Chili (Vegan!)
Stews
Ingredients:
- 27 ml (2 tbsp) olive oil
- 150 g (1 large) onion, diced
- 9 g (3 cloves) garlic, minced
- 1 jalapéno, seeded and diced
- 8 g (1 tbsp) chili powder
- 4 g (2 tsp) ground cumin
- 3 g (1 tsp) smoked paprika
- 0.5 g (½ tsp) dried oregano
- 0.5 g (¼ tsp) ground cinnamon
- 260 g (1½ cups) navy beans, drained and rinsed
- 260 g (1½ cups) pinto beans, drained and rinsed
- 33 g (2 tbsp) tomato paste
- 425 g (1 can / 15 oz) fire-roasted diced or crushed tomatoes
- 20 g (1 tbsp) pure maple syrup
- 360 ml (1½ cups) vegetable broth
- salt to taste
- lime juice to taste
- toppings: diced avocado, fresh cilantro, green onion, vegan sour cream, vegan cheddar, tortilla chips
Equipments:
- Large pot or Dutch oven
- Knife and cutting board
- Wooden spoon
- Can opener
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Freezer Friendly
Nutrition:
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Instructions:
- Sauté the Base
Heat 27 ml (2 tbsp) 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. - Bloom the Spices
Add 8 g (1 tbsp) chili powder, 4 g (2 tsp) ground cumin, 3 g (1 tsp) smoked paprika, ½ tsp dried oregano, and ¼ tsp ground cinnamon. Stir constantly for 30 seconds. - Add Tomatoes
Stir in 33 g (2 tbsp) tomato paste and cook for 1–2 minutes until it darkens slightly. Add the fire-roasted tomatoes. - Add Beans and Simmer
Add 260 g (1½ cups) navy beans, 260 g (1½ cups) pinto beans, 20 g (1 tbsp) maple syrup, and 360 ml (1½ cups) vegetable broth. Stir well. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–30 minutes until thick. - Finish
Taste and adjust salt. Squeeze in fresh lime juice right before serving.
Notes:
The longer the chili simmers, the better it tastes. Even 30 minutes makes a significant difference, but 1 hour is ideal.
Taste and adjust seasoning at the end. Canned tomatoes vary in acidity — a pinch of sugar or a splash of vinegar can balance the flavor.
Common Mistakes:
Adding too much liquid early on. Start with less broth — you can always add more, but you can’t take it out.
Tips:
Chili is almost always better the next day after the flavors have had time to meld.
Prep in Advance:
All the vegetables can be diced and refrigerated up to 2 days ahead.
Storage:
Refrigerate for up to 5 days. Freezes exceptionally well for up to 3 months. Thaw overnight and reheat on the stovetop.
Swaps:
Black beans can be swapped for kidney beans, pinto beans, or a combination of all three. Chipotle peppers add great smokiness but can be omitted for a milder chili.
Chili (Vegan!)
Ingredients:
- 27 ml (2 tbsp) olive oil
- 150 g (1 large) onion, diced
- 9 g (3 cloves) garlic, minced
- 1 jalapéno, seeded and diced
- 8 g (1 tbsp) chili powder
- 4 g (2 tsp) ground cumin
- 3 g (1 tsp) smoked paprika
- 0.5 g (½ tsp) dried oregano
- 0.5 g (¼ tsp) ground cinnamon
- 260 g (1½ cups) navy beans, drained and rinsed
- 260 g (1½ cups) pinto beans, drained and rinsed
- 33 g (2 tbsp) tomato paste
- 425 g (1 can / 15 oz) fire-roasted diced or crushed tomatoes
- 20 g (1 tbsp) pure maple syrup
- 360 ml (1½ cups) vegetable broth
- salt to taste
- lime juice to taste
- toppings: diced avocado, fresh cilantro, green onion, vegan sour cream, vegan cheddar, tortilla chips
Features:
Instructions:
- Sauté the Base
Heat 27 ml (2 tbsp) 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. - Bloom the Spices
Add 8 g (1 tbsp) chili powder, 4 g (2 tsp) ground cumin, 3 g (1 tsp) smoked paprika, ½ tsp dried oregano, and ¼ tsp ground cinnamon. Stir constantly for 30 seconds. - Add Tomatoes
Stir in 33 g (2 tbsp) tomato paste and cook for 1–2 minutes until it darkens slightly. Add the fire-roasted tomatoes. - Add Beans and Simmer
Add 260 g (1½ cups) navy beans, 260 g (1½ cups) pinto beans, 20 g (1 tbsp) maple syrup, and 360 ml (1½ cups) vegetable broth. Stir well. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–30 minutes until thick. - Finish
Taste and adjust salt. Squeeze in fresh lime juice right before serving.
