinnamon. Stir constantly for 30 seconds to wake everything up.
- Tomato time: Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly. Add fire-roasted diced tomatoes or crushed tomatoes.
- Beans & balance: Add navy beans, pinto beans, maple syrup, vegetable broth, and salt. Stir well.
- Simmer: Bring to a gentle boil, then reduce heat and simmer uncovered for 20–30 minutes, stirring occasionally, until thick and cozy.
- Finish: Taste and adjust salt. Squeeze in fresh lime juice right before serving.
